A Meatless Monday classic recipe for juicy grilled Portobello mushroom burgers. Mushrooms seasoned with garlic, oil, salt and pepper grilled over charcoal.
Kosher salt and freshly cracked black pepperto taste
cheese slices for each portobello burger(optional)
buns
Toppings: mayonnaise, lettuce, tomato slices and red onion slices or any toppings you choose.
Instructions
Wipe down the mushroom caps with a damp paper towel to remove any dirt. Gently scrape off the gills inside the mushrooms caps with a teaspoon.
Mix olive oil, garlic powder, salt & pepper together in a small bowl. Brush the caps all over with the olive oil mixture.
Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
Place the mushrooms on the grill. Grill for 5 to 7 minutes on each side, or until tender.
Top the mushrooms with cheese during the last minute of cooking. While the cheese melts, toast the buns.
To finish, smear mayonnaise on both sides of the bun, add lettuce to the bottom bun, place the and grilled Portobello mushroom on top of the lettuce and top with the onions, and sliced tomato.
Serve with fries or chips.
Notes
Recipe calories based on portobello mushroom caps without bun or toppings. For more nutrition fact information see visit read Nutrition Disclaimer.
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