Easy to make, delicious to eat…you’ll love these thick and hearty portobello mushroom burgers. They’ve got enough zest and heartiness to satisfy even the meat-eaters in your family. These Portobello burgers are a great option for vegetarians, vegans, and anybody who wants to incorporate more plant-based foods in their diet. Replacing beef with mushrooms is also an easy way to reduce calorie consumption overall.
4 portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tablespoon organic olive oil
1 tbsp chopped rosemary
1 tsp salt
1/2 tsp ground black pepper
4 thick slices red onion
4 oz reduced fat Swiss cheese, sliced thin (or vegan cheese)
4 thin slices of tomato
1/2 avocado, sliced thin
4 whole-wheat buns (or your favorite)
In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, salt, and pepper.
Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
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, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
Top the mushrooms with cheese during the last minute of cooking.
While the mushrooms cook, grill the onions for about 1 minute on each side and grill the buns until toasted.
To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.
Recipe By SKINNY-TASTE