2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons chopped basil
2 teaspoons chopped fresh rosemary
4 Portobello mushroom caps (4” wide) washed and stemmed.
1/2 cup mayonnaise
Juice of one lemon
2 teaspoons lemon zest
1 tablespoon butter
1/2 pound fresh lump crabmeat, diced
4 hamburg buns
In a small bowl whisk together oil, vinegar, basil, rosemary. Place with mushrooms in resealable plastic bag; close and turn to thoroughly coat mushrooms. Marinate 15 minutes.
Remove mushrooms from marinade; reserve marinade. Place mushrooms in center of cooking grate. Grill 16 minutes, turning once halfway through and brushing occasionally with reserve marinade.
Meanwhile, in a small bowl mix mayonnaise, lemon juice and lemon zest. Set aside. In small skillet melt butter. Add crabmeat and heat through, stirring frequently. Toast buns.
Spread mayonnaise mixture on bottom and top half of each toasted bun. Place Portobello mushrooms, cap-side up, on bottom half of each bun. Fill mushrooms caps with equal amounts of crabmeat. Cover with top half of bun. Makes 4 servings.
(Adapted from “Grill Out Times”)
