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Lilly’s Table

 
 
Garlic Scape Tahini Dressing
Marinated Artichoke Kale Salad
© Lillys-Table.com Photo of Grilled Portobello Burgers
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Grilled Portobello Burgers

from Portabello Burgers with Artichoke Kale Slaw & Garlic Scape Tahini, the Week of May 27, 2012.
View the previous or next recipe for this meal.

There is something about portobellos that feels as if they were made to be grilled. On a grill pan on your stove or in the fresh air outside the char marks and soft centers are worth it. Top with your favorite burger toppings… mayo, mustard, ketchup, lettuce, avocado, sprouts, etc.

Ingredients

  • ¾ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 clove garlic, finely minced
  • 2 wholes portabello, rinse and wipe dry
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 whole wheat buns, or gluten-free bread
  • 1 cup arugula, or spinach, washed & dried

Serving Size: 2 People

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Preparation Instructions

Whisk together the balsamic, olive oil, and garlic. Scrape out the gills inside the mushroom and pierce gently a few times with a toothpick or knife. Place in the marinade for at least 15 minutes, up to overnight, turning periodically until you are ready to grill.

Heat your grill or grill-pan on medium-high heat. Once it is hot, place the portobellos on the grill. Season with a pinch of salt & pepper. Sear for about 6-8 minutes until there are char marks and the mushroom easily loosens from the grill.

Flip over. Season this side. Reduce the heat to medium or place on a cooler spot on your grill. Cover the grill and sear for another 6-8 minutes.

Remove from the grill and splash with the marinade*. Serve immediately.

Serve on a whole-wheat bun with a pile of baby spinach or arugula.

Are you sad about using soooo much balsamic & olive oil? Unlike meat marinades this one could be used again if you are feeling frugal. You may want to add a pinch of salt & pepper or a drizzle of honey or more olive oil, then dress on your favorite salad and enjoy.