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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Portobello Burgers

edited November -1 in Vegetables

Ingredients

• 1 Portobello mushroom cap per person
• &#188 Cup Olive Oil
• 2 Tbsp Red wine vinegar or Balsamic vinegar
• Other seasonings as you prefer
• 1 slice Swiss cheese per burger

Instructions

Remove any stem remnants.
Peel the thin layer off the top of the cap by grasping at the edge and lifting and pulling up toward the center of the cap. This will leave the cap top a solid color.
Combine the olive oil, vinegar, and other seasonings if you desire.
Marinate the caps for 20-30 mins.


Light the Egg and bring to 250° and add any aromatic wood chips.
Place the Portobellos, cap side down, on the Egg grid, close the top and grill for 10 mins.
Turn and grill for another 10 mins.
Turn again and place a slice of Swiss cheese on each cap, close the lid and allow 2-3 mins for the cheese to melt.
Serve on a bun or roll of your choice.

Notes

Number of Servings:

Time to Prepare:

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