Happy Labor Day, my friends! I sure hope you are all in a situation where you don’t have to work today and you get to enjoy this last bit of summer by grilling something, spending some time outdoors, or just playing with your friends and family. I hope to maybe do a little bit of all that.
As much as most people usually hate this holiday, because it means the end of summer, I look forward to it because it means my birthday is always near. This year, it’s the day after, so I took tomorrow off work as well to continue the celebration (aka, experimenting with Cake Vodka and seeing how many combinations we can come up with in a 4 day weekend).
A part of me does dread this holiday too though because it is the kick-off of the craziest month of the whole year for us. Starting with my birthday, then there’s my kiddo’s birthday a week later. And our wedding anniversary at the end of the month. Throw in 4 other family birthdays and this year, 2 weddings, and we have one busy (and expensive!) month.
Luckily, yesterday, I ignored that fact and just wanted to grill up these babies. Seriously good food guys.
Portabellos do this awesome thing where they release all their juices and become this tender and meaty patty that makes such a delicious burger. They do a great job of helping me forget all about my long lost friend, Beef. Since I’ve been vegetarian, I am always looking out for ways to make healthy and tasteful animal-friendly substitutes for myself and my family (who all happen to love meat). I promise you, these burgers do the trick. My honey gobbles these up and is always looking forward to portabello night.
So grab a plate and a stack of napkins, cause these guys are messy. Serve these up for your labor day grilling. Maybe serve them alongside some Blueberry & Peach Salsa. Your tastebuds will thank you!
Grilled Portabello Burgers
- 4 large portabello mushrooms, stems removed
- 1/4 cup balsamic vinegar
- 1 Tablespoon olive oil
- 1 Tablespoon dried basil
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- condiments of your choice: avocados, tomatoes, sprouts, ranch dressing, onions, cucumbers, etc.
- 4 ciabatta rolls
Wash portabellos by using a damp paper towel and rubbing the caps clean. Set in a shallow pan.
Combine the remaining ingredients in a small bowl. Pour marinade over mushroom caps. Let sit for 15 minutes, flip the mushrooms over and marinate for an additional 15 minutes.
Once finished, place on a hot grill (on an electric grill, I use medium high heat), gill side down. Grill for about 15 minutes on each side.
Melt some smoked provolone over the top of each cap.
Serve on a toasted ciabatta roll with condiments of your choice.
Want to grill something different? How about Grilled Margherita Pizza?
Want a tasty drink to serve with your burgers? How about a Blueberry Mojito?
Looking for something sweet to top it off? These Cookies ‘n Cream Rice Krispie Treats should hit the spot!
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