Grilled Marinated Portobello Mushroom Burgers

There's nothing I love more than a good Portobello mushroom burger. If you've never had one - you're missing out! Portobello mushrooms have a rich flavour and meaty texture making them the perfect substitute for ground meat in your burger recipes.

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Are you asking yourself why? Why would you want to substitute mushrooms for meat? A few reasons actually:

1. By simply swapping out meat for a Portobello mushroom you're helping to keep inches off your waistline. Portobello mushrooms are a great way to reduce all of the calories and fat you would consume from a traditional burger. Tasty and guilt-free! WOOP!

2. By reducing your meat intake (even just once a week) you are participating in a healthy and sustainable way of eating. It's all about reducing greenhouse gas emissions and doing your part to slow down global warming. Read more here!

3. Portobello mushrooms are a rich source of fibre which helps move things along. Proper elimination is vital to our overall health. If you're not going at least once a day, we NEED to talk.

4. They are a rich source of selenium which is important for thyroid health. Selenium helps the body produce thyroid hormones and it also helps reduce inflammation in the body.

So the next time you're thinking of making burgers I highly recommend giving this recipe a try!

Grilled Marinated Portobello Mushroom Burgers

2 large Portobello mushrooms, stems removed and scrape out the insides

2 tbsp balsamic vinegar

2 tbsp olive oil

1 clove of garlic, minced

1/4 tsp sea salt

1/4 tsp black pepper

Pinch of cayenne

1 tsp of the following spices: thyme, tarragon, basil and marjoram

Directions:

  1. Preheat BBQ to medium-high heat or use a Panini press (which is what we used)
  2. Remove stems from mushrooms, wipe clean and scrape out the insides using a spoon.
  3. In a bowl combine balsamic vinegar, olive oil, garlic, sea salt, pepper, cayenne and spices. Toss mushroom caps and coat evenly.
  4. Cover with plastic wrap and marinate for at least 2 hours in the fridge. Baste every 15-30 minutes for maximum flavour.
  5. Place mushroom caps on greased grill or Panini press. Cook until tender - about 10 minutes or so, turning halfway through. Set aside to cool.
  6. Toast buns. My favourite brands are Silver Hills Ancient Grains or Udi's gluten-free.
  7. Optional: Spread vegan mayo or use mashed avocado in place of mayo on the bottom bun. Add to each bottom a grilled Portobello cap, Dijon mustard, sliced avocado, sliced tomatoes, onions (or caramelized onions are nice too!) and a leafy green.
  8. Serve immediately and enjoy!
  9. Some of my fave side dishes: sweet potato fries, homemade potato salad, grilled veggies or cauliflower mash.

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