Grilled Marinated Portobello Mushroom Burgers
Marinate the portobello in the mixture of olive oil, lemon juice, garlic, salt and pepper, really makes the mushroom tender and juicy after grilling, also very flavorful. A delicious burger, top with any your favorite condiment and other vegetables.
Ingredients
| Marinate: | |||
| 4 | large |
mushrooms, portabello
caps, 5 inches in diameter |
* |
| 2 | tablespoons |
olive oil
|
|
| ½ | tablespoon |
lemon juice
fresh |
|
| 1 | clove |
garlic
minced |
|
|
salt and black pepper
to taste |
* | ||
| Grilling and assembling: | |||
| 2 | tablespoons |
olive oil
|
|
| 4 |
buns
whole-wheat, toasted |
* | |
| 4 | slices |
tomatoes
|
* |
| 4 | slices |
red onion
|
|
| 2 |
lettuce leaves
halved |
* | |
Directions
Clean mushrooms with a damp cloth and remove their stem. Place in a glass dish, stem (gill) side up.
To prepare the marinade, in a small bowl whisk together oil, lemon juice, garlic, salt and black pepper.
Add mushrooms into a zipper-lock plastic bag, spoon the marinate over the mushrooms in the bag.
Seal the bag and gently shake to let the mushrooms coat with marinate more even. Allow to stand teaspoon room temperature, until the mushroom has been well seasoned, 1 hour.
Meanwhile cut 1 12-inch square piece of foil.
When it's close to the end of marinate, prepare a hot fire in a charcoal grill or heat a gas grill or broiler.
Place the marinate mushroom onto the prepared foil, gill-side up. Fold the foil edges over to enclose mushroom and seal edges.
Grill the mushrooms with sealed side of foil packet facing up, until juicy and tender, about 11 minutes. Using tongs, unwrap the mushrooms and discard the foil.
Set unwrap mushrooms on rack gill-side up and cook until gill-marked, about 50 seconds. Transfer the mushrooms to a plate.
Place each mushroom on a bun and top with 1 tomato slice, 1 onion slice and lettuce leaf.
Serve immediately.
Nutrition Facts
Serving Size 347g (12.2 oz)
