"These hearty portobello burgers are a great vegetarian option for grilling season featuring the gourmet flavors of garlic and balsamic vinegar." (BOD)
Prep Time 5 mins
Cook Time 10 mins
Total Time 1 hr 15 mins
4 large portobello mushroom caps about 5 inches in diameter
⅓ cup balsamic vinegar
⅓ 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
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.
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