Name: Grilled Portobello Mushroom Burger
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2
Cuisine: American
Ingredients: 2 larger portobello mushrooms, of similar size, cleaned and stem removed.; 3 Tablespoons Balsamic Vinegar; 2 cloves garlic, minced; 1 Tablespoon Dijon Mustard; 2 Tablespoons fresh lemon juice; Bun of Choice (gluten-free, oil-free, whole grain); 4 slices of white onion; 4 slices of tomato; 6 dill pickle chips, or pickles of choice; Ketchup; Yellow Mustard; 2 Romaine lettuce leaves

Even though I love my Beet Burger recipe, grilled portobello mushrooms make incredible burgers. In my opinion, portobello mushrooms, make the best vegan meat replacement for a variety of dishes. But, my grilled portobello recipe makes the easiest and tastiest mushroom burger around.

HOW TO SELECT THE BEST PORTOBELLO MUSHROOMS AT THE STORE

When shopping for portabella mushrooms, avoid any spots, which indicate the beginning of rot. Instead, look for caps that are firm and uniform in color. And, look for dry mushrooms, not ones that appear wet or slimy. For example, I prefer lighter colored mushrooms, as opposed to darker ones, for a more delicate flavor. On the other hand, if you prefer a deeper earthy taste, look for darker mushrooms, but be careful or spots and texture. Sometimes, a darker mushroom can appear dry, but it may actually be starting to get slimy, and no one likes slimy.

HOW TO STORE PORTOBELLO MUSHROOMS UNTIL YOU ARE READY TO USE THEM

Once you get the portobello mushrooms home, place in the refrigerator in the packaging. But, if you selected the mushrooms yourself, without packaging, do not leave in a plastic bag. Plastic bags, for instance, break down the mushrooms causing them to smell and get slimy.

Again, to avoid the slime, place the portobello mushrooms in a paper bag, such as a lunch bag until ready to use. In fact, when you buy any mushrooms without packaging, you should always store them in a paper bag to prolong freshness.

Whatever you do, make sure you always cook portobello mushrooms before you freeze them, which will store for up to one month in the freezer. Then, when you wish to reheat the mushrooms, just make sure you thaw completely before reheating.

HOW TO PREPARE PORTOBELLO MUSHROOMS FOR GRILLING

Although some experts suggest to only clean mushrooms with a clean towel and no water, I disagree. And, portobello mushrooms are delicate, so be careful as you remove the stem. Using a small amount of water, wash the outside of the mushroom cap, gently washing away any dirt. Do not, for example, submerge the mushrooms to wash them. Instead, use the water to help remove the dirt and carefully use a paper towel or cloth towel to dry off the mushroom.

HOW AND WHY ARE THE GILLS REMOVED BEFORE GRILLING PORTOBELLO MUSHROOMS

In order to remove the gills, turn the cap over to the open side, and carefully remove the gills by scraping the gills with a small spoon. Then, make sure you use minimal water and paper towel to pat dry. Even though the gills are edible, I think they produce a yucky brown residue that makes a mess of your plate.

MARINATING GRILLED PORTOBELLO MUSHROOMS BEFORE GRILLING

Balsamic Vinegar
Minced Garlic
Dijon Mustard
Fresh Lemon Juice

Generally, I suggest marinating overnight, but not this time. Because portobello mushrooms contain so much water, you only want to marinate for an hour or two at most.

HOW TO GRILL PORTOBELLO MUSHROOM BURGERS

Preheat the grill to medium or 400 degrees, so it is hot before placing the portobello mushrooms on the grill.
Begin grilling the portobello mushrooms with the opening up, so the marinade cooks inside the cup of the mushrooms.
Grill the portobello mushrooms for 3 to 5 minutes on each side to allow them to gain color and of course grill marks. I love grill marks.
Once you flip the mushroom, brush the mushroom caps with extra marinade to replace the moisture if the grill starts to dry them out.
You do not need any oil. The marinate, for example, will provide enough moisture without needing oil.

BUILDING THE GRILLED PORTOBELLO MUSHROOM BURGER

One helpful tip when building the grilled portobello mushroom is to lay the opening side up on the base bun. Not only does this help keep the bun dry, but it creates a bowl to stuff your toppings inside a crevice. For basic illustration I used classic burger toppings:

Sliced Onions
Tomato Slices
Dill Pickles
Ketchup
Mustard
Romaine Lettuce

OTHER POSSIBLE TOPPINGS FOR GRILLED PORTOBELLO MUSHROOM BURGER RECIPE

But, let’s consider the other possibilities to fit inside a grilled portobello mushroom cap!

Grilled onions
Grilled mushrooms
Grilled or raw jalapenos
Pineapple (yep, it fits right in the mushroom hole)
Vegan cheese (of choice)
Vegan Coney Chili Sauce
Skinny Blackberry Dijon Sauce
Guacamole
Salsa
Grilled or raw avocado
Simple Rosemary Infused Pickled Red Onions
Vegan Pineapple Coleslaw
Vegan Coconut Bacon
Skinny Nacho Cheese Sauce
BBQ sauce

Regardless of your toppings or fillings for the mushroom cap, everything stays right inside and makes the perfect grilled portobello mushroom burger.

WHAT DO I SERVE WITH GRILLED PORTOBELLO MUSHROOM BURGERS?

2 SERVINGS