Balsamic Portobello Burgers

These burgers are a great easy dinner! These mushrooms are flavorful and can be used in a salad or in many other ways!

This recipe is inspired by a salad I used to have at one of my favorite restaurants in St. Thomas- Room with a View. The restaurant served a grilled portobello salad with goat cheese and balsamic vinegar. I loved the flavors so much, I decided to incorporate it into a main dish.

When we buy a pack of Portobello mushrooms from Whole Foods or Costco, this is one of my favorite things to make. What I love to do is prep the mushrooms and spread in the morning. That way, while the mushrooms are cooking, I just have to prep the toppings.

For my gluten free friends, or people looking to avoid the extra carbs, you can easily use this on a salad or on top of a bed of quinoa.

For my vegan friends, you can use any vegan bread and use vegan mayo for your burger!

Balsamic Portobello Burgers

(Serves 2-3)

Ingredients

Mushroom Marinade

• 4-5 Portobello Mushroom caps

• 1/4 Cup Balsamic Vinegar

• 1/4 Cup Olive Oil

• 1/2 Tbsp. Onion Powder

• 1/2 Tbsp. Garlic Powder

• 1/2 Tbsp. Italian Seasoning

• 1/4 Tsp. Black Pepper (Freshly Milled preferred)

• 1/8 Tsp. Paprika or Red Chili Powder (Optional)

• 1/8 Tsp. Kosher Salt

Goat Cheese Spread

• 1/2 Cut Goat Cheese

• 1/4 Cup Fresh herbs (I use a mix of Parsley and Cilantro) (you can also include Dill, Chives, Spring Onion tops etc)

• 1-2 Garlic Cloves

• 1/4-1/2 Cup Greek Yogurt (Enough to make it a thick spread)

• 1 Green Chilly (Optional)

• 2 Tbsp. Olive Oil

• Black Pepper to Taste

• Salt to Taste

Burger Assembly (Suggested Toppings)

• Burger Buns or Bread of your choice (You can also plate this on a salad or bed of Quinoa)

• Tomato

• Avocado

• Red Onion

• Parsley (optional)

Directions

1. To get the best flavor, you should prep and marinate the mushrooms at least 4 hours in advance. I like to prep them in the morning and serve that evening for dinner.

2. I like to cut the stem and the underside of the mushroom off. I lightly was the mushroom and rub off any dirt with a wet napkin. Dry the mushrooms thoroughly. Score the mushroom caps on the underside in a large diamond pattern.

3. In a small bowl, mix or whisk together the ingredients for the marinade.

4. Pour the marinade over the caps and store in an airtight container in the refrigerator. Make sure you rub the marinade into the cuts you made on the underside of the caps so that the mushrooms absorb the marinade.

5. You can also prep the goat cheese spread beforehand as well. In a blender add your items and blend into a thick paste/spread.

6. When you are ready to eat, heat a grill pan or cast-iron skillet with a touch of oil. Place your mushroom caps face down with some of the reserved marinade. Cover an let cook for 10-15 minutes on medium heat.

7. After the allotted time, flip and press the mushrooms. They will release water but should not be oozing. Let them cool a little and begin assembling your burger.

8. I like to toast my bread and add my toppings accordingly. My favorite way to serve them is with some salad or fries/Tater tots, with the extra goat cheese spread. Enjoy!