Thursday, June 17, 2021
Home Healthy food Recipe Grilled Portobello Mushroom Burgers - Cozy Peach Kitchen

Grilled Portobello Mushroom Burgers – Cozy Peach Kitchen

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Make these juicy and flavorful marinated Portobello burgers the next time you’re craving a healthy summer meal! You can make this recipe on the grill or on the stove top.

Mushroom burger topped with red bell pepper and melting cheese on a white plate

Recipe features

  • Diet-friendly: vegetarian, gluten-free and soy-free optional (just use tamari in place of soy sauce), nut-free, vegan optional (just use vegan cheese)
  • Flavorful, juicy and tender mushrooms marinated in a simple balsamic vinaigrette
  • Can be made on the grill or on a stove-top grill pan
  • Served with a creamy 4 ingredient pesto aioli

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What you’ll need

Portobello caps: Since portobello mushrooms range in size, this recipe is written for two large or four small mushroom caps. Large = size of your hand and small = size of your palm.

Balsamic marinade: This is a simple vinaigrette made of extra virgin olive oil and balsamic vinegar. I recommend spending a little extra on a balsamic vinegar that you love the taste of, if you’re able.

Soy sauce is an umami and salty addition that enhances the flavor of the mushroom caps.

Basil aioli: This is made with mayonnaise (sub for vegan mayo as needed), lemon juice and fresh basil. It is a bright and creamy addition to this recipe. It also goes really well on these roasted veggie gyros.

The marinade

Marinating is a must because it adds flavor and helps tenderize the mushrooms.

Steps 1 through 3 to make mushroom marinade
  1. Prep the mushrooms by removing the gills and stems. Use a spoon to gently scrape off the gills.
  2. Make the marinade by whisking together all ingredients in a medium mixing bowl.
  3. Pour the marinade over the mushrooms. I usually put the mushrooms in a shallow dish or ziploc bag.

Grill instructions

You can place the mushrooms directly on the grill but I prefer to use this grill topper. You won’t get grill marks if you use this but it does help keep all of the ingredients in the same area and makes things easier to control.

Heat your grill to 450 degrees F. If your grill doesn’t have a built in or reliable thermometer you can use this grill thermometer (this is the one that I use).

Steps 1 and 2 to grill mushrooms
  1. Drain the marinade off of the mushroom caps. Place them on the grill. Grill for 4-5 minutes on each side. I keep the grill lid closed for the first 4-5 minutes and usually keep it open for the second 4-5 minutes to keep an eye on the mushrooms.
  2. Once cooked through, add a slice of cheese to the top side of the cap. Cover the grill to let it melt, which should only take about 1 minute.

Grill pan instructions

Tip: To add a smoky flavor you can add ¼ teaspoon liquid smoke to the marinade. Liquid smoke is very strong, so start small and add more as needed.

If you don’t have access to a grill, a grill pan is a great way to get char marks on your food. I use this pre-seasoned cast iron pan from Lodge.

Heat the grill pan over high heat on the stove top. Make sure to lightly grease the pan if it is not well-seasoned or not non-stick.

Steps 1 and 2 to make mushrooms on a grill pan

Add the mushroom (image 1)and let cook for 3-4 minutes on each side, or until tender and charred (image 2).

Recipe FAQ

Can I make this gluten-free?

Yes! Just replace the soy sauce with tamari to make this recipe gluten-free. This will also make it soy-free.

What should I marinate the mushrooms in?

You can use a shallow baking dish, ziploc bag or tupperware container. Anything that allows the mushrooms to be fully coated in liquid is best.

Can I marinate the mushrooms overnight?

I don’t recommend marinating mushrooms longer than 30 minutes because they can become too tender if they are marinated for too long.

Is it okay to eat the gills of the mushroom?

Yes, it is safe to eat them. When cooked they turn dark and can get a little slimy, so I usually take them out.

Expert tips

  • Marinating time: Too much acid (balsamic vinegar, in this case) can over-tenderize the mushrooms and actually cause them to break down, so I don’t recommend marinating the mushroom caps longer than 30 minutes
  • Grilling buns: I love adding burger buns to the upper grill shelf for the last minute of cooking. This toasts them and adds an awesome smokey flavor.
  • Topping ideas: I like to add grilled red bell peppers, avocado, lettuce or spinach, tomato and pickled onions.
  • Protein: If you’re looking to add more protein, try adding a black bean patty or an egg, or serve a lentil salad on the side.
  • Leftover mushroom caps are delicious sliced up and put in breakfast scrambles and egg casseroles.
  • Serving ideas: Enjoy with sides like zucchini corn fritters, watermelon cucumber salad or fruit salad for a summer-y meal.
Overhead view of mushroom cap on a toasted bun on a jade plate

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Mushroom burger topped with red bell pepper and melting cheese on a white plate

Print Recipe

Grilled Portobello Mushroom Burgers

Juicy, tender Portobello mushrooms marinated in balsamic vinaigrette then cooked on a grill or on the stove-top. Enjoy with pesto aioli and your favorite burger toppings for a light summer meal.

Prep Time10 mins

Cook Time10 mins

Marinating Time30 mins

Total Time50 mins

Servings: 2 servings

Author: Cassidy Reeser, RDN, LDN

Instructions

  • Prep the mushrooms: Snap the stem out of each Portobello mushroom cap. Rub the caps with a paper towel to remove any obvious dirt. Use a spoon to gently scrap the gills out of the underside of the cap.

  • Make the marinade by whisking together balsamic vinegar, olive oil, Italian seasoning, soy sauce and salt in a medium bowl.

  • Marinate the mushrooms: Place the mushrooms in a shallow baking dish or plastic bag. Pour in the marinade, making sure that the mushrooms are thoroughly coated. Marinate at room temp or in the fridge for 15-30 minutes.

  • Grill method: Preheat the grill to 450 degrees F. I use this grill thermometer to double check the temp. Add the marinated mushroom caps directly to the grill or onto a grill topper. Grill for about 4 minutes on each side (close the grill while they are cooking), or until softened and lightly charred. Once cooked through, add a slice of cheese to the top of the mushroom cap. Close the grill for a minute to let the cheese melt.
  • Peppers: The peppers will cook in about the same time as the mushrooms. Stir them around after a few minutes for even cooking.

  • Grill pan method: Heat a cast iron grill pan on the stove over high heat. Lightly grease the pan if it is not well seasoned. Add the mushroom caps and cook for 3-4 minutes on each side, or until tender.
  • Pesto aioli: Add all aioli ingredients to a blender (fresh basil, Greek yogurt, lemon juice, garlic). Blend until smooth.

  • Assemble the sandwiches: Spread aioli on each burger bun. Top with lettuce, tomato and a grilled mushroom. Enjoy!

Notes

  1. Marinating time: Too much acid (balsamic vinegar, in this case) can over-tenderize the mushrooms and actually cause them to break down, so I don’t recommend marinating the mushroom caps longer than 30 minutes
  2. Grilling buns: You can add the burger buns to the upper grill shelf for the last minute of cooking. This toasts them and adds an awesome smoky flavor.
  3. Nutrition facts are just estimates. Not all of the marinade is absorbed so not all of the oil is included in the calculation.

Thumbnail for youtube videoCheck out my YouTube video above for step-by-step instructions.

Serving: 1sandwichCalories: 364kcalCarbohydrates: 46gProtein: 18gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 18mgSodium: 653mgPotassium: 807mgFiber: 8gSugar: 13gVitamin A: 2706IUVitamin C: 137mgCalcium: 363mgIron: 4mg



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