Grilled Portobello Burger
A juicy grilled portobello mushroom burger on a toasted brioche bun, topped with melted mozzarella, fresh tomato slices, and crisp lettuce, served on a wooden cutting board with grilled mushroom caps visible in the background
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Prepare and Marinate Mushrooms
Clean portobello caps with a damp paper towel and remove stems. Gently scrape out dark gills with a spoon if desired. In a large bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper. Add mushroom caps and marinate for 10 minutes, turning once halfway through.
Pro Tip:
Don't over-marinate as the mushrooms will become too soft and lose their meaty texture
Preheat Grill and Prepare Toppings
Preheat grill or grill pan to medium-high heat. While heating, slice tomatoes into 1/4-inch thick rounds and wash lettuce leaves. Lightly brush burger buns with olive oil if desired for toasting.
Pro Tip:
Make sure grill is hot enough to create nice grill marks but not so hot that it burns the mushrooms
Grill the Mushrooms
Place marinated mushroom caps gill-side up on the grill and cook for 4-5 minutes. Flip carefully with tongs and cook another 4-5 minutes until tender and nicely charred. Top each mushroom with a slice of mozzarella during the last 2 minutes to melt.
Pro Tip:
Don't press down on the mushrooms while grilling as this will squeeze out their natural juices
Toast Buns and Assemble Burgers
Lightly toast burger buns on the grill for 1-2 minutes until golden. Place lettuce on bottom bun, add grilled mushroom with melted cheese, then top with tomato slices. Add any desired condiments like mayo or mustard, then crown with top bun. Serve immediately while hot.
Pro Tip:
Serve with a side of sweet potato fries or a simple green salad for a complete meal
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