Have you had your first summer cookout yet this year? The weather here at the Jersey Shore has been stellar and we’ve been spending most of our time outdoors over the past couple weeks. Dinners have been on the cooked on the grill and eaten on the back porch.
I love the flavors and fresh foods of summer. I used to love eating grilled hamburgers a couple years ago, but I’ve found a “burger” I can love just as much that’s healthier and, of course, meatless. Best of all, Portobello Burgers are even easier to make than beef burgers! It’s as simple as throwing some portobello caps in a marinade for an hour or so, and then grilling. With this simple, 4 ingredient marinade you can turn an ordinary mushroom cap into a tasty, meaty burger that you can feel good about eating.
- ¼ cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 portobello mushroom caps
- Mix vinegar, soy sauce, garlic powder and onion powder in a small bowl, then transfer to a ziploc bag.
- Add mushroom caps to bag and refrigerate for at least one to three hours - the longer they marinate the more tangy they will be from the vinegar.
- Grill portobello caps for 2 to 3 minutes on each side, or cook in a frying pan with leftover marinade until liquid is reduced.
Of course every burger tastes better with a big old slice of fresh Jersey tomato and some sweet Jersey corn. I like to eat my portobello burgers with a summer salad or some Chili Lime Corn on the Cob. Sometimes I use a hamburger bun, sometimes I just use a fork.
However you like your burgers, you are going to love these Portobello Burgers as a fabulous meatless alternative to hamburgers. It’s a great idea to have a couple marinating before your next barbecue to make it a vegan-friendly event.
Have you ever tried grilling a Portobello Burger? How do you like yours?