Portobello mushrooms and balsamic vinegar go together like peas and carrots. A short stint in a marinade, and you’ve got a meatless burger capable of satisfying an ardent carnivore.
- 4 portobello mushroom caps
- 1/4 cup balsamic vinegar
- 1 avocado, halved, pitted and sliced
- 2 tablespoons olive oil
- salt and pepper to taste
- 4 slices of pepperjack cheese
- 4 buns
- Chipolte mayo (recipe below)
In a shallow dish, place the mushroom caps smooth side up. In a bowl, whisk together vinegar, oregano, garlic, oil, basil, salt, and pepper. Pour over the mushrooms. Let marinate on the counter at room temperature for 20 minutes, turning the caps over at least once.
Preheat grill on medium-high heat. Before placing the mushrooms on the grill, brush the grill top lightly with oil. Reserve the remaining marinade for basting.
Grill for 5 to 8 minutes per side, or til tender. Brush with remaining marinade occasionally. Top with cheese during the last minute of grilling.
Serve burger topped with chipolte mayo and avocado.
- 1/2 cup mayonnaise (real or veganese)
- 2 chipolte chilies in adobo sauce
- 1 tablespoon adobo sauce
- 1 clove garlic
- 1 tsp lime juice
Combine ingredients in a food processor and pulse until well blended.
Estimated Nutritional information (based on inclusion of 1tbsp chipolte mayo) per serving: 399 calories, 35g carbohydrates, 24g fat, 12g protein, 478mg sodium, 6g sugar