Description
These hearty Grilled Portobello Burgers with Balsamic Reduction feature crunchy grilled sourdough bread, gooey cheese and fresh vegetables. They’re delicious!
Ingredients
Scale
- 4 large portobello mushrooms
- 2 tablespoons of olive oil
- 8 pieces of sourdough bread
- 4 slices of provolone cheese
- 1 large roasted red pepper, julienned
- 1 cup of buckwheat sprouts
- balsamic reduction
Instructions
- Make balsamic reduction, place in refrigerator.
- Preheat grill to medium high heat.
- Evenly spread olive oil between each portobello mushroom cap.
- Grill each side for 5-7 minutes and at the last second place provolone cheese on top to melt.
- Place bread on grill and grill each side for 2-3 minutes.
- Assemble the burger with bread, portabella mushroom, roasted red pepper, buckwheat sprouts, and a drizzle of balsamic reduction.
- Serve
