Meaty but meatless, these balsamic-marinated grilled portobello mushroom burgers topped with a roasted crimson pepper aioli are paired with Reser’s deli salads for a summertime meal even meat eaters will take pleasure in. Serve them as a vegetarian or vegan different at your subsequent yard barbecue, or grill them for a #MeatlessMonday dinner this summer season.
Disclosure: This meatless grilling recipe is sponsored by Reser’s Superb Meals. Additionally, this put up comprises some affiliate hyperlinks. Whenever you click on on and/or make a purchase order from certainly one of these hyperlinks, I could earn a small fee. As an Amazon Affiliate, I earn from qualifying purchases. Thanks on your continued assist!
Why Grill Portobello Mushroom Burgers?
Portobello mushrooms are common plant-based options for grilling, however have you ever puzzled why? Actually, one motive is the portobello’s meaty high quality. Secondly, these massive mushroom caps can measure 5 inches in diameter and have a rounded, flat prime. Mixed, these traits make portobello mushroom caps glorious burger-patty substitutes for vegetarians, vegans, and anybody on the lookout for a simple Meatless Monday meal.
Like Grilling Beef, Infuse Taste With A Marinade
On their very own, portobello mushrooms style a bit woody, however they will rapidly absorb a marinade to tackle one other taste. For this marinade, I used a easy combination of equal elements balsamic vinegar and further virgin olive oil. For the balsamic vinegar, I selected an 18-year aged balsamic from a neighborhood olive oil and vinegar store in Grand Rapids, Michigan. In case you don’t have a gourmand olive oil and vinegar store close to you, you’ll be able to order balsamic vinegar or discover some high-quality balsamic vinegars at your native grocery retailer.
To marinate the portobellos, place them in a big mixing bowl, a zipper-topped plastic bag, or a glass food-storage container. Allow them to soak for 20-30 minutes, sometimes tossing or spooning the marinade over the mushroom caps.
Full Your Meatless Barbecue With Reser’s Deli Salads
It wouldn’t be a summer season cookout with out the edges! To finish your meatless barbecue, pair your portobello mushroom burgers with Reser’s deli salads. Accessible within the deli part at many grocery shops all through america are:
- Reser’s Macaroni Salad — a creamy deli salad of elbow macaroni, crisp celery, contemporary crimson bell pepper, and crunchy candy pickles in a barely tart and candy, mayonnaise-based dressing
- Reser’s Cole Slaw — this basic cabbage-based facet has a candy and zingy dressing
- Reser’s Potato Salad — based mostly on Mildred Reser’s recipe from the 1950s, this basic potato salad options diced Russets, chopped celery and onion, and candy pickles in a mayonnaise dressing
In case you like cole slaw, don’t miss my simple slow-cooker recipe for honey BBQ hen sandwiches topped with Reser’s Stadium Cole Slaw. You’ll additionally discover much more Stadium Cole Slaw dishes created by Michigan meals bloggers.
The place I reside in Kalamazoo, Michigan, I store for Reser’s deli salads at Harding’s Market. In West Michigan, Meijer shops additionally carry quite a lot of Reser’s deli salads, together with the Stadium Cole Slaw. To discover a retailer close to you, go to the Reser’s Superb Meals web site.
Portobello Mushroom Burgers With Roasted Pink Pepper Aioli
For summer season grilling or Meatless Monday dinner, these portobello mushroom burgers are a plant-based different even a meat eater will take pleasure in. Marinated in balsamic vinegar and topped with a roasted crimson pepper aioli, these portobello mushroom burgers are finest served alongside Reser’s potato, macaroni, and cole slaw deli salads.
- First make the aioli by inserting all aioli substances in a high-powered blender or meals processor. Cowl and mix on a low or pulse setting till clean. Pour right into a mason jar or 4-cup glass food-storage container and refrigerate for at the very least 30 minutes.
- Then pour balsamic vinegar and further virgin olive oil right into a bowl and whisk collectively to create the marinade.
- Place mushroom caps in a big bowl, glass food-storage container, or zip-top plastic bag. Pour the marinade over the mushrooms and soak for 20-30 minutes at room temperature. Sometimes, gently toss or spoon the marinade over the mushrooms.
- Warmth an outside grill to medium warmth and brush with olive oil or spray with a cooking spray to stop the mushroom from sticking.
- Place mushrooms on the grill and reserve leftover marinade for basting. Grill both sides till tender, for about 5 -6 minutes, whereas ceaselessly brushing marinade on prime.
- If desired, add cheese simply earlier than the mushrooms are completed cooking. Depart on the grill because it melts.
- Heat buns for 10 seconds on excessive in microwave or on the grill till toasted.
- Place portobello mushroom burger on backside bun and prime with spinach, tomato slice, and drizzle of roasted crimson pepper aioli.
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