Grilled Portobello Mushroom Burgers
These grilled portobello mushroom burgers are marinated in a savory balsamic glaze and grilled until tender and juicy, making them a satisfying meat-free alternative that even non-vegetarians will enjoy. Topped with melted provolone and roasted red peppers, they deliver bold umami flavor in every bite.
Balsamic marinated portobello caps grilled to juicy perfection and loaded with provolone and roasted peppers.
Nutrition per serving
Ingredients
Main
Marinade
Toppings
Buns
Instructions
Marinate the Mushroom Caps
Whisk together balsamic vinegar, olive oil, and minced garlic. Use a spoon to scrape the gills from the inside of each mushroom cap, then place caps gill side up in a shallow dish. Pour the marinade over them and let them sit for 15 minutes, turning once halfway through.
Preheat the Grill
Preheat your grill to medium-high heat around 400 degrees Fahrenheit. Clean the grates and brush them with oil to prevent the mushrooms from sticking. Portobello caps are delicate and require well-oiled grates for clean release.
Grill the Mushrooms
Place the mushroom caps gill side down on the grill. Cook for 5 to 6 minutes per side until they are deeply caramelized and tender throughout. In the final minute of cooking, place a slice of provolone cheese on each cap and close the lid to melt the cheese completely.
Assemble and Serve
Toast the brioche buns on the grill for 1 minute until golden. Place a cheesy portobello cap on each bottom bun and top with your choice of roasted red peppers, arugula, or condiments. Serve immediately while the mushrooms are still hot and juicy.
Substitutions
Common mistakes
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