I'm just going to say it - I am a mushroom maniac. I forage for wild mushrooms in the fall and I cook with dried and fresh mushrooms whenever I can find them. Not only does the earthy flavor of mushrooms add umami to any dish, but the texture of mushrooms adds a satisfying bite to meatless meals.
Boosting flavor with simple marinade
This Grilled Portobello Mushroom Burger is the perfect vegetarian offering for grilling. Oh sure, you can just brush them with oil and slap them on the grill, but I prefer the complex flavor that a marinade can add to your "burger."
Oh, so simple!
I know, sometimes a marinade seems fussy, but this one isn't. Made from ingredients you probably have on hand- like lemon juice, Worcestershire and seasonings, it will come together quickly. Pour over the mushrooms and in just 30 minutes your portobellos will be ready for the grill. This leaves you just enough time to assemble the bun and fixin's and even pour that glass of wine.
Dinner is served when your bun is toasted, slathered with pesto, and topped with tomato, feta and spinach. Perch that grilled portobello on top and you've got an amazing sandwich.
From one mushroom maniac to another...enjoy!
Grilled Portobello Mushroom Burgers
- ¼ cup Worcestershire sauce
- 2 tablespoons lemon juice
- 2 tablespoon olive oil
- 1 teaspoon crushed dried rosemary
- 1 clove garlic , finely minced
- 4 portobello mushroom caps (5-6” diameter), stems removed
- 4 Kaiser rolls , split
- 2 ounces feta cheese , crumbled
- 1 to mato , cored and sliced
- 1 cup fresh spinach leaves
- ¼ cup pesto
- In a small bowl, combine the marinade ingredients.
- Place the cleaned mushroom caps in a gallon-sized re-sealable plastic bag. Pour the marinade over the mushrooms, shaking the bag to coat mushrooms thoroughly. Seal the bag and allow to marinate at room temperature for 30 minutes.
- Preheat grill to medium-hot temperature. Clean the grate and brush with olive oil.
- Remove mushrooms from the marinade and place on hot grill, gill-side up. Dispose of the remaining marinate.
- Grill for 5-7 minutes, and then turn and cook an additional 5 minutes. Mushrooms should be slightly charred, but still plump and juicy.
- Place the cut side of the rolls on the grill until lightly brown.
- To assemble the “burgers”, spread a dollop of pesto on the bottom bun then cover with the mushroom, gill-side up. In the mushroom cap place the crumbled feta cheese, top with a tomato slice and several leaves of spinach. Cover with the other half of the bun and serve.
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