Grilled Portobello Mushroom Burgers
Grilled portobello mushroom burgers recipe
Yield
4 servingsPrep
6 minCook
5 minReady
1⅕Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
mushrooms, portabello
caps, 5 inches in diameter |
*
|
| ⅓ | cup |
balsamic vinegar
|
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | clove |
garlic
minced |
|
| ¼ | teaspoon |
cayenne pepper
optional |
|
| 2 | tablespoons |
olive oil
|
|
| 4 |
buns
whole-wheat, toasted |
*
|
|
| 4 | slices |
tomatoes
|
*
|
| 4 | slices |
red onion
|
|
| 2 |
lettuce leaves
halved |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
mushrooms, portabello
caps, 5 inches in diameter |
*
|
| 79 | ml |
balsamic vinegar
|
|
| 118 | ml |
water
|
|
| 15 | ml |
sugar
|
|
| 1 | clove |
garlic
minced |
|
| 1.3 | ml |
cayenne pepper
optional |
|
| 3E+1 | ml |
olive oil
|
|
| 4 | each |
buns
whole-wheat, toasted |
*
|
| 4 | slices |
tomatoes
|
*
|
| 4 | slices |
red onion
|
|
| 2 | each |
lettuce leaves
halved |
*
|
Directions
Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.
To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil.
Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.
Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side.
Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate.
Place each mushroom on a bun and top with 1 tomato slice, 1 onion slice, and ½ lettuce leaf. Serve immediately.
