This is a R. Ray recipe, I adapted.
Porta Pizza Burger
4 med portabella mushroom caps
3 T EVOO
1 1/2 T balsamic vinegar
2 sprigs fresh oregano
4 oz pizza sauce
4 oz sliced smoked mozzarella
4 crusty rolls
Wash and dry portobella caps.
Combine EVOO, vinegar, oregano in plastic bag. Add mushrooms, seal bag and coat caps with bag ingredients. Heat a grill pan to med heat. Cook mushroom camps, 6 minutes on each side, starting top side up. Heat pizza sauce in small pan over low heat. Drain off excess juices that accumulate in the caps. Top each cap with sauce and cheese. Place caps on crusty roll and enjoy!
4 med portabella mushroom caps
3 T EVOO
1 1/2 T balsamic vinegar
2 sprigs fresh oregano
4 oz pizza sauce
4 oz sliced smoked mozzarella
4 crusty rolls
Wash and dry portobella caps.
Combine EVOO, vinegar, oregano in plastic bag. Add mushrooms, seal bag and coat caps with bag ingredients. Heat a grill pan to med heat. Cook mushroom camps, 6 minutes on each side, starting top side up. Heat pizza sauce in small pan over low heat. Drain off excess juices that accumulate in the caps. Top each cap with sauce and cheese. Place caps on crusty roll and enjoy!
