Go Back
–+ servings

Grilled Portobello Mushroom Burger

Prep: 1 hr
Cook: 15 mins
Total Time: 1 hr 15 mins
Yield: 4 servings
Course: Entree
Cuisine: American
Calories: 314kcal
Author: Jessica Gavin
Portobello mushroom burgers marinated in a tangy balsamic vinegar mixture and grilled on the barbecue for maximum flavor. A tasty vegetarian meal.

Ingredients

  • 4 portobello mushrooms 4 to 5 inches in diameter, with stems and gills removed
  • ⅓ cup (79 ml) extra-virgin olive oil
  • 3 tablespoon (45 ml) balsamic vinegar
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (10 g) minced garlic
  • 1 teaspoon (6 g) kosher salt
  • ½ teaspoon black pepper
  • 4 burger buns

Instructions

  • Prepare the mushrooms by cutting off the stems, then use a spoon to scoop out the brown gills. Use a damp paper towel to gently clean any dirt off the surface.
  • Use the tip of a paring knife to cut a ½-inch crosshatch pattern on the tops of the mushroom caps, about 1/16-inch deep scores.
  • In a small bowl whisk together olive oil, vinegar, soy sauce, minced garlic, salt, and pepper.
  • Add mushrooms to a large plastic bag or baking dish. Turn to coat in the marinade and allow to sit for 30 to 60 minutes.
  • Preheat grill over medium-high heat 350 to 400ºF (177 to 204ºC).
  • Clean the grill and then carefully grease the cooking grates with tongs and a paper towel dipped in oil.
  • Remove the mushroom from the marinade then place on the hot grill, cap-side down.
  • Cover and cook until mushrooms have released their liquid with charred marks, 4 to 6 minutes.
  • Flip and cook covered for 3 to 5 minutes.
  • If adding cheese place it on after flipping, cover and cook until melted.
  • Place the grilled portobellos on toasted burger buns and add desired toppings.

Notes

Topping Suggestions: Tomatoes, avocado, cheese slices (havarti, sharp cheddar, swiss, pepper jack), mayonnaise, pesto sauce, butter leaf lettuce, roasted red pepper.

Nutrition

Calories: 314kcal | Carbohydrates: 28g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Sodium: 1059mg | Potassium: 383mg | Fiber: 2g | Sugar: 7g | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
Did you make this recipe?I want to see it! Tag me @jessica_gavin on Instagram.