Grilled portobello mushroom burgers:
Swap out traditional beef burgers for these hearty and flavorful grilled portobello mushrooms, which are loaded with antioxidants and anti-inflammatory compounds.
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| Photo by Horizon Content from Pexels |
Ingredients:
4 large portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 garlic cloves, minced
Salt and pepper to taste
4 burger buns
4 slices of your favorite cheese (optional)
Lettuce, tomato, and any other toppings you prefer
Instructions:
Preheat the grill to medium-high heat.
Clean the mushroom caps by gently wiping them with a damp cloth or paper towel.
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper to make the marinade.
Brush the marinade onto both sides of the mushroom caps, making sure they are evenly coated.
Place the mushroom caps on the grill, gill-side down, and cook for 4-5 minutes, or until they start to release their moisture and become tender.
Flip the mushroom caps over and continue grilling for an additional 3-4 minutes.
If using cheese, place a slice on each mushroom cap and allow it to melt for the last minute of grilling.
While the mushrooms are cooking, toast the burger buns on the grill or in a toaster.
Assemble the burgers by placing a mushroom cap on the bottom bun, then topping with lettuce, tomato, and any other desired toppings. Place the top bun on the burger and enjoy!
Serve hot with your favorite side dishes, such as sweet potato fries or a side salad.