American · Lunch
Grilled Portobello Mushroom Burger
A large portobello mushroom cap marinated in balsamic vinegar and garlic, then grilled until juicy and tender. Served on a toasted brioche bun with melted provolone cheese, fresh arugula, tomato, red onion, and garlic mayonnaise.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
492Calories
16.5gProtein
31.1gFat
43.6gCarbs
13.3gSugar
4.1gFiber
693mgSodium
90mgChol
9.3gSat Fat
782mgPotassium
385mgCalcium
2.1mgIron
0.8mcgVitamin B12
18.5mgVitamin C
vegetarian
gluten-free-adaptable
rich-umami
hidden-gems
vegetarian
quick-lunch
Instructions
1
Prep
Wipe and stem the mushroom cap, then whisk balsamic vinegar, olive oil, minced garlic, salt and pepper together in a shallow dish.
2
Marinate
Turn the mushroom gill-side up and spoon marinade over both sides, letting it sit 20 minutes until softened.
3
Grill
Place the mushroom gill-side down on a grill over medium-high heat for 4 minutes, then flip and add the provolone, grilling 4 minutes until juicy and molten.
4
Toast
Set the split brioche bun cut-side down on the grill over medium heat for 1 minute until golden and lightly crisp.
5
Plate
Spread mayonnaise on the bottom bun, layer arugula, tomato and red onion, set the cheesy mushroom on top and close.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large (420g) portobello mushroom cap
- 2 tbsp30ml balsamic vinegar
- 2 tbsp30ml olive oil
- 2 clove2 clove garlic
- 22 brioche bun (140g)
- 2 slice50g provolone cheese
- small handful (15g) arugula
- 44 tomato slices (80g)
- 44 thin rings (30g) red onion
- 2 tbsp28g mayonnaise
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
