These hearty portobello burgers feature the gourmet flavors of garlic and balsamic vinegar, but, once marinated, only take minutes to make. They are a great vegetarian option for grilling season, and can also be made in an oven.
- 4 large portobello mushroom caps, about 5 inches in diameter
- ⅓ cup balsamic vinegar
- ½ cup water
- 1 tbsp. sugar
- 1 clove garlic, finely chopped
- 2 tbsp. olive oil
- 4 whole wheat buns, toasted, sliced lengthwise to open
- 4 slices medium tomato
- 4 thin slices red onion
- 4 lettuce leaves
Here are your instructions:
Place mushrooms in a baking dish, stem side up. Do not use glass.
Combine vinegar, water, sugar, garlic, and oil in a small bowl; whisk to blend. Drizzle over mushrooms. Cover; refrigerate for about 1 hour, turning mushrooms once.
Preheat grill or broiler.
Position cooking rack 4 to 6 inches from the heat source. Grill or broil mushrooms, turning often and basting with marinade, for about 8 to 10 minutes, or until tender.
Place each mushroom on a bun and top with one tomato slice, one onion slice and one lettuce leaf.