Grilled Portobello Mushroom Burgers
Looking for a satisfying, meat-free alternative that doesn't compromise on flavor? These Grilled Portobello Mushroom Burgers are exactly what you need. I've perfected this recipe to create juicy, savory burgers that even dedicated meat-lovers will appreciate. The meaty texture of portobello mushrooms combined with a flavorful marinade creates an incredibly satisfying meal that's both healthy and delicious.
Ingredients
- 4 large portobello mushroom caps stems removed
- 3 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 4 burger buns whole grain recommended
- 1 large red onion sliced
- 2 cups fresh arugula
- 4 slices provolone cheese optional
Instructions
- Clean the mushroom caps gently with a damp paper towel. Avoid running them under water as they'll become waterlogged.
- In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, thyme, oregano, salt, and pepper.
- Place mushrooms in a large zip-top bag and pour the marinade over them. Gently massage the marinade into the mushrooms. Let them marinate for 15-30 minutes, flipping once.
- Preheat your grill to medium-high heat (around 400°F).
- While the grill heats up, sauté the sliced onions in a pan with a bit of olive oil until caramelized, about 10-12 minutes.
- Place mushrooms on the grill, gill side up. Grill for 5-6 minutes.
- Flip the mushrooms and add cheese if using. Grill for another 4-5 minutes until the mushrooms are tender.
- Toast the burger buns on the grill for 1-2 minutes.
- Assemble your burgers: place the mushroom on the bottom bun, top with caramelized onions and fresh arugula.