These hearty Grilled Portobello Burgers with Balsamic Reduction feature crunchy grilled sourdough bread, gooey cheese and fresh vegetables. They’re delicious!
Hearty Vegetarian Portobello Burgers
Over the past 3 days I have accumulated a few … should we say “skills.”
Namely, the skills of being an “expert fly killer”… except in this house we say “fly getter” instead of killer because I have a two year old who I don’t want repeating the word.
These skills did not come naturally to me, in fact I have spent hours upon hours trying to master these skills to get the 5-10 flies that are in our house!! And let me tell you, those buzzing things can make a person go crazy. Its like they know exactly what will irritate a person. They buzz right by your head and then disappear without a trace, oh… but then they are sure to reappear so they can continue to land in the same spot on your leg 10 times!!! Annoying!
Even my poor son walks around with a wadded magazine saying “get’em mommy… fly in da house… get’em”. Clearly these flies have affected our family…. for the I’m-about-to-have-a-breakdown-if-I-hear-another-buzz-near-my-ear.
These Grilled Portobello Burgers have affected our family as well and for the better because holy moly are they good!
I made these thinking… {what follows is the conversation I had in my head before making these}
“Well.. I really want a burger right now… but want it to be different”
“I like Portobello’s… maybe I’ll try that, sweet their on sale!”
“Its definitely not gonna be quite as good as a burger, I hope Mike likes it.”
“Oh… maybe I’ll add balsamic reduction to it… wait… I add balsamic reduction to everything.”
“Who cares Balsamic Reduction rocks and makes everything better… and so does the grill!”
{takes a bite after making it} “OHHHHH MMMMMMYYYYYY GOOOOSSSSHHH! Best call ever!!! Who needs meat? Can I leave the dinner table to be alone with this burger in the closet so I don’t have to share!”
So as you can see, this Portobello Burger was aa-mazing! {emphasis on the “aa”}
I am such a texture person when I eat I need to have a little of everything or I don’t like it, this burger has all kinds of textures to it as well as all kinds of flavors… sweet, salty, tangy, creamy, earthly.
Ok, enough.. go get the ingredients and make it. You will not regret it!
Portobello Mushroom Sandwich
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 burgers 1x
- Category: Vegetarian
- Method: Grill
- Cuisine: American
Description
With melty provolone, roasted red pepper, and creamy truffle aioli, this just might be the best portobello mushroom sandwich EVER!
Ingredients
Marinated Mushrooms:
- 4 large portobello mushrooms
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1/4 teaspooon rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Truffle Aioli:
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1/2 tablespoon truffle oil
- 1/8 teaspoon truffle salt
Burger:
- 4 brioche buns
- 4 slices of provolone cheese
- 1 large roasted red pepper, julienned
- 1 cup of microgreens
Instructions
- Marinate Mushrooms: To a small bowl add balsamic, olive oil, dijon mustard, rosemary, pepper and salt. Whisk together until combined. Add mushrooms to a large baking dish, pour the marinade over the mushrooms. Gently rub the marinade into all sides of the mushrooms. Let marinate for 30 minutes.
- Make Truffle Aioli: To a small bowl, add mayonaisse, garlic, lemon juice, truffle oil and truffle salt. Whisk together until combined. Set aside.
- Grill Mushrooms: Heat grill to medium-high heat, approximately 375°-400°F. Add mushrooms to the grill, cap side down. Grill for 4-5 minutes. Flip and grill for 4 minutes. Then add a slice of cheese to each mushroom and let them cook for 1 minute, or until cheese is melted. Remove from grill. (optional: top the buns on the grill as well – grill each side for 1 minute)
- Assemble Sandwiches: To the bottom bun add 1 tablespoon of aioli, place the mushroom on top, then a handful of mircrogreens, a few slices of roasted red pepper then the top bun. Serve.
