Ingredients

The following ingredients have 4 Servings
  • 2 portobello caps
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons low-sodium soy sauce
  • 1 Tablespoon olive oil
  • ½ teaspoon liquid smoke
  • 2 drops Worcestershire Sauce
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ⅛ teaspoon Kosher salt
  • non-stick cooking spray
  • 2 slices cheddar cheese or your favorite cheese (optional )
  • 1 teaspoon skinny basil pesto (store made pesto can be used.)
  • lettuce (optional )
  • tomato (optional)
  • sliced onion (optional )
  • 2 onion rolls

Instruction

  • Remove the black gills from the mushroom caps. Discard the gills. Set mushroom caps in a plastic storage bag. Set aside.
  • In a small bowl whisk together balsamic vinegar, low-sodium soy sauce, olive oil, liquid smoke, Worcestershire Sauce, Italian Seasoning, garlic powder, onion powder, ground black pepper, salt.
  • Pour the balsamic marinade into the plastic storage bag with the mushroom caps.
  • Seal the bag and place in fridge for at least 30 minutes to 3 hours to marinate the mushroom caps.
  • Preheat grill pan or grill to medium/high heat to 450°F. Spray grill pan or grates with non-stick cooking spray
  • Remove portobello mushrooms from marinade. Pat dry.
  • Be sure heat is medium, add the marinated mushrooms to the preheated grill pan or grill. Let cook about 5-6 minutes per side, until the mushrooms are tender and cooked through. If adding cheese, place a slice of cheese on each portobello cap with 2 minutes left to grill.
  • Toast onion rolls during last 2 minutes of grilling the mushroom burgers for toasted buns.
  • If serving portobello mushrooms on buns, place grilled portobellos on the bottom bun
  • Top with your favorite sides: lettuce, tomato, grilled onions, basil pesto, or any of your personal favorites.