Name: Grilled Portobello Burger
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 4 large portobello mushroom caps, stems removed; 3 tablespoons balsamic vinegar; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 4 whole grain burger buns, toasted; 4 slices provolone or swiss cheese; 1 large ripe tomato, sliced; 1 red onion, thinly sliced; 2 cups fresh arugula or lettuce; ¼ cup mayonnaise (regular or vegan); 1 tablespoon Dijon mustard

Instructions

Prepare the marinade

In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, thyme, rosemary, salt, and pepper until well combined.
Marinate the mushrooms

Clean the portobello caps by gently wiping with a damp paper towel. Place mushrooms in a large zip-top bag, pour marinade over them, seal bag, and gently shake to coat evenly. Allow to marinate for at least 10 minutes, turning occasionally.
Preheat the grill

Heat grill to medium-high heat (about 400°F/200°C). Oil the grates lightly to prevent sticking.
Grill the mushrooms

Remove mushrooms from marinade, letting excess drip off. Place mushrooms gill side up on the grill and cook for 4-5 minutes. Flip and cook for another 4-5 minutes until mushrooms are tender and have nice grill marks.
Add cheese

During the last minute of grilling, place a slice of cheese on each mushroom cap and close the grill lid to allow cheese to melt.
Prepare the sauce

While mushrooms are grilling, mix mayonnaise and Dijon mustard in a small bowl to create a simple aioli spread.
Assemble the burgers

Spread the aioli on both sides of toasted buns. Place grilled mushroom caps on bottom buns, then top with tomato slices, red onion, and arugula. Close with top buns and serve immediately.

Grilled Portobello Burger

Ingredients

Instructions

Nutritional Information