Q1: What is the absolute best way to clean fresh mushrooms without making them soggy?

The secret is to never soak them in water ! Mushrooms are like little sponges and will absorb a lot of liquid, which will prevent them from browning and searing nicely. The absolute best and most professional method is to use a slightly damp paper towel or a soft mushroom brush to gently wipe away any dirt from the surface of the mushrooms.

Q2: Should I remove the black gills from the bottom of my portobello mushrooms?

This is a matter of personal preference! The dark gills are completely edible and have a very deep, rich, and earthy flavor. Some people prefer to gently scrape them out with a spoon before cooking because they can release a lot of dark color into your dish. For a grilled burger, leaving them in is fantastic for extra flavor!

Q3: How do I keep my mushroom burger from making my bun soggy?

There are two main secrets! First, be sure to toast your buns well on the grill or in a skillet. This creates a fantastic, crisp barrier. Second, you can place a large, whole leaf of lettuce on the bottom bun before you add your hot, juicy mushroom. The lettuce will act as a delicious and fresh barrier that will help to protect the bun.

Q4: Can I make these portobello burgers ahead of time?

Yes! The grilled mushroom caps are fantastic for meal prep. You can grill them completely, let them cool, and store them in an airtight container in the refrigerator for up to 4 days. You can then gently reheat them in a skillet, in the oven, or in the microwave before you assemble your burgers.

Q5: Can I cook these in a skillet on the stovetop instead of on a grill?

Yes, absolutely! A large skillet (especially a cast-iron grill pan ) is a fantastic way to cook these mushroom burgers. Simply heat a little bit of oil in the skillet over a medium-high heat. Cook the marinated mushrooms for about 5-7 minutes per side, until they are tender and have a beautiful, deep golden-brown sear.

Grilled Portobello Mushroom Burger (Easy Recipe!)

The Best Grilled Portobello Mushroom Burger (Easy Recipe!)

A simple and delicious recipe for a vegan grilled portobello mushroom burger. In this healthy dish, large portobello mushroom caps are used as a satisfying, meaty ‘patty.’ The mushrooms are marinated in a simple mixture of olive oil, balsamic vinegar, and tamari, then grilled on a grill or grill pan until they are tender and juicy. The grilled mushroom caps are served on hamburger buns with a variety of classic burger toppings.

Author: Grace

Ingredients

4 large portobello mushrooms, stems removed
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Tamari, for drizzling
Sea salt and freshly ground black pepper
For Serving:
4 hamburger buns, warmed or toasted
Lettuce
Sliced tomato
Sliced red onion
Pickles
Ketchup, mayonnaise, and/or mustard
Pesto, Guacamole, or Chipotle Sauce

Instructions

Clean the mushroom caps by wiping them with a damp cloth or paper towel.
Place the mushrooms in a rimmed plate or shallow dish. Drizzle them with olive oil, balsamic vinegar, and tamari. Sprinkle with salt and several grinds of pepper.
Use your hands to rub the seasonings into the mushrooms, coating them on both sides.
Heat a grill or grill pan to medium heat.
Place the mushrooms, gill-side up, onto the grill. Cook for 5 to 7 minutes on the first side.
Flip the mushrooms and cook for another 5 to 7 minutes on the second side, or until the mushrooms are tender.
Serve the grilled mushroom burgers on the hamburger buns with your desired fixings.

Notes

This is a quick and easy vegetarian and vegan alternative to a traditional beef burger.
Wiping the mushrooms clean with a damp towel is the preferred method, as washing them under water can make them waterlogged.
This recipe is highly customizable; feel free to add your favorite burger toppings like cheese, avocado, or special sauces.

Find it online: https://www.eatswithsoul.com/portobello-mushroom-burger/