Portobello mushrooms are ideal for making burgers and there are a million ways to prepare them. This recipe came from 1,000 Vegan Recipes and very simple to throw together.
INGREDIENTS:
3-4 portobello caps, rinsed and patted dry
2 Tbs olive oil
1 Tbs balsamic vinegar
1/4 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
Red onion slices
Burger buns
8-10 basil leaves
Sliced tomato
DIRECTIONS:
The recipe didn’t specify how hot to heat the grill, so to be safe, we set it on the low side. While that’s heating, whisk together the oil, balsamic vinegar, sugar, salt, and pepper; set aside. Place the portobellos directly on the grill. For the onions, we used a piece of foil:
At low temp, it takes about 10 minutes per side. You can bump up the heat since the recipe said 5 minutes on each side. For the final 1-2 minutes of grilling, add the buns and toast them.
To serve, brush the tops of the portobellos with the vinaigrette. I also brushed the insides of the buns. Top with an grilled onion slice, tomato slice, and a couple basil leaves. Enjoy!
- 3-4 portobello caps, rinsed and patted dry
- 2 Tbs olive oil
- 1 Tbs balsamic vinegar
- ¼ tsp sugar
- ¼ tsp salt
- ⅛ tsp black pepper
- Red onion slices
- Burger buns
- 8-10 basil leaves
- Sliced tomato
- The recipe didn't specify how hot to heat the grill, so to be safe, we set it on the low side. While that's heating, whisk together the oil, balsamic vinegar, sugar, salt, and pepper; set aside. Place the portobellos directly on the grill. For the onions, we used a piece of foil.
- At low temp, it takes about 10 minutes per side. You can bump up the heat since the recipe said 5 minutes on each side. For the final 1-2 minutes of grilling, add the buns and toast them.
- To serve, brush the tops of the portobellos with the vinaigrette. I also brushed the insides of the buns. Top with an grilled onion slice, tomato slice, and a couple basil leaves. Enjoy!
