These grilled portobello mushroom burgers were just too delicious not to share. Matter of fact, we're having them again tonight! Mushroom burgers with roasted red peppers and gorgonzola... and other deliciousness. We've been fixing grilled mushroom salad, which is to die for, but these burgers have topped them just a bit.
What You Need:
Organic Portobello Mushrooms (1 for each burger)
Olive Oil
Balsamic Vinegar
Gorgonzola (crumbled)
Whole Wheat Hamburger Buns
Roasted Red Peppers
Sierra Nevada Pale Ale & Honey Spice Mustard
Ketchup
Tomato
Lettuce
What To Do:
Spray the mushrooms on both sides with a bit of olive oil. We use Misto, so there's no extra chemicals, just oil. Douse with balsamic vinegar (2-3 Tbs) on the inside of the cap (the ribbed part). It will soak in as you let it marinate for 10-15 minutes and you can poke holes into the ribbed side if you'd like it to seep in for a bit more flavor. Put them on the hot grill cap side down for 2-4 minutes. Then flip them over and cook another 4-6 minutes or so. We add the gorgonzola when we flip them over, so it has plenty of time to melt. Put the roasted red peppers on the grill for a minute or so, just to make them nice and hot. You can also toast your buns at this point, too. When the mushrooms are soft, remove from grill, along with the peppers and buns.
I added all the other ingredients to my bun and it was absolutely to die for. An estimated 350 calories, too.