The Best Grilled Portobello Mushroom Burger
I aimed to create a delicious grilled portobello mushroom burger that would impress even the most devoted meat enthusiasts. The portobello mushrooms are soaked in a flavorful marinade before being grilled to perfection. They are then generously topped with gooey Swiss cheese, caramelized red onion, fresh tomatoes, vibrant spinach, and creamy avocado – absolutely delightful!
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Ingredients
- 4 portobello mushroom caps
- 2 tbsp balsamic vinegar
- 1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
- 4 thick slices red onion
- 4 oz reduced fat Swiss
- 4 thin slices tomato
- 1/2 avocado
- baby spinach
- 4 whole wheat low calorie buns
- 1 tbsp low sodium soy sauce
- 1 tablespoons olive oil
- 1 tbsp chopped rosemary
Instructions
- 1
In a sizable mixing bowl, combine vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning, whisking until well blended.
- 2
Add the mushroom caps to the bowl and gently toss them in the marinade, using a spoon to ensure they are thoroughly coated. Allow them to marinate at room temperature for 20 to 30 minutes, turning occasionally.
- 3
Preheat your grill or an indoor grill pan to medium heat. Once it's hot, apply a thin layer of oil to the grate or lightly mist the grill pan.
- 4
Arrange the mushrooms on the grill, setting aside the marinade for basting. Grill for 5 to 7 minutes per side, or until they become tender, basting frequently with the reserved marinade.
- 5
In the final minute of grilling, place cheese on top of the mushrooms to melt.
- 6
While the mushrooms are grilling, add the onions to the grill and cook for about 1 minute on each side, then toast the buns until golden brown.
- 7
To assemble, layer fresh spinach and the grilled portobello mushrooms on the buns, then crown with grilled onions, sliced tomatoes, and avocado.