American
Grilled Portobello Mushroom Burgers
Meaty balsamic-marinated portobello caps grilled until juicy, stacked with melty provolone and roasted red pepper.
Ingredients
- 4 tbsp large portobello mushroom caps
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
- 2 tbsp garlic cloves
- 1 tsp fresh thyme
- 4 tbsp provolone cheese slices
- 0,5 cup roasted red peppers
- 1 cup arugula
- 2 tbsp mayonnaise
- 4 tbsp ciabatta buns
Instructions
- 1
Whisk balsamic vinegar, olive oil, garlic and thyme; marinate portobello caps gill-side-up for 20 minutes.
- 2
Heat a grill pan to medium-high. Grill caps 4-5 minutes per side until tender and lightly charred.
- 3
In the last minute, top each cap with provolone and cover to melt.
- 4
Toast the buns cut-side-down until golden.
- 5
Spread mayo on the buns and layer arugula and roasted red pepper.
- 6
Set the cheesy portobello on top, cap the burger and serve warm.
Chef's tip
Score the gills lightly and grill the cap dome-side-down first — it releases excess moisture so the mushroom stays meaty, not soggy.
Suggested pairing
A medium-bodied Pinot Noir complements the earthy grilled mushroom and balsamic.
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