American · Lunch
Portobello Mushroom Burger
A grilled portobello mushroom cap marinated in balsamic vinegar and garlic, seared until tender, then stacked on a toasted brioche bun with melted provolone, roasted red pepper, baby arugula, and garlic mayonnaise. Balsamic vinegar and black pepper anchor the savoury profile.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
449Calories
12.1gProtein
32.8gFat
27.1gCarbs
10.2gSugar
3.2gFiber
548mgSodium
70mgChol
8.5gSat Fat
485mgPotassium
185mgCalcium
1.8mgIron
0.4mcgVitamin B12
42mgVitamin C
vegetarian
low-cholesterol
low-calorie
rich-umami
hidden-gems
thirty-min-meals
vegetarian
low-chol
Instructions
1
Prep
Mince garlic and whisk it with balsamic vinegar, olive oil, salt, and black pepper to form a marinade.
2
Coat the portobello mushroom caps thoroughly in the marinade, turning to cover both sides evenly.
3
Marinate at room temperature for 15 minutes.
4
Grill the marinated portobello caps over medium-high heat for 5 minutes per side until tender and juicy, then top with provolone to melt.
5
Toast the brioche bun halves over medium heat until golden, about 2 minutes.
6
Plate
Spread garlic mayonnaise on both bun halves, then stack the cheesy mushroom caps with roasted red pepper and baby arugula between the halves.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g portobello mushroom caps (2 large caps, stems removed)
- 2 tbsp2 tbsp balsamic vinegar
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 22 brioche bun
- 2 slice40g provolone cheese
- 2 oz56g roasted red pepper
- a small handful (15g) baby arugula
- 2 tbsp2 tbsp mayonnaise
- salt and black pepper to taste
