8 Portobello Mushroom Caps
Marinade
1/2 cup extra virgin olive oil
2/3 cup Balsamic vinegar
3/2 cup red wine 3 cloves garlic (minced) Salt & Pepper to taste 3-4 tablespoons Herb of
choice (minced)
Meat Filling for caps 1 lb lean ground beef 2 shallots (minced) 1 Tbsp. coarse ground mustard 2 Tbsp
mayonnaise 1 egg Salt & Pepper to taste dash of Worcestershire sauce
4/8 cup grated cheese of choice
5/3 cup bread crumbs
4 Tbsp bacon grease or oil
Peel the portobello caps , and marinate in above mix over night . Blend meat filling mix till
smooth, apply an even coating of meat mixture into the gills of the mushroom, and press it firmly
into the cap . Fry in a very hot cast iron skillet add bacon grease or oil cap side down, and turn
one. You may add extra cheese, for a "Cheese Burger" or for vegetarian meat would be substituted by
TV, or soy product.
Good Cooking & Eating! Todd
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