I’m not a huge hamburger fan anymore. Oh, don’t get me wrong, I can go for a juicy bacon cheeseburger once a month like any woman (ladies, you know what I mean 😉 but the rest of the month, when my family is barbecuing hamburgers, I prefer either a veggie burger or a grilled or broiled portabella. Since I am not a barbecue chef like hubby or Bud, I am sharing my broiled portabella recipe with you today.
4 portabella mushroom caps
2 cloves of garlic, minced
1/4 cup Italian dressing
4 thin sandwich rounds
Turn on the broiler and position the rack as close to the heat source as possible.
Trim the stems of the mushroom caps to within a quarter inch of the cap.
Brush both sides of caps with Italian dressing.
Cut 3 or 4 slits in the top of each cap and insert the minced garlic into the slits (personally I use 1 clove per cap but for most people that is probably too much garlic). Broil for 4-5 minutes per side. Serve with or without toasted thin sandwich rounds.