Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use vegan cheese or omit and load with other toppings! Made with grilled Portobello mushrooms, cook on the grill, stove top or in the oven. These grilled Portobello mushroom burgers, hungry friends, will definitely rock your world!

Even without the meat, these portobello mushroom burgers are juicy, savory, and completely satisfying. The secret is in the marinade. This simple, tangy blend of soy sauce, balsamic, and garlic enhances the natural, earthy flavors of the mushrooms. Combine that with the char of the grill and you have yourself a delectable “burger” with plenty of meaty texture.

Ingredients

• 4 portobello mushrooms
• 2 to 3 tablespoons olive oil
• ½ teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt
• Fresh ground black pepper
• 8 slices provolone or sharp cheddar cheese (or substitute vegan cheese)
• For serving: Buns, lettuce, tomato, red onion, Basil Pesto (optional), Special Burger Sauce

Directions:

1. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit) or preheat an oven to 450 degrees.
2. Clean the portobello mushrooms and remove the stems. Place them on a baking sheet gill side up. Drizzle the tops the olive oil and use your hands to rub on the bottoms. Then place them back on the sheet gill side up and sprinkle with garlic powder, smoked paprika, kosher salt and several grinds of black pepper. Rub them until evenly coated.
3. Place the mushrooms directly on the grates gill side up, and grill 10 to 14 minutes until tender and juicy. Liquid will pool in the cap. Flip the mushrooms (this drains the liquid into the grates). Then top with the cheese slices and cook for an additional 2 to 3 minutes until melted. Tip: Step up your burger and grill the burger buns for about 1 minute on one side until lightly toasted!
4. Serve: Place the mushrooms on buns. Top with lettuce, tomato, red onion, basil pesto (optional), and your choice of Sauce.

Tip for a marinade:

Whisk together 2 Tbsp. olive oil, 3 Tbsp. soy sauce, 2 Tbsp. balsamic vinegar, 1 garlic clove, chopped and 1/2 tsp. ground black pepper in a small bowl. Brush the mixture all over the tops and undersides of the mushroom caps and let them marinate for 15 minutes before grilling.