Is your garden becoming full of tasty vegetables to enjoy this summer? Here’s a perfect one for your Portabellas from Don Schrack, Culinary Director at St. Francis Manor.
2 Cups Extra Virgin Olive Oil
2 Cups Rice Wine Vinegar
2 Cups of Fresh Squeezed Lemon Juice
3 TBSP Ground Oregano
¼ Teaspoon Black Pepper ground
1 Teaspoon Kosher Salt
3 TBSP Granulated White Sugar
Mix ingredients and whisk marinade briskly to incorporate all items. Stem and wash Portabella Mushrooms – check and remove any bad spots. Keep Portabella cap whole. Place mushrooms in container and pour marinade over mushrooms.
Prepare by grilling Portabella Mushroom on both sides for approximately 4 minutes each side. After the mushroom has been turned, place roasted red peppers on grill and mark and bring to heat. Place red peppers on top of the mushroom and cover with provolone cheese.
“I recommend serving on a toasted onion Kaiser roll with a slice of provolone cheese on the bottom half,” says Don.