Portobello Mushroom Burgers
Serves 4

  • 2 tbsp balsamic vinegar
  • 2 tbsp red wine vinegar
  • 1 tbsp minced garlic
  • 2 tbsp soy sauce
  • 2 tsp olive or vegetable oil
  • Sprinkle of salt
  • 4 portabella mushroom caps, gills removed
  • Burger buns and fixins
Whisk first 6 ingredients together in a medium bowl. (Technically, you can leave out the oil if you absolutely must, but it really helps the marinade adhere to the mushrooms and keeps the mushroom burgers from sticking to the grill.) Poke a few holes in each mushroom. Set mushrooms, top-side down, in a large rectangular container. Pour the marinade evenly over the mushrooms, then turn the mushrooms over. Allow to marinate no less than 2 hours. Preheat your grill to medium heat (if you don’t have a grill, you can always fry the mushroom burgers in a pan). Use a grill pan with small grids, or cook on foil. Grill the mushrooms 5 minutes, flip, 5 minutes. Then 5 more minutes on each side. Grill a total of 20 minutes. Dress with your burger fixins of choice.
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