Portobello burgers are a perfect alternative to beef burgers and a great way to enjoy grilling season.
If you’re looking for a great vegetarian option that grills to perfection and is almost effortless, give these portobello burgers a try.
After a quick steep in a marinade of gourmet flavors like tangy balsamic vinegar and fresh garlic, these hearty portobello burgers take on a deep meaty flavor.
The next time you spark up the barbecue, grab a couple of giant juicy portobellos, a crisp red onion, and a few whole-wheat buns for a satisfying vegetarian burger substitute.
These hearty portobello burgers are a great vegetarian option for grilling season featuring the gourmet flavors of garlic and balsamic vinegar.
- 4 large portobello mushroom caps, about 5 inches in diameter
- ⅓ cup balsamic vinegar
- ⅓ cup water
- 1 Tbsp. sugar
- 1 clove garlic, finely chopped
- 2 Tbsp. olive oil
- 4 whole-wheat buns, toasted, sliced lengthwise to open
- 4 slices medium tomato
- 4 thin slices red onion
- 4 lettuce leaves
Place mushrooms in a baking dish, stem side up. Do not use glass.
Combine vinegar, water, sugar, garlic, and oil in a small bowl; whisk to blend. Drizzle over mushrooms. Cover; refrigerate for about 1 hour, turning mushrooms once.
Preheat grill or broiler.
Position cooking rack 4 to 6 inches from the heat source. Grill or broil mushrooms, turning often and basting with marinade, for about 8 to 10 minutes, or until tender.
Place each mushroom on a bun and top with one tomato slice, one onion slice and one lettuce leaf.
1 ½ tsp.
2B Mindset Plate It!
Serve open-faced with a protein at lunch.
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