Garlic-Herb Portabella Mushrooms
"Great as a burger replacement! Slice it up and top a bed of greens! Or mix it into a pasta with extra olive oil. Can be served hot or cold!"
photo by Jofo8541
- Ready In:
- 11mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 large fresh portabella mushroom caps
- 1⁄4 cup balsamic vinegar
- 2 tablespoons shallots (minced) or 2 tablespoons red onions (minced)
- 3 fresh garlic cloves (chopped)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon thyme (chopped)
- salt and pepper, to taste
- shaved fresh parmesan cheese, for garnish (optional)
directions
- Place mushrooms in a quart size zip lock bag combine remaining ingredients except cheese and pour over the top of the mushrooms.
- Marinate for 1-2 hours, tossing once or twice.
- Remove from marinade and cook on hot grill for 3 minutes on each side watching carefully not to burn.
- Serve as a side dish, main course, or on a roll (burger substitute).
- Topped with shaved cheese.
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Reviews
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I recently joined Weight Watchers and have been looking for delicious, filling, low point recipes and yours hit the mark. I made these as a substitute for hamburgers and they were awesome (I even had my brother-in-law raving about them and he's a meat eater). Excellent recipe! -
Someone tagged these in Zaar Tag and I had just bought a package of 8 portabello mushrooms the night before while out grocery shopping, but hadn't decided what to do with them, but then I knew! Since I had 8 portabellos and Rita had mentioned they are very good in pasta salad, I went ahead and doubled the recipe hoping to have some left over for the next day for a pasta salad. I ended up not having enough time to search for a pasta salad recipe, so I created one of my own the next day on the fly, recipe #63720 Pasta Salad--Inspired by Rita. The portabellos were great first time around and were also wonderful on the pasta salad just as Rita had promised they would be! I cooked them on the upper rack of our gas grill while I was cooking steaks and hoagie packs on the lower rack. I couldn't believe how well everything timed out together! Thanks for sharing such a delightful treat Rita! -
Just had to add my praise to those already mentioned. These turned out to be fabulous!! I think it was the combo of the vinegar and cheese that did it. No matter what it was they were damn good. Thanks Rita. -
Five stars!! Yum!! - However next time I am using more olive oil and less balsamic. I used mine piled with salad and a VERY LIGHT vinaigrette dressing. If they were to be eaten alone, the balsamic would be too much. -
These were very tasty. A little high on the balsamic vinegar side, but not unbearably so.
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Tweaks
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Rita, these are so incredible! I love them! I used the shallots instead of the red onion and the marinade is fantastic! I din;t have a chance to grill them, so I sauteed them and sliced them to serve as a little snack before we settled in for the evening. We literally could not keep out of them! To think that something so easy could taste SO good! These will be made ALL summer and beyond! I cannot wait to try these on a grilled ciabatti with cheese and roasted peppers! Thanks Rita for the fabulous treat!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey
