Last grilling day of the season edition It’s Labor Day Weekend, which means grilling season is almost over. So to make sure you get the most out of it, check out the non-red meat options to serve.
Shrimp and Corn Salad (throw the shrimp and the corn on the grill to add extra mmmmm)
(and if that is too much…)
Portobello Mushroom Burgers (for 2)
2 portobello mushroom caps
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1-1/2 teaspoons minced garlic
salt and pepper to taste
2 (1 ounce) slices provolone cheese
- Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
- Preheat grill for medium-high heat.
- Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.