These are a great alternative to fat / calorie filled burgers. Serve them on a whole grain thin bun for even more benefit.
- Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
- Preheat grill for medium-high heat.
- Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
- Serve on a whole grain thin bun with your choice of toppings. Mine are leaf lettuce, tomatoe, red onion, dijon mustard, and a dill pickle!