• 1 Portobello mushroom cap per person
• ¼ Cup Olive Oil
• 2 Tbsp Red wine vinegar or Balsamic vinegar
• Other seasonings as you prefer
• 1 slice Swiss cheese per burger
InstructionsRemove 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.NotesNumber of Servings: Time to Prepare: