Originally posted 9 March 2005
I got started doing these a while back with the vegetarian ex, and have continued to refine them because, frankly, they taste good. Here is the current iteration, served to the usual victims out at Wolf Park last week.
Grill or Skillet and Oven
Half pan or sheet pan for oven (if needed)
1-6 large portabella mushroom caps
Pepper, fresh ground
Real Mozzarella cheese
Smoked real Mozzarella cheese (optional)
Truffle oil (optional)
Whole wheat extra-large hamburger buns
Clean mushroom caps as needed and remove stem. Fine chop fresh garlic, and fine chop any fresh herbs — it is okay to use dried on these. Slice fresh/real Mozzarella so that you have enough to cover the inside of each cap. Mix together olive oil, bacon drippings (melted if need be), garlic, dill, pepper, and a pinch of salt. Brush mixture onto mushroom caps and then grill face down for a bit, then flip and brush on a dab more of the oil/spice mixture. Drizzle a little bit of Balsamic vinegar into the caps, then place cheese to cover. Cook until cheese melts, then serve on whole wheat extra-large hamburger buns. If you don’t have a grill, cook in skillet cap side down, then flip and cook a bit longer. If cooking multiple, slip onto a baking sheet and bake at 250 degrees until the cheese is melted. On the latest batch, I used both regular and smoked real Mozzarella and it was very tasty.