Delicious Grilled Portobello Mushroom Burger Recipe will make the meat lovers in your life happy! These mushroom burgers are full of flavor and so hearty. Add your favorite topping for the best meatless burger. Keep it low-carb and enjoy bunless!
Remove the black gills from the mushroom caps and discard the gills. Place the mushroom caps in a plastic storage bag. Set aside.
In a small mixing bowl, combine and whisk together balsamic vinegar, low-sodium soy sauce, olive oil, liquid smoke, Worcestershire Sauce, Italian Seasoning,garlic powder, onion powder, ground black pepper, and salt.
Pour the balsamic marinade into the plastic storage bag with the mushroom caps.
Seal the bag and place in the refrigerator for at least 30 minutes to 12 hours to marinate the mushroom caps.
Preheat grill pan or grill to medium/high heat to 450°F. Spray grill pan or grates with non-stick cooking spray
Remove portobello mushrooms from marinade. Pat dry.
Be sure heat is medium, add the marinated mushrooms to the preheated grill pan or grill. Let cook about 5-6 minutes per side, until the mushrooms are tender and cooked through. If adding cheese, place a slice of cheese on each portobello cap with 2 minutes left to grill.
Toast onion rolls during last 2 minutes of grilling the mushroom burgers for toasted buns.
Top with your favorite sides: lettuce, tomato, grilled onions, basil pesto, or any of your personal favorites.
Notes
Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.Storage: Leftovers can be kept in the refrigerator in an airtight covered container for up to 3 days.Recipes written for Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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