Grilled Portobello Mushroom Burger
Summer BBQ
Episode 3 (our Summer BBQ show) has Chef Jeff Woolley, Executive Chef, Plymouth State University Dining creating a "Grilled Portobello Mushroom Burger” complete with marinade and roasted peppers.
Ingredients
Grilled Portobello Mushroom Burger Marinade
¼ cup Olive oil
¼ cup Balsamic vinegar
2 cloves Garlic
1 Tblsp Mustard
Salt and Pepper
Other ingredients
4ea Portobello Mushrooms
4ea Burger Buns
1ea Roasted Red Pepper
Lettuce
Tomato
Method
For the marinade. Chop the garlic and combine with the other ingredients. Clean the Mushroom
Caps and brush with the marinade. Allow the marinade to soak in for 3-5 minutes.
Place the mushrooms on the grill and cook until they are tender turning every 3-4 minutes.
While they are cooking prepare the Aioli. Chop the garlic and the rosemary. Combine all the ingredients.
For assembly, toast the buns on the grill. Spread each bun with some of the aioli. Top the buns with the mushroom, roasted red pepper, lettuce and tomato. Enjoy!
Rosemary Aioli
1 cup Vegan mayo (or mayonnaise)
3 cloves Garlic
1 Tblsp Fresh Rosemary
¼ tsp Cumin
Salt and Pepper