When I spotted portabella mushroom caps at Aldis, I knew I had to make burgers. Portabella burgers were one of my favorite items from the grill at my college and I’ve never tried making them myself. We’ve actually made them twice since and they have officially become a favorite. Strangely, they even have the flavor of a steak, with the texture of mushrooms. I like them on pretzel rolls with lettuce, tomato and A-1 sauce.
Here’s the recipe I used – from 86 lemons.
- 5 to 7 portobello mushrooms (7 medium-size or 5 to 6 large; 1¼ to 1½ pounds)
- 2 large cloves garlic
- 2 to 2½ Tbsp. balsamic vinegar
- 2½ to 3 Tbsp. extra-virgin olive oil
- Buns or pretzel rolls
- Sandwich fixings
- Clean mushroom using a damp (not wet) towel or paper towel to wipe the tops. You can also use a spoon to scrape the gills from the underside of the mushrooms.
- Press the garlic in a large, shallow dish. Add the balsamic vinegar and oil and stir to incorporate. Add the mushrooms, and gently flip and move around in the marinade to cover most of the surface area of each. Cover the dish and let mushrooms marinate for at least 30 minutes (I marinate them overnight). Flip the mushrooms once during the marinating time.
- To cook, preheat your grill to high or medium-high heat. Grill the mushrooms for 4 to 7 minutes on each side (the first side usually needs longer than the second), until grill marks have formed and the mushrooms have softened slightly (but they should still be juicy). Add cheese if desired. (And you know I do desire.) Remove from the grill and serve.
Seriously try these. They are Woodward approved – even Ryan and Henry liked them.