{Recipe Corner} Portobello Mushroom Burger

I loved this! Just made it tonight. The key to making this tasty is the marinade.

1 Portobello Mushroom cap (Fresh & Easy has them w/out stems-thus "Easy"!)
1 Whole Wheat Hamburger Bun, sliced
2 tomato slices
1 slice low fat mozzarella
1 Tbsp dijon mustard
1 Tbsp Olive Oil
2 tsp vinegar (I used cabernet wine vinegar)
Dash of dried oregano, salt and pepper

1) Turn on broiler to high heat. You could grill this as well, I opted for indoors tonight.

2) Whisk together oil, vinegar and spices in large glass bowl. Add the mushroom cap, turning over and over to make sure it gets coated, let sit for 15 minutes, flipping over every now and then. You will want flavor to really soak into mushroom. If marinade isn't enough, double the amount, depends on size of mushroom cap.

3) Line cookie sheet with aluminum foil, coat the area where you will place the mushroom with a little bit of olive oil, take paper towel to help spread out-you don't want the mushroom sticking to foil. Place mushroom stem side up first, heat for 5 mins, flip over and heat smooth side for 5 mins. At 1 minute left add the slice of cheese, and its ready to come out of the oven.

4) Build your Mushroom burger, adding dijon to top and bottom buns, pile on tomato slices, mushroom, whatever else you want to add. It is a really healthy and hearty sandwich, and is quite satisfying.

The flavor of the marinade really came through, and it was so delicious-can't wait to make it again! Hope you enjoy, and mix up the fixings, just like any old burger. I'd imagine sauteed vidalia onions would boost flavor!