Balsamic Marinated Portobello Burgers Recipe

Name: Balsamic Marinated Portobello Burgers Recipe
Total time: 50 min
Yield: 4
Ingredients: For the Marinade :; 1/4 cup balsamic vinegar; 1/4 cup olive oil; 2 tablespoons juice from 1 lemon; 1 tablespoon Dijon mustard; 3 medium cloves garlic, minced (about 1 tablespoon); 1 teaspoon finely minced thyme leaves; 1 teaspoon Kosher salt; 4 portobello mushrooms, stems removed and scrubbed clean; 4 hamburger buns; 4 pieces of green or red leaf lettuce, washed and dried; 1 roma tomato, sliced; 1 red onion, thinly sliced

I'm a self-described "meatmaster," and in this role, I pay fairly little attention to the needs to my crazy friends who've never heard of the food chain. So I'm not entirely sure what compelled me, but I decided to throw six portobellos in the mix alongside my eight pounds of glorious home-ground fatty chuck.

With these gigantic shrooms in the house, I decided to give them a little more attention than the simple oil, salt, and pepper treatment. The portobellos sat in a quick balsamic marinade for thirty minutes before being grilled.

Finally, I understood why some people claim portobellos to be "meaty"—the juicy, salty, and tangy mushrooms had a heft that was undoubtedly filling like a beef burger. While the day ended in my favor—with zero pounds of beef left but still with two portobellos remaining—I was happy to please every guest with the attention I normally reserve for my more meaty pursuits.

Serious Entertaining: A Vegetarian Cookout

Active: 20 mins

Total: 50 mins

Serves: 4 servings

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1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons juice from 1 lemon
1 tablespoon Dijon mustard
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon finely minced thyme leaves
1 teaspoon kosher salt
4 portobello mushrooms, stems removed and scrubbed clean
4 hamburger buns
4 pieces of green or red leaf lettuce, washed and dried
1 roma tomato, sliced
1 red onion, thinly sliced

In a small bowl, whisk together balsamic vinegar, olive oil, lemon juice, mustard, garlic, thyme, and salt.
Place portobellos in a large resealable plastic bag. Pour in marinade, seal bag, and toss to coat mushrooms thoroughly. Let marinate at room temperature for 30 minutes.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill mushrooms until juicy and tender, 3 to 4 minutes per side.
Transfer portobellos to buns. Top with lettuce, tomato, and onion and serve.

Special equipment

Grill

This Recipe Appears In

Serious Entertaining: A Vegetarian Cookout

Nutrition Facts (per serving)
338	Calories
16g	Fat
40g	Carbs
9g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	338
% Daily Value*
Total Fat 16g	21%
Saturated Fat 3g	13%
Cholesterol 0mg	0%
Sodium 723mg	31%
Total Carbohydrate 40g	15%
Dietary Fiber 4g	14%
Total Sugars 10g
Protein 9g
Vitamin C 12mg	61%
Calcium 134mg	10%
Iron 3mg	16%
Potassium 512mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.