Name: Portobello Mushroom Burgers
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 whole portobello mushroom caps; 3 tbsp balsamic vinegar; 3 tbsp olive oil; 1 tbsp soy sauce; 2 clove garlic; 1 tsp dried thyme; 1/2 tsp kosher salt; to taste black pepper; 1 tbsp vegetable oil; 4 whole hamburger buns; 4 slice provolone cheese; 1 large tomato; 1 small red onion; 4 leaf butter lettuce; 4 tbsp mayonnaise

← Recipes · Vegetarian · Portobello Mushroom Burgers

430 cal16g protein38g carbs25g fat820mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Portobello Mushroom Burgers

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Vegetarian45 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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portobello mushroom capsstems removed, about 4 inches across4 whole

balsamic vinegar3 tbsp

olive oil3 tbsp

soy sauce1 tbsp

garlicminced2 cloves

dried thyme1 tsp

kosher salt1/2 tsp

black pepperto taste

vegetable oilfor oiling the grates1 tbsp

hamburger bunssplit4 whole

provolone cheese4 slices

tomatosliced 1/4 inch thick1 large

red onionsliced thin1 small

butter lettuce4 leaves

mayonnaise4 tbsp

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Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1Twist the stems out of the mushroom caps and wipe the caps clean with a damp paper towel. Don't rinse them, because they soak up water. Use a spoon to scrape out the dark gills if you want a cleaner-looking burger, though it's fine to leave them.

2Whisk the balsamic vinegar, olive oil, soy sauce, garlic, thyme, salt and a few grinds of pepper in a shallow dish. Add the caps and turn them over a few times so both sides are coated. Spoon some marinade into the gill side of each cap and let them sit for 20 to 30 minutes, flipping once halfway through.

3Heat the grill to medium-high, about 400°F. Scrub the grates, then dip a folded paper towel in the vegetable oil, hold it with tongs and wipe the grates.

4Lift the caps out of the marinade and let the extra drip off. Save the marinade. Set the caps on the grill gill-side down, close the lid and cook 5 minutes until they have good grill marks.

5Flip the caps and brush the gill sides with the saved marinade. Grill another 4 to 6 minutes with the lid closed, until the caps are tender when poked with a knife and have released their juices. Do not brush any marinade on after this point.

6Lay a slice of provolone on each cap during the last minute, close the lid and let it melt.

7Toast the buns cut-side down on the cooler edge of the grill for about 1 minute, until golden.

8Spread mayonnaise on both halves of each bun. Stack on a lettuce leaf, the cheesy mushroom cap, tomato and red onion, then add the bun top. Serve while the mushroom is still hot.