Portobello Burgers

Portobello mushrooms are always best when roasted on a grill, but you can still make a pretty tasty burger with an oven. My mom always makes an excellent marinade for our summer BBQ’s. The version I used is below. I like to pair the mushrooms with fresh avocado, baby spinach, roasted peppers, cashew cream, and roasted rolls.


photo by Corey Harrower (pictured here with Jenny’s Carrot Beetroot Salad)

Portobello Burgers

  • 4 large Portobello mushrooms (cleaned to your liking)
  • 1/4 cup balsamic vinegar (invest in good balsamic, you won’t be disappointed)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 3 medium cloves garlic, minced
  • 1 teaspoon thyme 
  • 1 teaspoon salt
  • 4 fresh rolls

Optional add-ins:

  1. Place all the ingredients (except the mushrooms) into a bowl and whisk together.
  2. Pour the mixture into a large plastic bag and add the mushrooms. Mix it all up and let the mushrooms marinade for at least 30 minutes before cooking. (I try to leave them for a few hours.)
  3. Preheat oven to around 350 F or fire up the grill. When the oven is ready place the mushrooms on a baking sheet (or on an oven rack) and cook for about 5 -10 minutes each side. (Do the same on a grill).
  4. Slightly toast your roll and then layer up you ingredients with a big dollop of cashew cream on top and dig in.



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