Portobello Mushroom Burgers

Use a grill rack or secure onions with wooden toothpicks to keep them from separating during grilling.

Quick look

  • prep 10 min    cook 10 min
  • serves 4


  • 1/4 cup plus 3 tablespoons olive oil, divided
  • 6 tablespoons balsamic vinegar, divided
  • 4 slices onion (1/4 inch thick)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried basil
  • 4 portobello mushroom caps
  • 1 tablespoon honey
  • 4 onion rolls, split
  • 4 lettuce leaves
  • 4 slices tomato
  • 4 ounces fresh mozzarella cheese, cut into 1/4-inch slices

    How to make it  20 minutes

  • 1

    In a resealable plastic bag, combine 1/4 cup oil and 2 tablespoons vinegar; add onion slices. Seal bag and turn to coat; marinate for 30 minutes. Meanwhile, in a small bowl, combine the garlic, basil and remaining oil. Brush over both sides of mushroom caps; set aside.

  • 2

    In a small saucepan, bring honey and remaining vinegar to a boil; cook for 5 minutes or until thickened. Set aside.

  • 3

    Drain and discard marinade from onions.

  • 4

    Coat grill rack with nonstick cooking spray before starting the grill. Grill onions and mushrooms over medium heat for 10-12 minutes or until tender, turning frequently.

  • 5

    Serve on rolls with lettuce, tomato and mozzarella. Drizzle with reserved balsamic-honey sauce.

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