Don't just stick to meat when making burgers, try an all natural portobello mushroom. Marinated in balsamic vinegar and served in between two slices of bread, you won't miss the meat.
- Cook Time
- Prep Time
- 4 burgers ServingsServings
- 8 large Portobello mushroom caps, stems ad gills removed
- ¼ cup balsamic vinegar
- ¾ cup olive oil, divided
- 1 tablespoon kosher salt plus ½ teaspoon, divided
- Freshly ground black pepper
- 2 cubes froze crushed garlic, defrosted
- 1 teaspoon dried oregano
- 8 slices whole wheat bread
- 8 slices tomato on the vine
- 4 large leaves basil
- In a Ziploc bag, combine mushrooms, balsamic, and ¼ cup olive oil. Seal and marinate at room temperature for 20 minutes.
- Season mushrooms with 1 tablespoon salt and pepper. Cook mushrooms on a preheated grill or grill pan for 6 to 8 minutes per side or until softened and nicely browned.
- While mushrooms are cooking, in a small bowl whisk together remaining ½ cup olive oil, remaining ½ teaspoon salt, garlic, and oregano. Brush both sides of each slice of bread with garlic oil and grill 2 to 4 minutes or until lightly toasted and warmed.
- Assemble each “burger” by topping a slice of bread with 2 slices of tomato, 2 mushroom caps, a basil leaf, and another slice of bread.