Mushroom Burger

These mushroom burgers are made exclusively with the caps of Portobello, no beef involved, which means they're an excellent recipe to use up your bounty of fresh mushrooms.

📝 Ingredients

• 1/2 cup sliced baby bella mushrooms
• 1/2 cup sliced red onion
• 1 1/2 teaspoons lemon pepper
• 1 Tablespoon garlic salt
• 1 Tablespoon olive oil
• 2 large Portobello mushroom caps
• 4 slices mozzarella cheese
• 2 hamburger buns
• 1/4 cup soy sauce
• 1/2 cup balsamic vinegar
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon minced garlic
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 Tablespoons olive oil

👨‍🍳 Instructions

1. 1Combine all marinade ingredients in an immersion blender. Blend until smooth.
2. 2Place mushroom caps in a shallow dish upside down (gill side up). Pour marinade over the mushroom caps and let sit for 1-2 hours.
3. 3In a medium bowl, add red onion and baby Bella mushrooms. In a small bowl combine lemon pepper, garlic salt, and olive oil. Pour olive oil mixture over the onions and mushrooms. Toss to coat well.
4. 4Preheat grill to 350 F. Also, preheat a skillet (or the flat top side of your grill if you have one).
5. 5Place mushroom caps upside down onto hot grill. Cook for 2-3 minutes, flip over with spatula and cook an additional 2-3 minutes.
6. 6While the mushroom caps are cooking, add the onion/mushroom mixture to the skillet or flat top. Cook, turning frequently, until tender, about 4-5 minutes.
7. 7Move mushroom caps, right side up, to the flat top. Add a slice of Mozzarella cheese to each cap, then top with the mushroom/onion mixture, followed by a second slice of cheese.
8. 8Toast buns and use a spatula to move cheese topped mushroom caps to the buns.