![Kathy Harshbarger](/assets/images/blog/katharsh.jpeg)
Grilled Portobello Burgers
Dig in! This Portobello Burger will be on your regular grilling rotation. Thick, rich, and juicy - YUM!
Thanks to our club members, Jennifer and Jeff for sharing this with all of us! Try their plant-based version and experiment with your own ingredients to fill your cap! Paired with homemade fries and Zinfandel for a delicious meal.
Jennifer shared, "the fries are potatoes tossed in olive oil, seasoned with Rosemary, salt, pepper and baked in the oven. Jeff and I thought the Rossi Zinfandel paired will with the smokiness of the grilled mushroom burger."
Recipe from from America's Test Kitchen
Serves 4
Ingredients
- 4 Portobello mushroom caps (4-5 inch diameter), remove gills
- ½ cup Extra Virgin Olive Oil (EVOO)
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- Salt and pepper
- ½ cup jarred roasted red peppers, pat dry and chopped
- ½ cup oil-packed sun-dried tomatoes, pat dry and chopped
- ½ cup (vegan) mayonnaise
- ¼ cup chopped fresh basil
- 4 (½-inch-thick) sliced red onion
- 4 (Multi-grain or Brioche) buns
- 1 oz. baby arugula
- Feta cheese (optional)
Preparation
Cap Marinade
- Cut 1/16-inch-deep slits on the top side of the mushroom cap, spaced ½ inch apart in a crosshatch pattern
- Combine oil, vinegar, garlic 1 teaspoon salt , ½ teaspoon pepper in 1-gallon ziplock bag
- Add caps, press out air, seal, turn to coat
- Marinade for 30 minutes to 1 hour
The Filling + Layers
- Combine peppers and tomatoes in a bowl, set aside
- Combine may and basil in another bowl, set aside
- Push 1 tootpick into onion horizontally all the way through each slice to keep in tact
- Remove mushroom caps
- Brush onions all over with marinade
Grill Preparation
Charcoal
- Open bottom vent completely & remove grilling grate
- Light large chimey starter still with 6 quarts of briquettes
- When coal tops are partially covered with ash, pour over evenly
- Set cooking grill grate in place, cover and open lid vent competely
- Heat until hot, about 5 minutes
Gas
- Turn all burners to high, cover and heat grill until hot, about 15 minutes
- Turn all burners down to medium-high
Clean and oil the cooking grate
Grill
- Place mushrooms, gill side up, and onions on grill
- Cook covered (gas) until mushrooma have released their liquid and are charred on the top, 4 - 6 minutes
- Flip both and continue to cook covered (gas) until mushroom are charred on bottom side, 3 - 5 minutes more
Layer Assembly + Eat!
- Lightly toast buns (optional)
- Place cap-side down, spoon in layer of tomato and peppers
- Feta adds zing if you would to add to yours ;)
- Grilled onion
- Arugula
- Dress top of bun with herb mayo
Chow dowm with baked fries and your favorite Jeff Cohn Cellars Zinfandel (or Syrah, Red Blend)
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