- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons chopped fresh basil
- 2 teaspoons chopped fresh rosemary
- 4 portobello mushrooms caps, stems removed
- ½ cup mayonnaise
- 1 lemon, juiced
- 2 teaspoons lemon zest
- 1 tablespoon butter
- ½ lb fresh lump crabmeat, diced
- 4 hamburger buns
ingredients
directions
1. USE DIRECT METHOD |
2. In a small bowl whisk together oil, vinegar, basil, and rosemary. Place |
3. with mushrooms in resealable plastic bag; close and return to thoroughly |
4. coat mushrooms. Marinate 15 minutes. |
5. Remove mushrooms from marinade; reserve marinade. Place mushrooms in |
6. center of cooking grate. Grill 16 minutes, turning once halfway through |
7. grilling time and brushing occasionally with reserved marinade. |
8. Meanwhile, in a small bowl mix mayonnaise, lemon juice, and lemon zest. |
9. Set aside. In a small skillet melt butter. Add crabmeat and heat |
10. through, stirring frequently. Toast buns. |
11. Spread mayonnaise mixture on bottom and top halves of each toasted bun. |
12. Place portobello mushrooms, cap-side up, on bottom half of each bun. Fill |
13. mushroom caps with equal amounts of crabmeat. Cover with top half of bun. |
Categories
Web
Keywords
Fish, Shellfish, Vegetables
