I assure you that there is a perfectly good reason for referencing the theme song from The Facts of Life. Today it refers to the fact (heh) that I found a way I may actually really like mushrooms and also the fact that our refrigerator needs to be taken out back Office Space-style and beaten to death. Seriously, I am sick of our defroster going on the fritz every few days and losing food, which means losing money. *sigh* I am just sick of never getting ahead financially, but that’s neither here nor there.

In my continual attempts to make peace with the mushroom world, the LSC and I picked up four gigantic portobello caps at the Atwater Market on Sunday. I had heard that an excellent way to eat them was grilling them as though they were a burger and dressing them like one.

Taking a cue from Cook’s Illustrated, I cross-hatched the tops of the mushrooms so that they would get nice and tender inside. I have erred on the side of mushrooms by thinking that roasting them would simply be enough; nay, you end up with crisp-tender outsides and weirdly slick insides.

We basted the grilling caps with balsamic vinaigrette for an extra bit of tang. Once they were off the grill and placed onto toasted buns—yes, we put slices of cheese on them—I looked at them with anticipation…they looked good…

First bite: hesitation…it tasted good, meaty, almost like a veggie burger. Second, third bites: I was sold. I remarked to the LSC that if I could have mushrooms like this, then I could definitely like mushrooms.

Grilled Portobello Burgers

adapted from Good Housekeeping magazine

4 large portobello mushrooms

3 tbl. balsamic vinaigrette

1/3 cup mayonnaise (I used Miracle Whip because that’s what the LSC and I like)

1/4 cup drained jarred roasted red peppers

4 split hamburger buns

sliced cherry tomatoes

Boston lettuce leaves

Heat oven to 425 degrees, or alternatively, heat grill. If using oven, heat ridged grill pan or skillet on medium-high until hot. If using grill, lightly brush the caps with olive oil so as to ensure they won’t stick. Place mushrooms, stem side down, in pan or on grill. Brush with half of the vinaigrette and grill 5 minutes. Turn; brush with remaining vinaigrette and grill 5 minutes or until very tender. Meanwhile, in blender, blend mayonnaise and red peppers; toast hamburger buns. To serve, spread red pepper mayonnaise on cut sides of bottom buns. Place mushrooms on top. Add tomatoes, lettuce and bun tops and serve.