Portobello Burger Deluxe!
Prep time
Cook time
Total time
I promise this will be the best portobello burger you've had! Or your money back! Think about this, a big meaty portobello marinated in a balsamic/soy mixture, grilled, then topped with caramelized onions, roasted red pepper and goat cheese, on a warm toasty, whole wheat bun. The sauce is simmered to a reduction and drizzled on! I'm certain it's the best one I've ever had!
Author: Ruth Guerri
Recipe type: Burgers
Serves: 2
Ingredients
Marinade/Sauce
- ¼ cup of balsamic vinegar
- ¼ cup of soy sauce
- 1 Tbs of olive oil
- 2 large garlic cloves, smashed and minced
- 1½ tsp of sugar
Onions
- 1 large onion, thinly sliced
- 1 tsp of butter
- 1 tsp of oil
Burgers
- 2 large portobello mushrooms, stems removed
- 1 Tbs of olive oil
- 2 oz of goat cheese
- 2 roasted red peppers, store-bought, drained and patted dry
- 2 whole wheat buns
- fresh spinach leaves, optional
Instructions
- Start by making the marinade/sauce, just mix all ingredients together in a small bowl.
- Place the mushrooms in a ziplock and pour in the marinade, let sit for 30 minutes. then remove the mushrooms, shake off the excess, saving the marinade. Place the marinade in a small saucepan over low heat and simmer for about 10 - 12 minutes or until reduced by half, this is your sauce.
- Add the oil and butter to a heavy skillet over medium/high heat and cook the onion until soft and lightly browned, about 15 minutes, season with a little salt.
- Now add the oil to a stovetop grill pan or cast iron skillet, over medium/high heat, add the portobellos and grill for 5 - 6 minutes, then flip and grill for another 5 -6 minutes, adding the goat cheese for the last 2 minutes, if any juices collect in the mushrooms, shake it out before adding goat cheese.
- Warm your buns in a 350-degree oven for a few minutes, butter them if you like.
- Now to assemble, place the red pepper on the bottom bun, then the onions, then the "burger", drizzle with a little of your sauce, put the lid on and dig in! A few spinach leaves are always welcome or nice soft Bibb lettuce. Enjoy!
