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Ingredients

• 4 large portobello mushroom caps, stems removed but reserved
• 6 tablespoos balsamic vinegar, little less than 1/4 cup
• 2 tablespoons olive oil
• 2 teaspoons fresh garlic, minced
• salt and pepper to taste
• 1/2 cup crumbled cheese; use blue, feta, chèvre or gorgonzola
• 4 tablespoons mayonnaise
• 2 teaspoons balsmaic vinegar
• 4 kaiser rolls
• romaine lettuce
• Sliced tomatoes
• red onion rings

Description

I Love Grilled Portobello Mushrooms. They Take On A "meaty" Texture And Flavor That Just Doesn't Match Anything Else. These Are Fantastic

Group Recipes