Description
I started eating portobello mushroom burgers as a way to remove saturated fat and cholesterol from my diet but have found that I much prefer them now. In fact I use portobellos in all sorts of ways as a meat substitute as their texture is so similar and they add the meaty texture to many dishes.
Ingredients:
3 tablespoons Arbequina Mild Extra Virgin Olive Oil
3 tablespoons soy sauce
1 1/2 tablespoons apple cider vinegar
2 teaspoons brown sugar
1/2 teaspoons Greek Oregano
1 teaspoons Garlic Powder
1/2 teaspoons Onion Powder
2 teaspoons Spanish Smoked Paprika
freshly ground Malabar Black Peppercorns
4 Portobello mushroom caps, stems removed
4 whole wheat hamburger buns
Optional toppings:
Cheese - Mozzarella, Jack Cheese, Gruyere or white cheddar
Lettuce
Spring mix
Arugula
Roasted bell peppers
Avocado slices
Onions
Condiments of your choice
Directions:
In a small bowl, stir together the olive oil, soy sauce, apple cider vinegar, brown sugar, oregano, garlic powder, onion powder, smoked paprika, and pepper.
Remove the stems from the Portobello mushrooms. Place the mushrooms in a large zippered bag. Pour some of the marinade into the gills, then flip the mushrooms and pour the rest over the top. Let the mushrooms marinate for at least 30 minutes but not more than 4 hours, turning over occasionally.
Heat a grill or cast iron grill pan over medium to medium-high heat. Once hot, add the marinated Portobello mushrooms and cook for about 7 minutes on each side, or until the mushrooms are soft and have released most of their liquid. These work exceptionally well in an air fryer too. Heat air fryer to 350 and add mushroom caps. Air fry for 8 to 12 minutes until tender.
Serve on a lightly toasted bun with your preferred toppings.
