Savory Sherry Soaked Portabella Mushroom Burgers

When my teenage daughter announced she was a vegetarian, I knew better than to panic. I was certain that I would be able to come up with some delicious recipes but I wasn't feeling particularly inspired. The problem that kept my creative juices from flowing was that I wasn't certain what I should feed her.

My friend told me she had a partial solution to my problem. Both my friend and I grew up living near the Mushroom Capital of the World, Kennett Square, PA. I wasn't surprised to find out that her partial solution to my problem included the delicious woodsy tasting mushroom. She took me out a local restaurant and ordered me my first Portabella Mushroom Burger. The word mouthwatering doesn't do justice to the flavor of a fresh hot sizzling Portabella Mushroom Burger topped with Swiss cheese and served on a Pretzel roll. It was amazing.

I was certain my friend was on to something. I had found a partial solution as to what to feed my daughter. I was certain she'd like the taste. I was pleased about the minerals she would be getting from the mushrooms. Mushrooms are great sources of magnesium, phosphorus, potassium and selenium. They are also a source of fiber and are low in sodium. Knowing the facts about mushrooms and having tasted the yummy Portabella burger, I went to work to concoct my own recipe. The recipe I came up with serves four. Here is my recipe:

Savory Sherry Soaked Portabella Burgers

Ingredients:

4 large Portabella Mushroom Caps (without stems)
3 T Sherry
2 T Olive Oil
1 1/2 t Minced Garlic
¾ t Fresh Ground Black Pepper
½ t Salt (optional)
4 Slices of Swiss Cheese
4 Pretzel Rolls (if you can find them otherwise substitute Crusty Rolls)
1 T Fresh Chopped Basil (optional)
4 Pieces of Leaf Lettuce

Instructions:

Combine the following, into a gallon size zip-lock plastic bag, sherry, olive oil, garlic, salt and black pepper.

Allow the mushrooms to marinate in the bag turning occasionally for 20-30 minutes.

Remove the mushrooms from the bag.

On a non-stick grill pan, grill mushrooms for 5 minutes than turn; grill on the opposite side for an additional 5 minutes.

Place each mushroom stem side up on a roll.

Divide fresh basil between the mushroom caps.

Place a piece of Swiss cheese on each mushroom.

Top each sandwich with leaf lettuce and serve immediately.

*If you like mayonnaise on your sandwich, try combining equal amounts of your favorite hummus and mayo for a sandwich spread.