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.
Make extra, your meat lovers will want some too, this portobello also makes a delicious side or burger topping.
- Cook Time
- Prep Time
- 4 burgersServings
- 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
1. In a Ziploc bag, combine mushrooms, balsamic, and ¼ cup olive oil. Seal and marinate at room temperature for 20 minutes.
2. 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.
3. 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.
4. 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.