Grilled Portobello Burgers

From Cook's Country | June/July 2014

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… read more

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.

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Serves 4

Our favorite feta cheese is Mt. Vikos Traditional Feta from Greece. If the mushrooms absorb all the marinade, simply brush the onions with olive oil before grilling them in step 4.

Ingredients

Detail sfs grilledportobelloburger 26
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