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8.5BM score
Portobello Mushroom Burgers
Community Rating5.6 · 3 votes
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About
Stripped back, it is portobello mushroom caps, balsamic vinegar, olive oil and minced garlic. Worth reading twice before you start: place mushroom caps, smooth side up, in a shallow dish. It scored 8.5 out of 10 here, and readers have voted on it 3 times since. The full method runs to 9 steps below, with the ingredient list above it. Everything is measured for a normal home kitchen rather than a restaurant line.
Ingredients
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- Mushroom4 portobello mushroom caps
- White vinegar0.25 cup balsamic vinegar
- Olive oil2 tablespoons olive oil
- Garlic1 tablespoon minced garlic
- Basil1 teaspoon dried basil
- Oregano1 teaspoon dried oregano
- Black peppersalt and pepper to taste
- Provolone4 (1 ounce) slices provolone cheese
- Burger bunhamburger buns
- Iceberg lettucelettuce
- Tomatotomato
- Red onionred onion for serving
Recipe
- 1Gather all ingredients.
- 2Place mushroom caps, smooth side up, in a shallow dish.
- 3Whisk together balsamic, oil, garlic, basil, and oregano in a small bowl. Season with salt and pepper.
- 4Pour vinaigrette over mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. Preheat grill for medium-high heat.
- 5Brush grill grates with oil. Place mushrooms on grill, reserving marinade for basting.
- 6Grill until just tender, 5 to 8 minutes per side, brushing with marinade frequently.
- 7Top mushrooms with cheese.
- 8Continue grilling until cheese is melted, about 2 minutes.
- 9Serve in buns with lettuce, tomato, and red onion, or your favorite toppings. Enjoy!
