Portobello Burgers

Serves 4

INGREDIENTS

4 portobello mushroom caps, stems removed 

2 tbsp balsamic vinegar

1 tbsp low sodium soy sauce

1 tbsp olive oil

1 tbsp chopped rosemary

1-1/2 tsp steak seasoning or Worcester sauce

4 thick slices of red onion

4 slices Swiss cheese or vegan cheese alternative

4 thin slices of tomato

1/2 avocado, thinly sliced

Italian Ciabatta bread 

METHOD

In a bowl, whisk together the vinegar, soy sauce, oil, rosemary, and steak seasoning.

Place the mushroom caps in the bowl, toss well and let it marinate at room temperature for 20-30 minutes, turning it a few times.

Heat a grill pan over medium heat. When the pan becomes hot, brush the grate with oil. 

Place the mushrooms on the grill pan, reserving the extra marinade for basting. Grill for 5-7 minutes on each side, or until tender, brushing the mushrooms with marinade frequently.

Top the mushrooms with a slice of cheese each during the last minute of cooking.

While the mushrooms cook, grill the onions and asparagus for about 1 minute on each side, then grill the bread until toasted.

To serve, place the grilled portobello mushrooms with cheese on the bread and top with the grilled onions, sliced tomato, and avocado slices.

Bon appétit! Served on my “Piano” dinner plate.