Marinated Portobello Burgers

Ingredients

• 4 Portobello mushrooms, stems and gills removed
• 3 tbsp Balsamic vinegar
• 3 tbsp Extra-virgin olive oil
• 1 tbsp Low-sodium soy sauce
• 1 tsp Smoked paprika
• 4 cloves Garlic, three minced, one grated
• 1 Sweet onion, cut into thick rings
• 4 tbsp Olive oil mayonnaise
• ½ Lemon
• 4 Whole wheat burger buns
• 3 oz Part-skim mozzarella, sliced (optional)
• 4 leaf Butter lettuce
• 2 Roma tomatoes, sliced

Method

1. Whisk the balsamic, 2 tablespoons oil, soy sauce, paprika and minced garlic. Marinate the mushrooms gill side up for 30 minutes so the caps fill like bowls.
2. Scrape the gills out before marinating — they hold a lot of water and they muddy everything they touch.
3. Mix the aioli: mayonnaise, grated garlic, lemon juice.
4. Grill the mushrooms gill side up first, 5 minutes, so the juices pool. Flip and grill 4 more, and put the cheese on now if you are using it. Brush the onion rings with the last oil and grill them alongside.
5. Toast the buns cut side down for 30 seconds.
6. Build: aioli on both halves, lettuce, mushroom, onion, tomato. Eat it before the juices soak the bun.

Notes

✨ The restaurant touch

Gill side up first. That five minutes turns the cap into a bowl of concentrated mushroom juice instead of a puddle on the grate.

🧒 For the kids

Cut it in half and add the cheese. A grilled mushroom cap in a bun with melted mozzarella is a genuinely easy sell.

🥡 Leftovers

Sliced cold portobello is excellent in a grain bowl the next day. Keeps 3 days.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.