The ULTIMATE Grilled Portobello Burgers!
Did you know that portobello mushrooms were created in a laboratory by combining the porto molecule and the bello molecule!? You didn’t? Well, that would be because it was a lie! You know what isn’t a lie? It’s the amazing flavor combo created in this recipe for grilled portobello burgers!
Whether you’re a vegetarian or simply a burger enthusiast, this grilled portobello recipe is sure to have your taste buds celebrating and craving your next bite!
What you’ll need:
2 large portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
Pinch sea salt
1 small eggplant, cut into ¼- to 1/2 -inch rounds
1 roasted red bell pepper, I used store-bought
¼ small red onion, sliced
¼ cup pesto sauce
Handful baby arugula
2 burger buns of choice, toasted
2 slices havarti cheese
What you’ll need to do:
Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on your desired amount of pesto sauce and serve.