Grilled Portobello Mushroom Burgers with Glaze

Grilled Portobello Mushroom Burgers with Glaze

Smoky grilled portobellos get brushed with a sticky balsamic glaze for a hearty, meatless burger.

Total 55 min Makes 4 servings Calories 340/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Thick portobello caps are marinated, grilled until tender, and finished with a tangy-sweet balsamic glaze that caramelizes over the flames. Stacked with melted cheese and classic burger toppings on a toasted bun, they make a satisfying vegetarian main for weeknight dinners or backyard cookouts.

Ingredients

  • 4 large portobello mushroom caps, stems and gills removed
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup balsamic glaze
  • 4 slices provolone cheese
  • 4 burger buns, split
  • 4 leaves lettuce
  • 1 tomato, sliced
  • 1/4 red onion, thinly sliced

Method

  1. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper.

  2. Place the portobello caps gill-side up in a shallow dish and brush both sides generously with the marinade. Let sit at room temperature for 15 minutes.

  3. Preheat a grill to medium-high heat, about 400°F.

  4. Place the mushroom caps gill-side down on the grill and cook for 5 minutes.

  5. Flip the mushrooms and grill for another 5 minutes, until tender and juicy.

  6. Brush the tops of the mushrooms with balsamic glaze and top each with a slice of provolone. Close the grill lid and cook for 1 to 2 minutes, until the cheese melts.

  7. Place the buns cut-side down on the grill and toast for 1 minute, until lightly golden.

  8. Assemble the burgers on the toasted buns with lettuce, tomato, and red onion. Drizzle with additional balsamic glaze and serve immediately.

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    Grilled Portobello Mushroom Burgers with Glaze

    Thick portobello caps are marinated, grilled until tender, and finished with a tangy-sweet balsamic glaze that caramelizes over the flames. Stacked with melted cheese and classic burger toppings on a toasted bun, they make a satisfying vegetarian main for weeknight dinners or backyard cookouts.

    55 min 4 servings 340 cal

    Ingredients

    • 4 large portobello mushroom caps, stems and gills removed
    • 1/4 cup olive oil
    • 3 tablespoons balsamic vinegar
    • 2 cloves garlic, minced
    • 1 teaspoon fresh thyme leaves
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/3 cup balsamic glaze
    • 4 slices provolone cheese
    • 4 burger buns, split
    • 4 leaves lettuce
    • 1 tomato, sliced
    • 1/4 red onion, thinly sliced

    Method

    1. 1

      In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper.

    2. 2

      Place the portobello caps gill-side up in a shallow dish and brush both sides generously with the marinade. Let sit at room temperature for 15 minutes.

    3. 3

      Preheat a grill to medium-high heat, about 400°F.

    4. 4

      Place the mushroom caps gill-side down on the grill and cook for 5 minutes.

    5. 5

      Flip the mushrooms and grill for another 5 minutes, until tender and juicy.

    6. 6

      Brush the tops of the mushrooms with balsamic glaze and top each with a slice of provolone. Close the grill lid and cook for 1 to 2 minutes, until the cheese melts.

    7. 7

      Place the buns cut-side down on the grill and toast for 1 minute, until lightly golden.

    8. 8

      Assemble the burgers on the toasted buns with lettuce, tomato, and red onion. Drizzle with additional balsamic glaze and serve immediately.