These came highly recommended by one of my co-workers named Erin. I quickly made them for dinner tonight and we dove in. They are really tasty and the basil mayo adds a nice touch. Only now do I realize that I forgot the cheese. They still tasted pretty good.
The recipe seems to have left out a step. Before you marinade the mushrooms gently pop out the stems and then turn the caps upside down. Take a large spoon and gently scrap out the gills. You don’t have to remove all of them from every crack and crevice of the mushroom. Just remove the bulk of them and then give the cap a light rinse to remove any loose pieces. The gills won’t hurt you. They just taste funny.
4 large portobello mushroom caps
3/4 cup light balsamic vinaigrette
1/4 cup reduced-fat mayonnaise
2 tbsp chopped fresh basil
4 slices mozzarella cheese
4 Hy-Vee bakery onion hamburger buns, halved, toasted
Place mushrooms in shallow dish, gill-side-up. Pour vinaigrette over mushrooms. Let marinate at room temperature 10 minutes; remove mushrooms from marinade. Discard marinade.
In a small bowl, combine mayonnaise and basil; cover and refrigerate.
Preheat grill for medium heat; brush grill grate with oil.
Grill mushrooms, turning occasionally, until tender and grill marked, about 10 minutes.
Top each mushroom with a slice of mozzarella cheese during last 2 minutes of grilling.
Spread half of each toasted bun with 1 tablespoon mayonnaise mixture. Top with grilled portobello mushroom and remaining half of bun.