Portobello Mushroom Burgers

For dinner tonight I was slightly inspired by a local burger joint that offers a burger in a bowl, The Counter, so I made an open faced portobello mushroom burger, which basically is a big salad without a bun, but it was absolutely delicious. That cheesy oval underneath the tomatoes and onions is the mushroom, and my husband and I gobbled them up. Portobellos are nice and meaty so they are very filling, unlike how I feel after eating tofu, but I'm working on enjoying tofu. Anyhow, if you like your vegetables, and like cooking simple and easy meals, this is a perfect meal for you.

Ingredients
2 portobello mushroom caps
2 Tbsp apple cider vinegar
2 Tbsp red wine vinegar
1/4 cup olive oil
1 Tsp dried basil
1/2 Tsp garlic
1/2 Tsp salt
1/4 Tsp pepper
2 slices provolone cheese

Directions
1. Place the mushroom caps in a shallow dish.
2. In a small bowl, whisk together vinegars, oil, and seasoning
3. Pour mixture over the mushrooms.
4. Let stand at room temperature for 15 minutes or so, turning twice.
5. Preheat grill for medium-high heat.
6. Grill for 6 to 8 minutes on each side, or until tender.
7. Top with cheese during the last 2 minutes of grilling.