These can be topped with whatever condiments that you usually put on a burger. They are great on a bun, but since I am gluten free I usually eat them on their own.
Ingredients:
4 Portobello mushroom caps
1/4 C. balsamic vinegar
2 tbsps olive oil
1 tsp dried basil
1 tsp dried oregano
1 tbsp minced garlic
4 slices provolone cheese
Directions:
Add the vinegar, oil, basil, oregano, garlic, salt, and pepper to a bowl. Cover the mushrooms in and marinade for 20 minutes. Cook the mushroom caps on the grill for 7 min on each side while basting them with the marinade every 2 min. Place the cheese slices on the mushroom while it is hot to melt.
Looks good
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