Ingredients
3 portobello mushroom caps
1/4 cup olive oil
1/2 medium onion chopped
3 cloves garlic minced
4 tablespoons balsamic vinegar
Mozzarella cheese slices (optional)
Directions
Briefly rinse the mushrooms and drain or wipe the mushrooms with a damp cloth
Place caps in a shallow bowl or baking dish without overlapping gill side up
In a small bowl combine the oil onion garlic and vinegar Pour the mixture over the mushroom caps Let stand for at least an hour Grill over a hot grill for about 10 minutes During the last minute or two on the grill top with slices of mozzarella cheese if desired
Serve burger-style with lettuce and tomatoes
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6th ICMBMP in Bonn, Germany
In the city of Beethoven the World Society for Mushroom Biology and Mushroom Products held its 6th international conference. The event was co-organised by GAMU and BDC, two German based organisations. For a photo series of the event click here. _147x110.jpg)
Pieczarkalia 2008 in Losice, Poland
On September 12 the annual fair "Pieczarkalia" took place in the eastern part of Poland. Have a look at the photo series and find out more about this event.
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