Hearty portobello mushrooms are great for BBQs since they're sturdy enough to hold up on the grill. This version, served loaded with red onion, tomato, avocado, and Swiss cheese, calls for marinating the caps in a balsamic and soy sauce mixture for maximum flavor.
|2 T||soy sauce|
|2 T||balsamic vinegar|
|2 T||olive oil|
|1 T||rosemary (fresh, chopped)|
|1⁄4 t||black pepper|
|1⁄8 t||powdered garlic|
|1⁄8 t||curry powder|
|1 t||dry mustard|
|4||portobello mushroom caps|
|8 oz||Swiss cheese (sliced, optional)|
|1⁄2||red onion (thickly sliced into 4 slices)|
|4||whole wheat buns|
|1||avocado (pitted, sliced)|
In a shallow bowl, whisk together the soy sauce, balsamic vinegar, olive oil, rosemary, salt, pepper, powdered garlic, curry powder, and dry mustard. Place the mushroom caps in the marinade, and toss, using a spoon to coat them. Let sit at room temperature for 20-30 minutes, flipping the mushroom caps over periodically.
Heat a gas or charcoal grill to medium. When hot, brush the grate with oil. Arrange the mushrooms on the grill. Brush with marinade, and grill for 5-8 minutes on each side, until tender. Brush frequently with marinade. If using cheese, place the Swiss chesse on the portobello caps during the last minute of cooking. Place the red onions on the grill for 1-2 minutes, flipping once. Warm the buns on the grill if you like.
Serve the portobello mushrooms on the buns, topped with the grilled red onion, sliced tomato, and avocado. Enjoy!