PORTOBELLO BURGER

Portobello Burger image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried thyme
Pinch of kosher salt
Pinch of freshly ground black pepper
6 portobello mushrooms, cleaned
6 brioche or gluten-free buns, sliced in half
6 slices beefsteak tomato
6 slices red onion
Butter lettuce leaves, for serving
Suggested toppings: mustard, mayonnaise and ketchup

Steps:

Put the olive oil and balsamic vinegar in a pitcher. Add the basil, parsley, thyme, salt and pepper and whisk together. Pour the mixture into a resealable plastic bag. Add the mushrooms, seal the bag and toss around to coat. Grill immediately, or leave the mushrooms in the marinade for up to 2 hours.
When ready to cook, heat a grill or grill pan to medium high. Cook the mushrooms until lightly charred and tender, 4 to 5 minutes per side. Toast the buns cut-side down until golden, a couple of minutes.
Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.