Portobello Mushroom Burgers

Not cooking meat + cooking for your omnivorous family = family's slow descent into vegetarianism. Muahahaha... >:D

This particular recipe went down really well with ma familia:


4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tbsp minced garlic
1 tsp dried basil
1 tsp dried oregano
salt and pepper

Emeril's Essence (no, he's not paying me!)
Vegenaise

1. Mix the vinegar, olive oil, garlic, basil, and oregano together. Add a bit of salt and pepper to the mix.

2. Place the mushroom caps shiny side up in a saucepan. Pour the sauce over the caps. Let them sit at room temperature for 15 minutes. Turn them over a couple of times.

3. When cooking your mushies a grill is ideal. If you don't have a grill, a frying pan is sufficient. Brush the grill/pan with oil and heat on medium. Place mushrooms on grill/pan and cook for 5-8 minutes on both sides. Spoon the leftover marinade on top of the mushroom frequently.

4. The Emeril's Essence and the Vegenaise will take this burger from awesome to EPIC. When you're making your burger just remember to sprinkle a little essence on top of the mushroom (BAM!) and slather some vegenaise on one of the buns (or one of the bread slices if you're ghetto like me).

As far as toppings go, here are a few suggestions:
alfalfa sprouts
tomatoes
grilled red onion
avocado
provolone cheese (If you're not vegan.)

As far as instruments of conversion go, this burger is like the Virgin of Guadalupe. Omnivores and indigenous pagans are moved to believe.