Grilled Portobello Mushroom Burger
Who needs beef when you have meaty mushrooms?
2 large portobello mushroom caps
1 tablespoon balsamic vinegar
½ tablespoon Worcestershire
1 tablespoon olive oil
1 tablespoon rosemary, minced
1 teaspoon steak seasoning
2 slices Provolone, sliced thin
2 slices red onion
2 tablespoons hummus
2 slices tomato, sliced thin
½ avocado, sliced thin
2. Heat the grill to medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5-7 minutes per side, or until tender, brushing with marinade frequently. Top mushrooms with cheese during the last minute of cooking.
3. While the mushrooms cook, grill the onions, about 1 minute on each side. Split the English muffins with a fork and grill, split side down, until toasted (approximately 1-2 minutes).
4. Spread hummus on English muffin bottoms. Layer on spinach, cheese-topped mushrooms, grilled onions, sliced tomato and avocado. Top with remaining English muffin halves.