Portobella mushrooms are the perfect ready-made veggie burger, given their flavorful, meaty texture. A garlicky marinade enhances the taste. Serve on a bed of greens or on sliced, toasted buns.
Adapted from Leaven.
¼ cup sherry
¼ cup apple cider vinegar
½ cup canola oil
½ cup peeled cloves garlic
2 medium shallots, coarsely chopped
salt to taste
freshly ground black pepper to taste
2 pounds portobello mushrooms (8 small or 4 large)
buns for serving, optional
lettuce for servings, optional
1. In a food processor, combine sherry, vinegar, oil, garlic, shallots, salt, and pepper. Puree until smooth and let rest 5 minutes.
2. Scrape the gills from the mushrooms. Rub marinade into mushrooms on both sides and stack sideways in a loaf pan so dressing will trickle down between the caps. Cover and let sit overnight, refrigerated.
3. Heat grill and grill mushrooms until cooked through. Serve plain, on buns, or on lettuce if desired.
Makes 4 servings
