Name: Grilled Portobello Mushrooms
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 0.25 cup balsamic vinegar (tangy and sweet); 1 tbsp extra virgin olive oil (cold pressed preferred); 1 tbsp low sodium soy sauce (for umami flavor); 1 tbsp fresh rosemary (chopped, or 0.5 tsp dried); 1 tsp garlic powder (adds depth); 0.5 tsp ground black pepper (freshly ground); 0.125 tsp cayenne pepper (optional, for subtle heat); 4 null portobello mushrooms (stems and gills removed, cleaned); 1 tbsp canola oil (for greasing the grill); 4 null burger buns (toasted); 4 slice slices vegan cheese (provolone or gouda style); 1 handful arugula (fresh and peppery); 1 null tomatoes (sliced thick); 1 null avocado (sliced or mashed)

Grilled Portobello Mushrooms

These savory grilled portobello mushrooms are a plant-based powerhouse, marinated in a tangy blend of balsamic, rosemary, and soy for deep umami flavor. Perfect as a satisfying vegan steak or the star of a juicy mushroom burger, they offer a hearty texture and incredible char. Serve with vegan cheese and fresh garden toppings for a vibrant and healthy summer meal.

Instructions

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1

In a shallow baking dish, whisk together balsamic vinegar (0.25 cup), extra virgin olive oil (1 tbsp), low sodium soy sauce (1 tbsp), fresh rosemary (1 tbsp), garlic powder (1 tsp), ground black pepper (0.5 tsp), and cayenne pepper (0.125 tsp).
2

Add the portobello mushrooms (4) to the dish, coating both sides with the marinade. Let marinate for 5 minutes per side, for a total of 10 minutes.
3

Preheat an outdoor grill or large indoor skillet to medium heat (350-400°F). Lightly grease the surface with canola oil (1 tbsp).
4

Remove mushrooms from the marinade, shaking off excess, and place on the grill. Cook for 3-4 minutes per side until caramelized, basting several times with the leftover marinade.
5

Assemble the mushrooms on burger buns (4) topped with slices vegan cheese (4 slice), arugula (1 handful), tomatoes (1), and avocado (1).