Fourth of July Grilled Portabello Burgers
Submitted by dpchmdfn88
Meaty portobello caps marinate in lemon-herb oil with mozzarella slices, then hit the grill for smoky vegetarian burgers piled high with fresh tomatoes and romaine on toasted kaiser rolls.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minThese portobello burgers rival any beef patty on the grill. The mushrooms soak up garlic, basil, oregano, and lemon juice while they marinate, then caramelize over hot coals until the edges char. Fresh mozzarella melts into the warm mushroom grooves, and you’ve got a vegetarian burger that even meat-eaters will fight over.
Pro Tips
- Scrape the gills: Remove the dark gills from the underside of the caps with a spoon. They hold water and make the burgers soggy.
- Marinate cap-side down: Place mushrooms gill-side up in the marinade so the liquid pools in the natural bowl and soaks in deeper.
- Hot, fast grilling: Two minutes per side over high heat chars the outside while keeping the inside tender. Longer cooking makes them rubbery.
Variations
- Add sliced avocado and a drizzle of balsamic glaze for California-style burgers
- Use provolone instead of mozzarella and add roasted red peppers
- Skip the roll and serve the grilled portobellos over arugula salad
Ingredients
Directions
Salt and freshly ground black pepper to taste 8 slices mozzarella cheese 8 kaiser rolls (or 2 loaves of Italian Bread) 8 romaine lettuce leaves 8 slices large, fresh tomato Peel the mushrooms; brush away any dirt before you cut away the stems.
Combine the oil, lemon juice, garlic, fresh herbs, salt and pepper to make a marinade.
Add the mushrooms and the sliced mozzarella; marinate at room temperature for about an hour.
Grill the mushrooms over hot coals for about 2 minutes on each side.
Remove from the grill and allow to rest for 5 minutes.
Serve the mushrooms on lightly toasted kaiser rolls with the lettuce, sliced tomatoes and marinated mozzarella cheese.
Cut each roll into quarters and serve.
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