Grilled Portobello Burgers
There’s just one problem with most portobello mushroom burgers: They have almost no resemblance to a burger.
Why This Recipe Works
For a grilled mushroom burger that will please even the staunchest beef lover, we start with meaty portobello caps. Scraping out the dark gills prevents off-flavors, and crosshatching the tops of the caps tenderizes the often rubbery mushrooms while letting them absorb even more marinade—a flavorful mixture of olive oil, red wine vinegar, and garlic. When they’re charred and cooked through, we fill the caps with a savory mixture of feta, sun-dried tomatoes, and roasted red peppers before stacking them on grilled buns with basil mayo, fresh baby arugula, and sweet grilled onions.