A delicious and simple marinade for these grilled plump portobello mushrooms make a burger that even a meat lover will enjoy!
This week’s meatless recipe is a personal favorite vegetarian dish of mine. Portobello mushroom burgers remind me of my my teenage years when I was a new vegetarian who used to love a juicy burger. So before you think you or someone in your family may not be a fan of this meatless burger, think again. In fact, this is my husband’s favorite vegetarian meal as well. Even my mushroom hating kids ate these sandwiches with very little complaining. I may have told them it was burger night and left out a few of the details. They didn’t seem to notice it was a mushroom until after several bites; perhaps this is a tactic you can try as well?
The marinade is easily whipped up in a few minutes. It is similar to a salty burger type marinade with worcestershire sauce, but also includes balsamic vinegar. Let your mushrooms soak in a the marinade cap side down for about 30 minutes (longer isn’t really necessary), and occasionally spoon some extra marinade over the top.
For the grill, start by grilling the mushrooms cap side down. They will only need to be grilled for 5-7 minutes per side (depending on your grill). While grilling, continue to brush the mushrooms with the marinade. If you would like to go back and add cheese, flip them back to cap side and add the cheese to the stem side (it is now a large shallow hole):
Serve with bread, or as a “bunless” burger with any of your favorite toppings.
Grilled Portobello Mushroom Burgers
- 6 Large Portobello Mushroom Caps
- 4 tbsp Balsamic Vinegar
- 2 tbsp Soy Sauce
- 2 cloves of garlic minced
- 2 tbsp olive oil
- 2 tbsp worcestershire sauce
- Begin by mixing together the marinade ingredients into a small bowl.
- Place the mushroom caps cap side down in a 9x13 baking dish and pour the marinade over the top. Let the mushrooms soak in the marinade for about 30 minutes, occasionally brushing the tops of the mushrooms.
- Grill mushrooms for 5-7 minutes per side beginning with cap side down. Continue to brush the mushrooms with the marinade while they are cooking.
- Serve on toasted bread with your favorite toppings, or with mixed greens in a salad.