Marinated & Grilled Portobello Mushrooms ~ Noreen's Kitchen
Portobello Burger with Savory Balsamic Marinade
Serves: 4 | Serving size: 1 burger with whole wheat bun| Calories: 285 | Total Fat: 7 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 566 mg | Carbohydrates: 48 gm | Dietary fiber: 15 gm | Sugars: 19 gm | Protein: 19 gm| SmartPoints: 9
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves or 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- Kosher or sea salt to taste
- Freshly ground black pepper
- 8 (1 to 1-1/2 pound) portobello mushrooms, cleaned and stems removed (see directions)
- 4 whole wheat or whole grain hamburger buns
- 1/2 red onion, cut into slices
- 8 iceberg lettuce leaves
- 1 medium ripe tomato, cut into slices
- Spray the grates of the grill with canola oil cooking spray. Then, preheat to medium temperature.
- Clean portabello mushroom caps by wiping with a damp paper towel.
- Whisk together the oil, vinegar, garlic, herbs, and salt and pepper in a shallow, wide dish. Add the mushrooms, flipping to coat on both sides. Allow to marinate for 30 minutes and up to 8 hours.
- Place portobello mushrooms on the grill. Cover and cook for 3 to 4 minutes. Flip, and cook for an additional 3 to 4 minutes on the other side. Portobellos should be tender.
- STOVETOP METHOD: Heat a griddle to 400 degrees or a non-stick skillet to medium-high heat, cook mushrooms approximately 4 minutes per side or until tender and slightly browned.
- Top each bun with the mushroom, followed by the onion, tomato, lettuce and condiments of choice.
Video: Sauteed Portobello Mushrooms - So Easy and Quick!
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