Marinated Portobello Mushroom Burger
This marinated portobello mushroom burger is a weeknight-friendly meal that cooks on an indoor grill pan in just 15 minutes. The zingy marinade, which includes balsamic vinegar and smoked paprika, pairs especially well with Swiss cheese, whose subtle nuttiness complements the umami-rich mushrooms.
Ingredients
- 2 portobello mushroom caps cleaned, with stems removed
- 2 tablespoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon extra virgin olive oil
- ½ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- ½ teaspoon kosher salt divided (⅛ teaspoon X 4 sides)
- 4 slices Swiss cheese baby variety
- Handful arugula
- 2 hamburger buns or sandwich thins
- 2-4 tomato slices
- 4-6 red onion slices
Instructions
- Place the mushroom caps in a storage bag along with the balsamic vinegar, Worcestershire sauce, extra virgin olive oil, garlic powder, and smoked paprika. Seal the bag and gently shake and massage it to evenly distribute the marinade.
- Let the mushroom caps sit for 20-30 minutes, turning the bag over at least once to ensure even coating.
- Place a grill pan over medium-low to medium heat. Once hot, remove the caps from the bag, shake off any excess marinade, and place them on the grill pan.
- Cook each side for 5 minutes, flipping again and cooking for about 2-3 minutes per side until they develop nice grill marks and flatten a bit. Wait until they're just about done before sprinkling each side with some kosher salt and pepper; use ⅛ teaspoon salt per side.
- Top each mushroom cap with 2 slices of baby Swiss cheese. Place a lid over them, and cook until the cheese melts, about 2 minutes.
- Place a small handful of arugula on the bottom of each bun. Place a mushroom cap on top of the bed of arugula. Top each cap with 1-2 tomato slices and 2-3 sliced red onion (both depending on thickness and preference). Enjoy!
Notes
General Notes:
- If you must run the mushrooms under water, dry them thoroughly before marinating.
- Don't marinate the mushrooms for any longer than 30 minutes.
- Place a lid on the grill pan only when melting the cheese. You want to cook the mushrooms uncovered to release their moisture.
- Turn the heat high enough so the mushrooms sizzle nicely.
- Make sure to salt the mushrooms only at the end of their cooking time. This will prevent them from releasing water too early and turning soggy.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 51g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 957mg | Potassium: 845mg | Fiber: 6g | Sugar: 18g | Vitamin A: 578IU | Vitamin C: 21mg | Calcium: 432mg | Iron: 3mg
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