Now that the barbecue season is well under way you may be getting tired of the same veggie burgers. A simple alternative is grilled portobello mushrooms.
When I'm feeling particularly lazy I just brush on some olive oil and a bit of sea salt and toss them straight on the grill. If you want a more complex flavour then this is a recipe that will make both vegetarian and meat eaters happy. If you like, just forget about a bun and place them on a bed of lightly dressed baby greens. You can also slice them and use them in an antipasto plate with other grilled vegetables.
If you don't barbecue, then broil them in your oven. Feel free to add any condiments you please. Goat cheese, dijon mustard or herbed mayonnaise would all be delicious possibilities.
Grilled Marinated Portobello Mushrooms4 portobello mushrooms 1/4 cup balsamic vinegar 2 tbsp olive oil 1 tbsp each basil and oregano (you could use thyme or marjoram if that's what you have on hand) 1 clove garlic pinch each salt and pepper 1. Gently pull off stems of mushrooms. Brush mushrooms clean. Place, smooth side up, in a single layer in shallow dish.
2. Whisk together remaining ingredients and pour over mushrooms. Let stand for 15 minutes, turning once or twice.
3. Reserving marinade, place mushrooms, smooth side up on grill over medium high heat and cook for 5 to 8 minutes on each side or until tender. Brush occasionally with marinade. If you are using cheese, top mushrooms with it during the last 2 minutes of cooking.
This recipe is from Anne Lindsay's New Light Cooking