Close-up of a portobello cap with provolone and sauteed mushrooms in a soft burger bun

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Portobello Mushroom Burgers

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About

A portobello cap is about the size of a burger patty and grills the same way, which makes it a popular meatless swap on burger menus. This recipe treats it simply: a quick balsamic marinade, a hot grill and a slice of provolone.

The marinade is balsamic vinegar and olive oil with garlic, dried basil and oregano. The mushrooms sit in it for about 15 minutes at room temperature, turned twice so both sides soak it up, and the rest is kept for basting. On a medium-high grill they need five to eight minutes a side, brushed often; they are ready when tender but not collapsing. The cheese goes on for the last two minutes. Serve in buns with lettuce, tomato and red onion, and expect a juicy burger, since the mushroom releases liquid as you bite.

Ingredients

0 / 12

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

1
Set out the mushroom caps, vinegar, oil, garlic, herbs and cheese.
2
Lay the mushroom caps smooth side up in a shallow dish.
3
In a small bowl, whisk the balsamic vinegar with the oil, garlic, basil and oregano, and season with salt and pepper.
4
Pour the dressing over the mushrooms and leave them at room temperature for about 15 minutes, turning them twice. Heat the grill to medium-high.
5
Oil the grate and put the mushrooms on it. Keep the leftover marinade for basting.
6
Grill for 5 to 8 minutes per side, until just tender, brushing often with the marinade.
7
Lay the cheese on top of the mushrooms.
8
Keep grilling for about 2 minutes, until the cheese melts.
9
Serve in buns with lettuce, tomato and red onion, or whatever toppings you prefer.