I was that kid who loved mushrooms. As a child, I remember on Sundays my parents and I used to go out for Chinese food , and I would order the dish that had the most mushrooms - and eating them first.
Fast forward to when I became a vegetarian and my love for mushrooms only grew. Especially for Portobellos.
I was that kid who loved mushrooms. As a child, I remember my parents and I used to go out for Chinese food on Sundays, and I would order the dish that had the most mushrooms – and eating them first.
Fast forward to when I became a vegetarian and my love for mushrooms only grew. Especially for Portobellos. Their size and texture makes them perfect for pretty much everything. They could be sliced with your favourite vegetables and roasted to top quinoa bowls, they make a great addition to ratatouille. You could also bake them with goat cheese, tomato and basil, but during the summer, my favourite way to eat them is in a burger. Marinated with balsamic vinegar, olive oil, tons of garlic and paired with tomatoes, fresh mozzarella.
This is one those dinners that I keep going back to. Adding avocado or switching mozzarella for grilled Halloumi from time to time. Simple and delicious. A meal not only good for a meatless Monday, but for any day of the week.
As today we are celebrating National BBQ Day, make them tonight and have dinner set in no time!
Balsamic – Glazed Portobello Mushroom Burgers
- 4 D’ Italiano brioche buns
- 4 portobello mushrooms
- 3 tbsp olive oil
- 1 garlic clove minced
- 3 tbsp balsamic vinegar
- 6 tbsp pesto
- 3 tomatoes
- 2 packs fresh mozzarella cheese
- Romaine lettuce leaves
- Salt and pepper to taste
Slice tomatoes and mozzarella cheese in slices and set aside. Mix the olive oil, balsamic vinegar, garlic, salt & pepper and marinate the portobello mushroom caps in this marinade for 10 minutes. Chop the lettuce leaves in half and set aside. Grill the portobello mushrooms for 3 minutes per side and on the last minute, grill D’ Italiano brioche buns for a minute, cut side down. Top each side of the with pesto, and add a few slices of tomatoes, fresh mozzarella and lettuce.
This post was made in collaboration with 150 buns of summer however all views, opinions and recipe development are my own,