If you love grilled portobello mushrooms you're really going to enjoy this easy veggie burger recipe.
A quick marinade in red wine, balsamic and Dijon gives the portobello a subtle flavor that's enhanced by the roasted red pepper and feta toppings.
Vegetarian burgers are really gaining popularity - if you've never experienced one before this is the perfect recipe to get started with.
The grilled mushrooms in this recipe are very similar to this portobello mushroom burger.
Serves: 2 - 4
Prep time: 5 minutes
Cook time: 10 minutes
Direct Heat: 450F - 475F
For best results let the portabella mushrooms marinate for 1 to 2 hours
What you'll need:
In a glass jar combine the marinade ingredients and mix well.
Gently wash the portobello mushrooms under running water just with your hands (don't use a brush) to move any dirt.
Place the washed mushrooms face down on paper towels and pat them dry gently with a paper towel to remove excess water.
Place the dried portobello in a resealable plastic bag and pour in the marinade.
Seal the bag and distribute the marinade over the mushrooms.
Let them sit face up in the bag 1 - 2 hours for maximum marinade penetration.
Clean and oil the grates of your barbecue and preheat to 450F - 475F.
Once the grill is in this temperature range place the mushrooms face down on the grill and close the lid.
Grill for about 4 minutes.
After about 4 minutes lift the lid and flip each one over.
Place about 1/4 cup of crumbled feta cheese on the face of each mushroom.
Place the roasted red pepper strips over the feta cheese.
Close the lid and cook about another 6 minutes.
Lift the lid and remove each veggie burger from the grill
Place on buns and serve immediately.
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