Rosemary Portabello Burgers

Portabello burgers are a healthy alternative to the standard beef burger and they're easier to make! This recipe employs the flavors of rosemary, garlic and freshly ground pink and black peppers. Enjoy!

Ingredients

• 1/4 cup

  extra virgin olive oil

• 2 tablespoons

  balsamic vinegar*

• 2 teaspoons

  dried minced garlic pieces

• 1 1/2 teaspoons

  freshly chopped rosemary

• 12 ounces

  portabella mushroom caps (about 4)

• Salt to taste

• Freshly crushed black and pink pepper to taste**

• 4 slices of Swiss cheese (optional)

Directions

*We prefer fig balsamic white wine vinegar.

**Place pink and black peppercorns in a pepper mill at a 1:1 ratio.

Combine extra virgin olive oil, balsamic vinegar, freshly chopped rosemary and garlic pieces in small liquid measuring cup and gently whisk. Allow mixture to sit for five minutes so dried garlic pieces can rehydrate.

In the meantime, use a clean, wet cloth or paper towel to gently rub any dirt off of mushroom caps.*

Place mushroom caps on top of a broiler pan and poke a few holes on each top side with a fork

Flip caps over, stem side up and whisk rosemary oil mixture for a few seconds to reconstitute. Brush rosemary oil mixture on bottoms of caps and sprinkle generously with salt and cracked pepper.

Broil caps for 2 1/2 minutes.

Remove pan from broiler, flip caps over, brush generously with rosemary oil mixture and sprinkle with salt and pepper.

Broil caps for 2 minutes and place cheese on top, if using. Broil for another 30 seconds, remove from broiler, allow to cool for a minute and enjoy while still warm.

*Mushrooms are a highly absorbent fungi. Rinsing portabello caps will cause too much water retention.

Note: Any leftover oil mixture can be used to saute onions for a topping, if desired.