- These “burgers” are best grilled.
- 6 large portobello mushrooms
- 3 large cloves garlic, cut into matchstick slivers
- 3 tsp mustard seed
- 1 tsp pure maple syrup
- ½ cup hot water with 3 tsp dulse, soaked
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- ½ tbsp fresh ginger, shredded
- ¼ cup olive oil
- 12 fresh basil leaves, thinly slivered
- 1 large ripe tomato, thinly sliced (optional)
- 1 sweet onion, thinly sliced (optional)
- Boston lettuce leaves (optional)
Description / Directions
Trim the stems off the portobello mushrooms, wipe the caps clean with a clean damp cloth.
Make a series of small holes in the gill side of the mushrooms with the tip of a knife or a skewer.
Insert the garlic slivers into these holes, dividing them evenly among the 6 mushrooms, set aside.
Combine the mustard, maple syrup, dulse and its soaking water, honey, apple cider vinegar and ginger in a mixing bowl and whisk well.
Whisk in basil.
Pour ⅓ of the mixture in the bottom of a glass baking dish and place the mushrooms in it, gill side up.
Swish the mushrooms around to coat the bottoms with marinade.
Spoon the remaining marinade over the mushrooms.
Marinate mushrooms for 1 to 2 hours; drain the mushrooms over a small glass bowl to reserve the remaining marinade.
Grill gill side down for about 3 minutes.
Turn the mushrooms over and spoon 1 tbsp of the reserved marinade into each cap.
Continue grilling until very tender, about 4 more minutes.
Brush with olive oil and serve with lettuce leaves.
* Also delicious sliced on top of a mixed salad.