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.
- Yield:serves 4
- Active time: 20 minutes
- Total time:50 minutes
- 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
- Type of fire: Direct
- Grill heat: high
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.