Portabello Burgers
These meatless burgers are thick and juicy and soak up all the delicious flavors of the marinade here. Perfect for meat lovers and veggie lovers alike and fully fresh, not processed like the meatless burgers on the market. Served here topped with homemade roasted bell peppers and a yummy pesto, alongside homemade sweet potato wedges. It's the perfect BBQ night!
Ingredients
For Portabello Burgers
- 4 large (not baby) portabello mushrooms , stems removed and dirt rinsed away (Note: I like to use a wet towel to rinse away the dirt. Running or soaking in water can make a soggy mess)
- 4 Tbsp balsamic vinegar
- 1 1/2 tsp. soy sauce
- 2 Tbsp olive oil
- 1/4 tsp. ground thyme
- 1/4 tsp. dried oregano
- 1/8 tsp. black pepper
- 4 slices provolone or swiss cheese , optional
- 4 whole wheat hamburger buns or sandwich thins , optional
- grilled onion, fresh tomato, greens , optional
- 1 roasted bell pepper , see recipe link in instructions below
- 1/4 cup homemade pesto , see recipe link in instructions below
- grilled sweet potato wedges , see recipe link in instructions below
Instructions
- Add portabello mushrooms to a resealable bag or shallow container. Top with vinegar, soy, oil and spices. Marinate in the refrigerator for 15-20 minutes, turning once to coat evenly. Grill 3-5 minutes per side on indoor or outdoor grill, brushing with leftover marinade on each side as they cook (cooking time depends on how hot your grill gets).To serve: Top each with a slice of provolone cheese, tomato and greens or grilled onion if desired. (To grill onion, slice in thick slices, brush with olive oil and throw directly on the grill, 3-5 minutes per side).Finish each burger with the following: 1 Tbsp of pesto, recipe here: https://virtualrdn.com/easy-pesto-dressing/1/4 of a roasted bell pepper, recipe here: https://virtualrdn.com/roasted-red-peppers/Serve alongside a handful of grilled sweet potato wedges, following recipe here: https://virtualrdn.com/grilled-sweet-potato-wedges/