Grilled Portabella Burger with Fontina and Basil

3 tbs. Lemon Juice
2 tbs. Olive Oil
1 tsp. Garlic, minced
1/4 tsp. Salt
3/4 tsp. Coarsely Ground Black Pepper, divided
4 medium Portabella Mushroom Caps, stems removed
1 cup Fontina Cheese, shredded
1/2 tsp. Dried Oregano Leaves, crushed
4 split Crusty Rolls
1 tbs. Fresh Basil, chopped

Preheat grill or broilder. In a small bowl whisk together lemon juice, olive oil, garlic, salt and 1/4 tsp. black pepper. Brush both sides of each mushroom with lemon juice mixture, using all of the dressing. Place mushrooms on a grill or a broiler rack pan, rounded-side up; cook for 3 minutes. Turn mushrooms stem-side up; sprinkle with cheese, oregano and remaining 1/2 tsp. black pepper. Continue cooking until mushrooms are tender and cheese is melted, about 3 minutes. To serve: Place each mushroom into a roll and sprinkle with basil. Top with sliced tomato and red onino, if desired. Serve immediately.

Yield: 4 Portions

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.