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.

Image

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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