American · Lunch
Portobello Mushroom Burger
A grilled portobello mushroom cap marinated in balsamic and garlic, seared until tender and juicy, then stacked on a toasted brioche bun with melted provolone, roasted red pepper, baby arugula, and a smear of garlic mayonnaise. Balsamic vinegar and black pepper anchor the savoury profile of this vegetarian burger.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
453Calories
11.9gProtein
33.1gFat
26.7gCarbs
9.9gSugar
3gFiber
543mgSodium
76mgChol
8.7gSat Fat
vegetarian
low-cholesterol
rich-umami
hidden-gems
vegetarian
low-chol
thirty-min-meals
Instructions
1
Prep
Mince the garlic, then whisk it with balsamic vinegar, olive oil, salt, and black pepper to make a marinade for the mushroom caps.
2
Coat the portobello mushroom caps thoroughly in the marinade, turning to cover both sides evenly before letting them soak up the flavours.
3
Marinate the caps at room temperature for 15 minutes to absorb the balsamic garlic mixture.
4
Grill the marinated portobello caps over medium-high heat for about 5 minutes per side until tender and juicy, then lay provolone on top to melt.
5
Plate
Toast the brioche bun, spread garlic mayonnaise, then stack the cheesy caps with sliced roasted red pepper and baby arugula between the halves.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g portobello mushroom caps (2 large caps, stems removed)
- 2 tbsp2 tbsp balsamic vinegar
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 22 brioche bun
- 2 slice0.7 oz / 20g provolone cheese
- 2 oz56g roasted red pepper
- a small handful (15g) baby arugula
- 2 tbsp2 tbsp mayonnaise
- a pinch of salt and black pepper
