Total Time 1 Hours, 15 Minutes
Recipe Yields 4

Ingredients

  • 4 portobello mushrooms4 to 5 inches in diameter, stems and gills removed
  •  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 SuggestionsTomatoes, avocado, cheese slices (havarti, sharp cheddar, swiss, pepper jack), mayonnaise, pesto sauce, butter leaf lettuce, roasted red pepper.

Instructions

  1. 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.
  2. 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.
  3. In a small bowl whisk together olive oil, vinegar, soy sauce, minced garlic, salt, and pepper.
  4. 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.
  5. Preheat grill over medium-high heat (350 to 400ºF/177 to 204ºC).
  6. Clean the grill and then carefully grease the cooking grates with tongs and a paper towel dipped in oil.
  7. Remove the mushroom from the marinade then place on the hot grill, cap-side down.
  8. Cover and cook until mushrooms have released their liquid with charred marks, 4 to 6 minutes.
  9. Flip the mushrooms and cook covered for 3 to 5 minutes.
  10. If adding cheese place it on after flipping, cover and cook until melted.
  11. Place the grilled portobellos on toasted burger buns and add desired toppings.

Nutrition Facts:

Amount Per Serving
Calories: 314 Calories from Fat 180
Fat: 20g
Saturated Fat: 3g
Sodium: 1059mg
Potassium: 383mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 7g
Protein: 7g
Vitamin C: 1mg
Calcium: 84mg
Iron: 2mg
* Percent Daily Values are based on a 2000 calorie diet.

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