Grilled Portobello Mushroom Burgers
- 6 large portobello mushrooms, stems removed, gills scraped out
- 2 cups Syrah red wine
- 2 shallots, chopped (1/4 cup)
- 1 clove garlic, chopped (1 tsp.)
- 8 black peppercorns
- 2 sprigs fresh thyme
- 6 toasted whole-wheat hamburger buns
- Soy mayonnaise, onions, tomatoes, and arugula for garnish
- 1. Poke holes all over mushrooms, making sure not to break them. Place in large glass baking dish.
- 2. Combine wine, shallots, garlic, peppercorns, and thyme in small saucepan, and season with salt. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Pour wine mixture over mushroom caps, and stir to coat. Cover, and marinate 2 hours.
- 3. Preheat grill or broiler. Remove mushrooms from marinade, and discard liquid. Grill mushrooms 5 minutes on each side, or until browned and juicy. Serve on buns with burger fixings.
portobello mushrooms, red wine, shallots, clove garlic, thyme, buns, mayonnaise
Taken from www.epicurious.com/recipes/member/views/grilled-portobello-mushroom-burgers-50056254 (may not work)