Portobello (also spelled portabella or portabello) mushrooms are brown crimini mushroom left to grow to reach 4-6 inches in diameter. Like other mushrooms they absorb flavor from marinade really well.
I got this recipe from a friend at work (thanks Kim!), and I thought this would be a great recipe to share.
Step 1: Ingredients/Equiptment
-portobello mushroom caps (try to find caps about the same size as your bun -there will be a bit of shrinkage when cooked)
-feta cheese(not the little cubes packed in oil but a block of the cheese)
-toppings for your bun such as mayo, lettuce, tomatoes, onions, whatever you wish
(this is for 2 servings)
- 2 tablespoon balsamic vinegar
- 2-3 teaspoons olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoon minced garlic
- salt and pepper to taste (you don't need to add very much salt since feta cheese can be
Equipment/ kitchen utensils
-grill or BBQ
-aluminum foil or parchment paper
Step 2: Preparation ahead of time
a)Clean mushroom caps with nylon brush (mushroom scrubber), or if you don't have one, wipe the tops with a damp cloth.
b)cut off stem with knife.
To a shallow bowl add:
2 tablespoons balsamic vinegar
1/2 teaspoon of each of dried basil and dried rosemary
1 1/2 teaspoons garlic
2-3 teaspoons olive oil and salt and pepper to taste.
Stir to mix.
Place mushroom in bowl for a minimum of 15 minutes to marinate, flipping the mushroom over at least twice. As you can see from my pictures the mushroom is not entirely submersed in the marinade, that is why its important to flip it over. I usually marinade my mushrooms an hour or two before I start making dinner.
note: after marinating the mushroom, do not throw out marinade, you will need it later.