Dinner
The Best Grilled Portobello Mushroom Burger
Juicy grilled portobello caps soak up a savory balsamic rosemary marinade and finish with melted Swiss, then nestle into toasted buns layered with sweet grilled onions, ripe tomato, creamy avocado, and fresh spinach for a hearty, satisfying bite.
- Total
- 29 min
- Prep
- 15 min
- Cook
- 14 min
- Serves
- 4
Nutrition per Serving
- Calories
- 295
- Protein
- 21g
- Carbs
- 31g
- Fat
- 13g
- Fiber
- 11g
- Sugar
- 6g
- Sodium
- 594mg
Ingredients
- 4 portobello mushroom caps
- 2 tbsp balsamic vinegar
- 1 tbsp low sodium soy sauce
- 1 tbsp olive oil
- 1 tbsp chopped rosemary
- 1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
- 4 thick slices red onion
- 4 oz reduced fat Swiss (sliced thin )
- 4 thin slices tomato
- 1/2 avocado (sliced thin)
- baby spinach
- 4 whole wheat low calorie buns (I used Martin)
Instructions
- In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
- Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
- Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
- Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
- Top the mushrooms with cheese during the last minute of cooking.
- While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
- To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.