4 Portobello mushroom caps
¼ cup balsamic vinegar
2 tbsp olive oil
2 tsp (10ml) NON-CONCENTRATED* or ½ tsp (2.5ml) CONCENTRATED Smoked Flavours Hickory or Hickory & Oak liquid smoke
1 tsp dried basil
1 tsp dried oregano
1 tsp minced garlic
Salt & pepper to taste
4 slices cheese (optional)
*Our new less concentrated formulation, ideal for home cooking
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, Smoked Flavours liquid smoke, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat griddle pan for medium-high heat.
Brush pan with oil. Place mushrooms on the griddle pan, 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.
Serve on buns with lettuce, tomato & onions