Try a unique and healthy Grilled Portobello Mushroom Burger with Avocado. These burgers are a delicious plant-based option that’s satisfying and flavorful.
Grilled Portobello Mushroom Burgers:
Ingredients:
For the Portobello Mushroom Burgers:
- 4 large portobello mushroom caps, stems removed
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Sliced avocado, mozzarella cheese or other topings
For Serving:
- Whole-grain burger buns
- Lettuce leaves
- Sliced tomatoes
- Sliced red onion
Instructions:
- Whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper in a small bowl to make the portobello mushrooms marinade.
- Place the portobello mushroom caps in a shallow dish or resealable bag and pour the marinade over them. Let them marinate for at least 30 minutes, turning occasionally to ensure even coating.
- Preheat your grill to medium-high heat.
- Remove the marinated portobello mushrooms from the dish or bag, letting any excess marinade drip off.
- Grill the portobello mushrooms for about 4-5 minutes per side or until they are tender and have grill marks.
- While the mushrooms are grilling, toast the whole-grain burger buns on the grill until lightly browned.
- Assemble your burgers by placing a grilled portobello mushroom cap on the bottom half of each bun. Top with lettuce leaves, sliced tomatoes, sliced red onion, avocado or other topings. Add the top half of the bun.
- Serve your Grilled Portobello Mushroom Burgers with Avocado Salsa, a side of grilled corn on the cob or a mixed green salad for a complete and unique Labor Day meal.
Enjoy this flavorful and healthy alternative to traditional burgers!
You can also serve with an Avocado Salsa:
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- 1 tomato, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Combine diced avocados, red onion, diced tomato, chopped cilantro, lime juice, salt, and pepper in a bowl. Mix gently to combine.
