Juicy, tender Portobello mushrooms marinated in balsamic vinaigrette then cooked on a grill or on the stove-top. Enjoy with pesto aioli and your favorite burger toppings for a light summer meal.
2teaspoonssoy saucesub tamari to make gluten-free/soy-free
¼teaspoonsalt
1mediumred bell peppercut into thick slices
Toppings
1cupfresh basilloosely packed
6ouncesplain Greek yogurt
2mediumlemons
3clovesgarlicroughly chopped
2burger buns
2slicesSwiss cheesesub vegan cheese to make dairy-free
1mediumslicing tomatosliced
handfulsliced romaine or spinach
Instructions
Prep the mushrooms: Snap the stem out of each Portobello mushroom cap. Rub the caps with a paper towel to remove any obvious dirt. Use a spoon to gently scrap the gills out of the underside of the cap.
Make the marinade by whisking together balsamic vinegar, olive oil, Italian seasoning, soy sauce and salt in a medium bowl.
Marinate the mushrooms: Place the mushrooms in a shallow baking dish or plastic bag. Pour in the marinade, making sure that the mushrooms are thoroughly coated. Marinate at room temp or in the fridge for 15-30 minutes.
Grill method: Preheat the grill to 450 degrees F. I use this grill thermometer to double check the temp. Add the marinated mushroom caps directly to the grill or onto a grill topper. Grill for about 4 minutes on each side (close the grill while they are cooking), or until softened and lightly charred. Once cooked through, add a slice of cheese to the top of the mushroom cap. Close the grill for a minute to let the cheese melt.
Peppers: The peppers will cook in about the same time as the mushrooms. Stir them around after a few minutes for even cooking.
Grill pan method: Heat a cast iron grill pan on the stove over high heat. Lightly grease the pan if it is not well seasoned. Add the mushroom caps and cook for 3-4 minutes on each side, or until tender.
Pesto aioli: Add all aioli ingredients to a blender (fresh basil, Greek yogurt, lemon juice, garlic). Blend until smooth.
Assemble the sandwiches: Spread aioli on each burger bun. Top with lettuce, tomato and a grilled mushroom. Enjoy!
Video
Notes
Marinating time: Too much acid (balsamic vinegar, in this case) can over-tenderize the mushrooms and actually cause them to break down, so I don't recommend marinating the mushroom caps longer than 30 minutes
Grilling buns: You can add the burger buns to the upper grill shelf for the last minute of cooking. This toasts them and adds an awesome smoky flavor.
Nutrition facts are just estimates. Not all of the marinade is absorbed so not all of the oil is included in the calculation.
Check out my YouTube video above for step-by-step instructions.