mushroom burger

Grilled Portobello Mushroom Burger Serves: 4


Ingredients:

  • 4 large portobello mushroom caps, 5 inches in diameter (about 12 ounces total)
  • 1/3 cup balsamic vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon cayenne pepper, optional
  • 2 tablespoons olive oil
  • 4 whole-wheat buns, toasted
  • 4 slices tomato
  • 4 slices red onion
  • 2 bibb lettuce leaves, halved

Cooking Instructions:

  • Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.
  • To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil.
  • Drizzle the marinade over the mushrooms.
  • Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
  • Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
  • Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate.
  • Place each mushroom on a bun and top with 1 tomato slice, 1 onion slice and 1/2 lettuce leaf. Serve immediately.

For more High Fiber recipes, visit mayoclinic.com.

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