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Serves as many as there are mushrooms
Make these on a charcoal or gas grill. You can, of course, also make them in the kitchen using the grill on your stove. The vegetarian’s answer to hamburgers.
2-4 large Portobello Mushrooms
Sesame or other hamburger-type buns, one for each mushroom
Sliced onion
Sliced cheese, Swiss or Cheddar to taste
1 recipe Bob's Salad Dressing (Make plenty; don’t discard the crushed garlic)
1. Trim the stems of the mushrooms even with the rim.
2. Place the mushrooms, gill side up, in a flat pan. Spoon half the salad dressing on the gills, pour rest on the bottom of the pan. Place some, or all, of the garlic on the gill side. Marinate for 30 minutes to 1 hour.
Preheat the grill on high heat for 10 minutes.
3. Reduce heat to medium.
4. Place the mushrooms, cap up, on the grill, baste the tops with marinade. Close grill cover and cook for 5 minutes.
5. Place the buns on the grill or on a rack and allow to toast.
6. Baste the tops, turn gill side up and cover with cheese slices. Close grill cover and cook for 5 minutes. Toward the end, the mushrooms will begin to express their moisture. Use your judgment in cooking.
7. Place the bottom of the bun on the gill side of the mushrooms and remove from the fire. Set on a platter and put the top of the bun on the cap side. Add a slice of onion, tomato or bacon.
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