Adapted from: http://allrecipes.com/recipe/portobello-mushroom-burgers/detail.aspx
Yield 4 servings
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat, or preheat your broiler with the oven rack one level away from the top.
Brush grill grate or broiling pan with oil. Place mushrooms on, reserving marinade for basting. Grill/broil for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of cooking.
These are good on their own with a knife and fork, on Oopsie Rolls, or wrapped in lettuce. Serve with low carb ketchup, mustard, and mayonnaise or aioli.
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