Grilled Portobello Mushroom Burgers

Freaking out because you are expecting vegetarian or vegan guests at your Labor Day barbecue and hamburgers are on the menu? Never fear. Throw some portobello mushrooms on the grill. The following recipe is easy to prepare and provides your non-meat eating guests with a delicious option.

Portobello mushrooms are large, fully mature cremini mushrooms with caps that can span 6 inches in diameter. This mushroom has a long growing cycle, which gives it a solid, meat-like texture and flavor. Even my husband who is a real meat and potatoes man said this recipe is just as good as a regular burger. Now that is impressive!

Grilled Portobello Mushroom Burgers

Serves 4

4 portobello mushrooms

To prep the mushrooms: Using a sharp knife, remove stems. Using a damp paper towel, wipe any dirt from caps of portobello mushrooms. Do not place portobellos under running water to clean them. This may cause the mushrooms to absorb water and become soggy as well as reduce their flavor. Using a spoon, gently scrape the underside of mushroom caps, removing the gills. Use a damp paper towel to remove any debris left on the underside.

For the marinade:

¼ cup balsamic vinegar

¼ cup extra virgin olive oil

1 teaspoon dried oregano leaves

¼ teaspoon salt

¼ teaspoon large grind black pepper

In s small bowl, place vinegar, olive oil, oregano, salt and pepper and whisk to blend. Place mushroom caps in a shallow bowl and brush with marinade. Pour any excess marinade over the caps and marinate for 20 minutes, turning caps over once.

Place mushrooms on a grill over a high heat. Grill for 3 to 4 minutes on each side, or until mushrooms are tender and lightly charred. Brushing mushrooms with leftover marinade during the grilling process helps keep them from burning.

For serving:

4 hamburger buns

Spinach leaves or your favorite greens

Red onion slices

Tomato slices

Smashed avocado

Assemble like you would any burger. My family prefers the above condiments.

Tips on selecting portobello mushrooms: Select portobellos that are firm and have a fresh, smooth appearance. The surface should be firm and plump. Avoid portobellos that are dried out.

Tips on storing portobello mushrooms: Store portobellos in their original packaging or in a paper bag and place in the vegetable crisper of your refrigerator. Vacuum-sealed portobello mushrooms should keep for 7 days if refrigerated.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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