Portobello Mushroom Burgers! Make your friends jealous at BBQ/grilling parties because you’re packin’ the best burger ever!
If you are heading to a grilling party, come packing with Portobello Mushroom Burgers! Soak your portobellos in this marinade for 4+ hours and then grill them and watch people drool! Super yummy and filled with umami flavor, these are a crowd pleaser. Even better….anyone – I mean, ANYONE! – can make this recipe!
If it isn’t grilling season, it works just as well – although less fun – to bake them.
4 Portobello Mushroom, de-stemmed and washed
4-6 big gloves of peeled garlic
3 stems of fresh rosemary
4-5 Tbsp Balsamic Vineager
3/4 cup of soy sauce
Put mushrooms in a zip-lock sealed bag. Put in all ingredients. Mix all ingredients in bag, sometimes spooning liquid on to the inside mushroom cap. Ideally, most liquid sits in the mushroom cap. Frigerate as such for 4 hours or overnight.
Take mushrooms out of bag and either place on grill, bottom side first with all the juice sitting in the cap, for 7 minutes and then flip for 7, or bake in a dish with bottom side down and all the juice in the cap, for 30. Some juice will naturally also be in the bottom of the dish. This is fine and will keep it from drying out. You can keep the garlic in the caps in both instances or not. Your preference. You can also keep the rosemary in both instances or take the rosemary off for grilling or baking. If you keep the rosemary (sometimes I do), it will dry out. So you can also take it off and pick a few of the still fresh leaves and put them on the burger once it is done. The smell is heavenly.
Once finished, place on ciabatta bun (If you don’t want it tasting too salty from the soy, you may pat down the baked version a bit with a papertowel. Your choice.) and add your favorited condiments. My favorite is grilled onions, dijon mustard and Treeline Cheese! I also like to put a few fresh rosemenary leaves for the aroma. ENJOY! It’s as easy as 1-2-3!
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