I know that we have done grilled portabella mushrooms here before. Still, I was looking for a way to bring something different to the usual balsamic vinegar and fungus that I usually grill during the summer.
Over the weekend, I grilled a bunch of summer veggies as a side dish and I wanted to put them to use before they went bad. I figured that meant Monday or Tuesday, at the latest. Wrapped in foil with a quick reheat on the grill, and the veggies made a natural pairing.
WHAT WORKED: The spicing and flavoring of the veggies. The white wine vinaigrette was still a factor in the leftover veggies. I used Trader Joe’s reserve balsamic vinaigrette with some salt and pepper for the mushrooms, and a garlic-infused olive oil on the buns to flavor them and expedite toasting.
WHAT DIDN’T: I pulled the buns a little too quickly, so they didn’t toast as much as I hoped.
WHAT DID THE WIFE SAY: “Can you use less onions next time?”
WILL IT MAKE ANOTHER APPEARANCE: Highly likely, though with less onions.
- 2 portabella mushroom caps, stems removed
- 3/4 cup balsamic vinegar
- 1 cup grilled summer vegetables
- kosher salt and freshly ground black pepper to taste
- 2 kaiser rolls
- garlic-infused olive oil
Mix the balsamic vinegar, salt and pepper in a small bowl. On a large plate, turn the mushrooms capside down and pour the vinegar slowly into the webbed area. Let stand 30 minutes.
Add mushrooms to a medium grill, capside down, cooking 5-7 minutes. Slice rolls and brush with olive oil. Toast on the bun warming rack of the grill. Flip mushrooms and cook 5-7 minutes more.
Place mushrooms on the toasted bun and top with the grilled veggies. Serve hot.