Grilled Portobello Mushroom


(0 votes) 0 0

This vegetarian "burger" is more healthful than the regular hamburger. The mushrooms also are excellent when smoked with hickory chips.

Shared by


  • 4 large Portobello mushroom caps (5 inches in diameter)
  • 4 whole-wheat buns, toasted
  • 1/3 C. balsamic vinegar
  • 1/2 C. water
  • 1 Tbs. sugar or sugar substitute
  • 1 clove garlic
  • 1/4 tsp. cayenne pepper, optional
  • 2 Tbs. olive oil

Our Readers Also Loved


Clean mushrooms with a damp towel and remove stems. Lay gill side up in a shallow glass baking dish. Combine ingredients for marinade and spoon over the mushrooms. Cover and marinate in the refrigerator for at least 1 hour; turn mushrooms once. Start the grill. The grill is ready when the coals/flame reach a medium heat. (You should be able to keep your hand 5 inches above heat for about 3 seconds). Spray a vegetable cooking grate with non-stick spray.

Place mushrooms "gill" side up on grate. Grill for about 5 minutes on each side or until tender. Baste with marinade to keep from drying out. Serve on toasted bun with lettuce, tomato and any other condiments you would like.

Yield: 4 servings

Around The Web