This classic grilled portobello balsamic portobello mushroom burger packs a flavor punch from an overnight marinade! Pop on the grill for a summer vegetarian main.
Happy July Fourth! We celebrated the holiday a day early on Saturday, so today we're spending the day working out in the backyard, which we're finally landscaping after living in our house the past five years. But if you've still got some celebrating in you, it's not too late to run by the store, grab a few portobello mushroom caps and get them marinating for a flavor packed vegetarian meal!
Grilled Balsamic Portobello Mushroom Burger
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1/2 teaspoon dried basil
4 portobello mushroom caps
4 whole grain hamburger buns
1 tomato, sliced
1/2 cup guacamole
1/4 cup feta, crumbled
In a large zip top bag, mix together balsamic, olive oil, garlic, and basil. Season with salt and pepper. Add portobello mushrooms and toss to coat. Refrigerate 8 hours to marinate.
Heat grill on medium-high heat. Add mushrooms and grill four minutes per side until grill marked and tender. While mushrooms are grilling, lightly toast the buns on the grill.
Serve portobello burgers on the bun with tomato slices, guacamole and feta.