Grilled Portabella Burger

ingredients.

• 1/4 c. soy sauce or liquid aminos
• 1/4 c. balsamic vinegar
• 2 T. olive oil
• 3 garlic cloves, crushed
• 4 (4-inch) portabella mushroom caps
• Cooking spray
• 4 sandwich buns
• 4 slices tomato
• 4 curly leaf lettuce leaves

directions.

1. Combine first 4 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally.
2. Remove mushrooms from bag; discard marinade. Prepare grill to medium heat. Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side.
3. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. Spread 2 tablespoons mayonnaise on top half of each bun. Place 1 mushroom on bottom half of each bun. Top each mushroom with 1 tomato slice and 1 lettuce leaf; cover with top halves of buns.

I tasted only a tiny corner of my vegetarian friend’s portabella burger as there were plenty of non-vegetarian bites at our Fourth of July cook out. I tasted enough to be able to rate the dish.

I soaked the cap for about four hours than what was specified in the directions and this is not something I would recommend. The mushroom absorbed a lot more liquid than I would have imagined. Later I attempted to squeeze some of the liquid out of the mushroom which only served to flatten cap.

Vegetarian? Try one of these vegetarian-friendly burgers:

• Walnut Burger
• White Bean Burgers 

Recipe rating: 