I’m not sure what it is with me and anything in burger form lately… but it just sounds good.  So, to make it healthier and get some more veggies in my diet, I tried these portabella mushroom burgers.  The secret is in the marinade.  I “grilled” mine on my indoor grill pan (I have the double-burner one by All-Clad that I use all the time).  They were quick, easy, and delicious.

I served these with some fresh green beans, and even some baked chips.  My son tried them, although he wasn’t much of a fan.  My husband and I loved them. If you don’t like mushrooms, I’d still recommend trying these. They truly have a steak-like flavor. You won’t miss the burger.

And, during this post I learned a little fact… “Both spellings of portabella (or portobella) and portobello are used, though the former is preferred in some circles.”  Good to know!

Portabella Mushroom Burgers

serves 4

4 large portabella mushroom caps
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
slices of red onion
reduced-fat mayonnaise (optional)
hamburger buns

Whisk together balsamic vinegar, olive oil, spices, and garlic together in a bowl. Marinate mushroom caps in the mixture for at least 15 minutes at room temperature.

Grill over medium-high heat for 5 to 8 minutes per side. Top with cheese for the last 2 minutes of grilling time.

Serve on a bun topped with red onion and mayonnaise.

~M