Balsamic Portobello Mushroom Burger
Balsamic-marinated portobello caps stand in for both patty and bun, layered with roasted red pepper, fresh mozzarella, and arugula.
- Prep
- 15min
- Cook
- 12min
- Total
- 57min
- Serves
- 4
- Calories
- 160per serving, est.
By Time for Burgers, updated
There's no bread here: one grilled portobello cap is the base and a second one is the lid, so each serving uses two caps. Scrape out the dark gills before marinating. They hold water and would stain the marinade, and the mozzarella, a muddy gray.
Thirty minutes in balsamic vinegar, olive oil, garlic and Italian herbs is enough; the caps soak it up fast and turn soggy if left much longer. Grill them until tender with clear marks, melt fresh mozzarella on four of them, then stack with roasted red pepper, arugula and a thin line of balsamic glaze. A knife and fork help.
Balsamic Portobello Mushroom Burger
Prep 15 min, cook 12 min, total 57 min. About 160 calories per serving.
timeforburgers.com/recipes/balsamic-portobello-mushroom-cap-burger
Serves 4.
Ingredients
Instructions
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In a shallow dish, whisk together ¼ cup balsamic vinegar, 2 tbsp olive oil, 3 cloves minced garlic, 1 tsp Italian herbs, salt, and pepper.
Add portobello caps to the marinade, turning to coat both sides. Let marinate for 30 minutes.
Heat a grill or grill pan over medium-high heat. Grill mushroom caps for 4-5 minutes per side until tender and grill marks appear.
During the last 2 minutes of cooking, place 3½ oz mozzarella slices on 4 of the mushroom caps (these will be your "bottoms") and let cheese melt slightly.
To assemble: Use one mushroom cap as the base, top with melted mozzarella, add roasted red pepper slices and fresh arugula, drizzle with 2 tbsp balsamic glaze.
Crown with a second grilled mushroom cap and serve immediately, using a fork and knife if needed.
Tips
- Blot the caps with a paper towel before grilling. Excess marinade drips, flares up and keeps grill marks from forming.
- Press each cap gently with a spatula after flipping to push out water. The texture firms up and the stack slides around less.
- Fresh mozzarella releases liquid as it warms. Slice it about 1/4 inch (6 mm) thick and blot the slices before they go on.
- Lightly score the rounded tops in a crosshatch. The marinade gets in faster and the caps sit flatter.
Substitutions
- A toasted ciabatta or brioche bun instead of the top cap: use one cap per person and eat it like a regular burger.
- Vegan: leave out the mozzarella or use a plant-based slice; the rest of the recipe has no animal products.
- Provolone instead of fresh mozzarella: it melts flatter and releases no water, so the stack stays drier.
Make ahead & storage
Mix the marinade up to a day ahead. Grilled caps keep 3 to 4 days in the fridge; reheat them in a hot skillet to 165°F (74°C) and add the arugula and glaze afterward, since both wilt and soak in.
