Meat and vegan eaters love this Best Grilled Portobello Mushroom Burger. Portobellos have a meaty texture that easily absorbs marinades. Enhance the taste of your burger with your favorite toppings and enjoy.


4 Portobello Mushroom caps

2 Tbsp. Balsamic vinegar.

1 Tbs. low-sodium soy sauce

1 Tbsp. Olive oil.

1 Tbsp. Chopped rosemary.

1 ½ tsp. steak seasoning

4 slices red onion

4 oz. vegan or reduced-fat Swiss cheese, thin slice

4 slices tomato

½ avocado, thin slice

Baby spinach

4 Whole wheat low-cal buns


Whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning in a large bowl.

Place the mushroom caps in the bowl and toss with sauce, using a spoon to coat evenly. Let stand at room temperature for 20 to 30 minutes, turning a few times.

Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.

Place the mushrooms on the grill, reserving the marinade for basting. Grill for 5 to 7 minutes on each side or until tender, brushing with marinade frequently.

Top the mushrooms with cheese during the last minute of cooking.

While the mushrooms cook, grill the onions for about 1 minute on each side and grill the buns until toasted.

To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato, and avocado.


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