Over the last decade or so there has been a change in restaurant menus in the US. There are actually options available for vegetarians. In the dark days prior, the options were a salad, a vegetable plate (a plate of steamed vegetables, since, vegetarians by definition meant that we enjoy bland, tasteless, food), or if it really was your lucky day, a pasta dish. Then things started changing bit-by-bit. The first things to make their way to the nicer restaurants were Portobello Mushroom Burgers/Sandwiches. As tastes have changed and chefs become more enlightened, menus have started including a fair share of vegetarian options. I am not complaining.
Going back to Portobello Mushroom Burgers, I was never a huge fan of them. They were a better option than the alternatives but I wouldn’t actively seek them out. My wife, on the other hand, really liked them. So when I saw some nice Portobellos at our local Farmers’ Market recently, I bought a few and decided to give them the foodydoody treatment.
I used green chili and rosemary in addition to the usual things that go into the marinade and it turned out quite well. These are really simple to make, so these make for an ideal recipe for those who don’t have too much time in the kitchen. Enjoy.
INGREDIENTS (for 3 medium sized Portobello mushrooms)
3 Portobello mushrooms
2 Tbsp olive oil
1 Tbsp Balsamic vinegar
1/2 green chili – minced (use less or more depending on your heat tolerance)
2 cloves of garlic – minced
1 small sprig of rosemary – chopped fine
Some sea salt and fresh crush black pepper for taste
1. Mix the olive oil, vinegar, garlic, chili, rosemary, salt and black pepper in a small bowl.
2. Spread the mixture evenly on the gills of the Portobello. Let it marinade for 20 minutes or so.
3. Grill on both sides. Or if you don’t have a grill, pan fry with a little oil on both sides.
4. Use like a burger patty with all the fixins’.
TIP: Caramelized onions taste great with the grilled Portobello mushroom.