Smoky Portobello Mushroom Burgers

🕒 Prep: 15 min
🔥 Cook: 9 min
🍽 Serves: 4
★★★★★
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Smoky Portobello Mushroom Burgers are a delightful twist on the classic burger, perfect for vegetarians and meat-lovers alike. This recipe brings together the earthy flavor of portobello mushrooms with a smoky, savory marinade, making for a juicy, satisfying meal.

Ingredients for Smoky Portobello Mushroom Burgers

Portobello mushrooms are the star here, providing a meaty texture and rich flavor that soaks up the marinade beautifully. The balsamic vinegar adds a tangy depth, while olive oil ensures the mushrooms grill up juicy. A splash of soy sauce enhances the umami notes. Smoked paprika is key for that irresistible smoky taste, and minced garlic adds aromatic warmth. Finally, smoked provolone cheese melts over the top, adding a creamy, smoky finish.

Tips & Tricks

  • Marinate the mushrooms for up to 2 hours for an even deeper flavor.
  • Use a grill pan if cooking indoors to get those lovely grill marks.
  • Feel free to add more smoked paprika if you love a stronger smoky taste.

Serving Suggestions

These burgers pair wonderfully with a fresh side salad or sweet potato fries. For a full meal, consider serving with a tangy coleslaw or grilled corn on the cob. A cold, crisp lager or iced tea complements the smoky flavors beautifully.

Frequently Asked Questions

Can I use a different type of cheese?
Absolutely! Any cheese that melts well, like cheddar or gouda, would work.
How do I store leftovers?
Store the cooked mushrooms in an airtight container in the fridge for up to 3 days. Reheat on the grill or in a skillet.
Can I make this recipe vegan?
Yes, just skip the cheese or use a vegan cheese alternative.

Smoky Portobello Mushroom Burgers Recipe Walkthrough

Start by mixing the marinade. In a small bowl, whisk together the balsamic vinegar, olive oil, soy sauce, smoked paprika, and minced garlic. This combination will infuse the mushrooms with flavor.

Place the mushrooms in a resealable plastic bag or a shallow dish. Pour the marinade over them, making sure they’re coated well. Seal the bag or cover the dish and put it in the fridge for at least 30 minutes to let those flavors soak in.

As the mushrooms are marinating, preheat your grill to medium-high heat. You want it nice and hot to give the mushrooms a good sear.

Once marinated, remove the mushrooms and season them with salt and pepper. Place them on the grill, gill side down, and cook for about 5 minutes. This allows the heat to penetrate the mushroom caps.

Flip the mushrooms and lay a slice of smoked provolone cheese on each. Grill for another 3-4 minutes until the cheese is melted and the mushrooms are tender.

Take a moment to toast the hamburger buns on the grill for about a minute. The slight crunch adds a great texture contrast.

Assemble your burger with a lettuce leaf on the bottom bun, followed by the grilled mushroom and a slice of tomato. Top it off with the other half of the bun and you’re ready to enjoy!

Why You'll Love This Recipe

  • Rich, smoky flavor without the meat.
  • Quick marinade; big impact.
  • Simple ingredients, gourmet results.
  • Perfect for grilling season.
  • Easy to customize with toppings.

Ingredients

4 large portobello mushrooms, stems removed
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon smoked paprika
2 cloves garlic, minced
4 slices smoked provolone cheese
4 hamburger buns
4 lettuce leaves
1 large tomato, sliced
Salt and pepper to taste

Step-by-step Instructions

1. In a small bowl, whisk together balsamic vinegar, olive oil, soy sauce, smoked paprika, and minced garlic.
2. Place the portobello mushrooms in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to infuse.
3. Preheat the grill to medium-high heat.
4. Remove the mushrooms from the marinade and season with salt and pepper.
5. Place the mushrooms on the grill, gill side down, and cook for 5 minutes.
6. Flip the mushrooms and top each with a slice of smoked provolone cheese. Grill for an additional 3-4 minutes, until the cheese is melted and the mushrooms are tender.
7. Toast the hamburger buns on the grill for about 1 minute.
8. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by the grilled mushroom, a slice of tomato, and the top bun.

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