- 4 portobello mushrooms, 4 to 5 inches in diameter, stems and gills removed
- ⅓ cup extra-virgin olive oil, (79ml)
- 3 tablespoon balsamic vinegar, (45ml)
- 1 tablespoon soy sauce , (15ml)
- 1 tablespoon minced garlic, (10g)
- 1 teaspoon kosher salt, (6g)
- ½ teaspoon pepper
- 4 burger buns
- Topping Suggestions, Tomatoes, avocado, cheese slices (havarti, sharp cheddar, swiss, pepper jack), mayonnaise, pesto sauce, butter leaf lettuce, roasted red pepper.
- Prepare the mushrooms by cutting off the stems, then use a spoon to scoop out the brown gills. Use a damp paper towel to gently clean any dirt off the surface.
- Use the tip of a paring knife to cut ½-inch crosshatch pattern on the tops of the mushroom caps, about 1/16-inch deep scores.
- In a small bowl whisk together olive oil, vinegar, soy sauce, minced garlic, salt, and pepper.
- Add mushrooms to a large plastic bag or baking dish. Turn to coat in the marinade and allow to sit for 30 to 60 minutes.
- Preheat grill over medium-high heat (350 to 400ºF/177 to 204ºC).
- Clean the grill and then carefully grease the cooking grates with tongs and a paper towel dipped in oil.
- Remove the mushroom from the marinade then place on the hot grill, cap-side down.
- Cover and cook until mushrooms have released their liquid with charred marks, 4 to 6 minutes.
- Flip the mushrooms and cook covered for 3 to 5 minutes.
- If adding cheese place it on after flipping, cover and cook until melted.
- Place the grilled portobellos on toasted burger buns and add desired toppings.
Amount Per Serving
Calories: 314 Calories from Fat 180
Saturated Fat: 3g
Vitamin C: 1mg
* Percent Daily Values are based on a 2000 calorie diet.