Crab-Stuffed Portobello Mushroom Burgers

• 2 tablespoons oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh rosemary
• 4 portobello mushroom caps, washed, stems removed
• 1/2 cup mayo
• 1 lemon, juiced
• 2 teaspoons lemon zest
• 1 tablespoon butter
• 1/2 pound lump crabmeat (or shrimp meat) diced
• 4 hamburger buns

1. 1. In a small bowl, whisk together oil,vinegar, basil and rosemary. Place with mushrooms in resealable plastic bag, close and turn to thoroughly coat mushrooms. Marinate 15 minutes.
2. 2. Remove mushrooms from marinade, reserve marinade. Place mushrooms in center of cooking grate on direct heat, medium heat. Grill 16 minutes, turning once halfway through grilling time and brushing with reserved marinade.
3. 3. Meanwhile, a small bowl, mix mayo, lemon juice and zest and set aside. Melt butter and add crabmeat or shrimp and heat through stirring frequently. Toast buns.
4. 4. Spread mayo mixture on bottom and top halves of each toasted bun. Place mushrooms, cap side down on bottom half of each bun. Fill caps with equal amounts of crabmeat.

oil, balsamic vinegar, fresh basil, fresh rosemary, portobello mushroom caps, mayo, lemon, lemon zest, butter, lump crabmeat, buns

Taken from www.epicurious.com/recipes/member/views/crab-stuffed-portobello-mushroom-burgers-52394001 (may not work)