Italian Inspired Portobello Burgers

why did the mushroom get invited to the party?
'cuz he's a fungi!

Okay, I know that was bad, but I remember that joke from when I was a kid. Anyway, I've mentioned in one of my past posts that I'm a vegetarian (I do eat seafood and some chicken). So, I eat a lot of portobello burgers in the summer. One way I jazz them up is by marinating them. They are like little sponges and will soak it up!

Balsamic vinegar is the perfect base to build a marinade for portobello burgers. It's fruity and a little sweet. It balances nicely with the earthiness of the mushroom. Also, balsamic is innately Italian, so what's better than adding more complementary flavors, such as roasted red pepper, basil, and smoked mozzarella cheese? Nothing! If you have a vegetarian coming to your next cookout offer to make them one of these burgers. I'm sure they will appreciate your thoughtfulness. Here's how to make them...

Ingredients - Makes 4 Burgers
3 T Balsamic Vinegar
2 T Brown Sugar
1 T Dried Italian Seasoning
1 tsp. Kosher Salt
1/2 tsp. Black Pepper
1/2 tsp. Red Pepper Flakes
1/2 C Extra Virgin Olive Oil
4 Portobello Mushroom Caps, stems removed
4 Slices Smoked Mozzarella Cheese
1/2 C Mayo
4 Whole Wheat Buns
4 Slices Red Onion
4 Slices Roasted Red Pepper
1 Large Tomato, sliced
12 Fresh Basil Leaves

Directions

Begin by making the marinade: In a baking dish large enough for the mushrooms, combine the balsamic, sugar, Italian seasoning, salt, and peppers. Slowly whisk in the olive oil. Place the mushrooms into the marinade, coating both sides really well. Cover and marinate (at room temperature) for up to 2 hours.

Grill the mushrooms: Preheat a grill to med-high heat. Remove the mushrooms from the marinade, allowing the excess to drip off. Do not discard the marinade. Place the mushrooms on the grill and cook for 3-4 minutes per side. Place the cheese on each portobello (suggest gill side) and cook 2 more minutes. Remove and rest.

As the mushrooms cook, make the mayo: Combine 2 T of the marinade and the mayo in a small bowl. Mix well and set aside. Also prepare the toppings.


Finally, build the burger: On the bottom bun, spread 1-2 T of the mayo. Top with the portobello, a slice of red onion, a slice of roasted red pepper, a slice or two of tomato, and 3 basil leaves. Make the other burgers and serve immediately with your favorite summer salad. Enjoy!