Rich and meaty, the portobello is known as the steak of mushrooms. Despite its sexy name, it is just a regular brown cremini mushroom all grown up. In fact, it is the largest and hardiest of all the cultivated mushrooms.
1/2 cup mayonnaise
1 clove garlic, minced
2 tablespoons chopped fresh basil leaves
2 tablespoons olive oil
1 tablespoon balsamic vinegar
4 large portobello mushrooms, stems removed
Salt and coarsely ground black pepper to taste
Well-washed and torn spinach leaves, for topping
1. Mix together the mayonnaise, garlic, and basil in a small bowl. Set aside to let the flavors develop and use for topping.
2. In another small bowl, whisk together the olive oil and vinegar and brush over the mushrooms thoroughly. Season with salt and pepper.
3. Lightly oil the grill or a skillet over medium heat and cook the mushrooms until tender all the way through, 8 to 10 minutes per side.
The Great Big Burger Book
by Jane Murphy and Liz Yeh Singh
Harvard Common Press
Recipe reprinted by permission.
This page created June 2003
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