How to Make a Grilled Portobello Burger
This grilled mushroom burger is better than a regular beef burger. Honestly! You get the same feel of having a patty and all the tasty toppings in between a bun, but you won’t feel lethargic after downing a bunch of beef. The portobellos get a nice, smoky flavor from the grill, plus the garlic, onions and goat cheese pair perfectly with it. Diced tomatoes and fresh greens add some crisp, and all the toppings are situated within the mushroom cap. Now that’s what I call a burger!
4 large Portobello mushrooms
(4–5 inches in diameter, 1 per person)
3 cloves garlic, finely minced
1 red onion, sliced in ½-inch thick round slices
⅓ cup goat cheese
¾ cup plum (Roma) tomatoes, diced
1 cup fresh arugula or spring mix
4 hamburger buns
Prepare grill.* Heat to medium.
Rinse greens in cold water, wrap in paper towel and refrigerate to crisp.
Sauté garlic and onion until garlic is golden brown and onion is soft.
Scrape out the grill of the mushrooms.
Score the mushroom caps on the outside, slicing just through the
top layer about ½ inch apart. Repeat scoring the opposite way,
forming a grid.
Coat mushrooms with a little olive oil and season both sides
with salt and pepper.
Place mushrooms face down on prepared grill and cover for 7–9 minutes.
Flip over mushrooms and grill for another 5–9 minutes.
Spoon goat cheese, sautéed onion, garlic and tomatoes into the
inside of each mushroom and cover. Grill for about 2–4 minutes until
cheese is soft and mushrooms are done.
Slice buns and toast on the grill. Build the burger with a small amount of
greens on the bottom and filled-mushroom cap on top.
Serve and enjoy.