Portobello Mushroom Feta Burgers

Rating: 41

Ingredients

4 - 3oz to 4oz Portobello Mushrooms (try to find flatter mushrooms instead of rounder, they tend to cook more evenly)
4Tbsp Extra Virgin Olive Oil
4Tbsp Balsamic Vineger
2 - Cloves garlic minced (or more to liking)
1tsp dried oregano
1tsp dried basil
1cup Feta Cheese, (authentic greek mixture, or other depending on your taste)
4 - Hamburger Buns (Ensure they are sized correctly for the mushrooms)
Suggested Toppings
Lettuce
Red Onion
Mayo

Instructions

Carefully pull off mushroom stems ensuring not to break caps, wash caps and gill side in luke-warm water, pat dry caps and set on paper towel (gill-side down, 10min or so) to dry-off.
Meanwhile in a bowl, mix together, Olive Oil, Vineger, Garlic, oregano and basil and let flavors meld for 20-30mins, stiring occasionally.
Pour 2tbsp's of the oil mixture onto gill-sides of each mushroom and let sit for another 20-30mins so mushrooms absorb some of the mixture.
Preheat Grill to medium High Heat, using indirect heat place mushrooms on oiled grill, gill-side up and cook for 4-6 mins. Flip and cook gill-side down for another 4-6 mins (mushrooms may take longer depending on thickness of cap).
Flip cap again, with gill-side up add 1/4 cup of feta cheese on each mushroom for about 2-3 mins until cheese is hot.
Place on hambuger buns and dress up burger with your favorite toppings and serve