Grilled Portabella Mushroom Steak/Burger

paula

11 years ago

My family loves Portabella mushroom steaks and burgers…just not the ones I used to make. Apparently, my general rule-of-thumb of simpler is better when it comes to veggies/fruit/fungi does NOT apply to grilled Portabella mushrooms. Olive oil and salt alone are not the taste sensation that my family wants.

Thus, I did some research and found several different recipes that all had a marinade with a few things in common: an oil, an acid, salt, and herbs. Thus, I put together my version with a flavor profile I thought my family would like and it was a hit…with or without cheese.

Recipe: Grilled Portabella Mushroom Steak Burgers

Ingredients

4 – 6 large Portabella mushroom caps
3/4 c. olive oil
1 tsp. finely diced or grated garlic
1 1/2 Tbsp. balsamic vinegar
2 Tbsp. Worcester sauce
2 tsp. rosemary and thyme or herbes de Provence
salt, to taste
cheese*, optional
burger toppings*, optional

Instructions

Clean mushrooms with a damp paper towel.
Mix olive oil, garlic, balsamic vinegar, Worcester sauce, and herbs in a larger baking dish.
Place mushrooms in baking dish making sure that each is coated with the marinade.
Allow to marinate at room temperature for at least 10 to 15 minutes, turning mushrooms over half-way through.
Place marinated mushrooms on grill.
Add salt to taste.
Cook about 10 – 15 minutes (dependent on size of mushroom) until mushroom is cooked too your preference.
If wanting to add cheese, sliced cheese may be laid on top of cap or divided up and placed around gill side during the last few minutes on the grill. Closing grill will help cheese melt.
Serve as a burger on a bun with toppings or sliced or whole as a steak.

Instructions:

* If serving as a burger.

Burger toppings that go well with mushroom burgers include Swiss cheese, mozzarella cheese, grilled or caramelized onions, tomato, lettuce, etc.

Great to use instead of steak in a steak salad…just slice and put on top of greens.

May marinate for an hour or longer, but I like them better after just 10 to 15 minutes.

Our local giant warehouse store usually has packages of humungous caps for a very reasonable price. I usually grill up the entire pack, use about half for one meal and refrigerate the rest for a later meal.