Meatless Marvel: Best Grilled Portobello Mushroom Burger Recipe

Looking for an easy and delicious vegetarian burger recipe that will satisfy even the most devoted meat lover? Look no further! These grilled Portobello mushroom burgers are marinated in balsamic, soy sauce, and Montreal steak seasoning to give them a meaty flavor. Topped with melted Swiss cheese, grilled red onion, tomatoes, spinach, and avocado, these burgers are perfect for meatless Mondays or any night of the week.

Portobello mushrooms are thick and hearty, making them an excellent alternative for vegetarians and anyone looking to incorporate more plant-based foods in their diet. Plus, replacing beef with mushrooms is a simple way to reduce calorie consumption overall. Feel free to get creative and top your burgers with your favorite cheese, such as mozzarella, feta, or cheddar, as well as roasted red pepper or fresh basil for a burst of flavor.

INGREDIENTS OF MUSHROOM BURGERS

• 4 portobello mushroom caps
• 2 tbsp. balsamic vinegar
• 1 tbsp. low sodium soy sauce
• 1 tablespoons olive oil
• 1 tbsp. chopped rosemary
• 1-1/2 tsp. steak seasoning like Montreal Steak Grill Mates
• 4 thick slices red onion
• 4 oz. reduced fat Swiss, sliced thin Cheeses (Recommended: Alpine lace)
• 4 thin slices tomato
• 1/2 avocado, sliced thin
• baby spinach
• 4 whole wheat low calorie buns, I used Martin

INSTRUCTIONS FOR MUSHROOM BURGERS

1. In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. This creates the perfect marinade for your next steak dinner!
2. After you've evenly coated the mushroom caps in sauce, let them sit at room temperature for 20-30 minutes. Remember to turn them a few times while they're marinating.
3. Before cooking, set the grill to medium heat. Then, oil the grate or lightly spray the indoor grill pan.
4. Grill the mushrooms for 5 to 7 minutes on each side, or until tender. Baste them frequently with the reserved marinade.
5. Add the cheese to the mushrooms during the last minute of cooking. For your cheese, you could go with Swiss, or try topping them with mozzarella, feta, and cheddar; even roasted red pepper would be delicious.
6. Grill the onions for approximately 1 minute per side while the mushrooms cook, and then grill the buns until they are toasted.
7. Lastly, place the spinach and grilled mushrooms on the buns and top off with the grilled onions, sliced tomato, and avocado.

Are the gills of a Portobello Mushroom safe to eat?
It is safe and edible to eat the gills that are located on the underside of portobello mushrooms. While preparing stuffed portobello mushrooms, it is suggested to remove the gills to accommodate the filling. However, while making mushroom burgers, there is no need to remove them.

How Do You Prepare a Portobello Mushroom for Grilling?
Grilling portobello mushrooms is very easy, even if this is your first time trying it! Just follow these simple steps:

• Clean the mushrooms. To clean them, wipe the caps with a damp towel after removing the stems.
• Season them. To add more flavor to the portobellos, pour a generous amount of olive oil, balsamic vinegar, and tamari over them. Then, sprinkle salt and pepper on top. Use your hands to make sure the ingredients fully cover the mushrooms, even though it may get messy. This will make them more delicious.
• Finally, cook! To prepare grilled mushrooms, preheat a grill or grill pan to medium heat. Place the mushrooms on the grill with the gill side facing up. Cook for 5-7 minutes on each side until the smooth side of the caps has grill marks and the mushrooms are tender.

Portobello Mushroom Burger Serving Suggestions
Once you have cooked the portobello mushrooms until they are tender and lightly charred, you can assemble the burgers and enjoy them. I prefer to use a homemade bun and add mayo, vegan mayo, or chipotle sauce, along with lettuce, tomato, pickles, and red onions. You can try other toppings too. Here are some suggestions to help you get creative:

• Keep it classic. You should serve the portobello burgers with ketchup and mustard.
• Embrace summer herbs. If you don't have cilantro, you can use basil pesto as a substitute.
• Increase the number of onions. Both pickled red onions and caramelized onions are great toppings on a burger.
• Go Greek. Add tzatziki, sliced tomatoes, and cucumber as toppings to your burger.
• Or Southwest. For a delicious combination of creaminess, sweetness, and spiciness, try adding a scoop of guacamole and your choice of either pineapple or mango salsa. To take it up a notch, consider adding a few pickled jalapeños.

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