Ingredients:

  • Large Portobello Mushroom Caps (stems removed)
  • /4 cup Balsamic Vinegar
  • tablespoons Olive Oil
  • tablespoons Low-Sodium Soy Sauce (or Tamari)
  • cloves Fresh Garlic, minced
  • teaspoon Dried Oregano
  • /2 teaspoon Smoked Paprika
  • /2 teaspoon Freshly Ground Black Pepper
  • /4 teaspoon Salt
  • Burger Buns (Brioche, Kaiser, or wholemeal)
  • Slices Provolone or Cheddar Cheese (Optional)
  • Lettuce Leaves
  • Sliced Tomato
  • Thinly Sliced Red Onion

Instructions:

  1. Gently wipe the mushroom caps clean. Carefully remove the stems. Use a small spoon to gently scrape out the dark gills from the underside of the cap.
  2. In a bowl, whisk together the balsamic vinegar, olive oil, soy sauce, minced garlic, oregano, smoked paprika, pepper, and salt until fully emulsified to create the marinade.
  3. Place the cleaned mushroom caps into a large Ziploc bag or shallow dish. Pour the marinade over the mushrooms, ensuring they are well coated. Seal and refrigerate for a minimum of 30 minutes, turning halfway through.
  4. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates to prevent sticking.
  5. Remove the mushrooms from the marinade, letting any excess drip off (discard remaining marinade). Place the caps gills-side down onto the hot grill.
  6. Grill for 4–6 minutes on the first side until deep grill marks form and the mushroom starts to soften. Flip the caps and cook for another 4–6 minutes.
  7. If using cheese, place a slice on top during the final minute of cooking and cover the grill briefly to melt. While the mushrooms finish, lightly toast the inside of the buns on the grill.
  8. Build the Grilled Portobello Mushroom Burgers: Layer the bottom bun with desired sauce, top with lettuce, the grilled Portobello cap, tomato, onion, and finish with the top bun. Serve immediately.