I often get asked if I am a vegetarian. Especially when I grill up some portabella mushrooms for lunch.
But, I’m not.
I just like plants.
And, fungi. Especially topped with cheese.
Even if you’re not a vegetarian, grilling up a couple of these mushrooms to eat as a burger or to top a burger is a fantastic idea.
Portabella Mushroom Burgers
- 4-5 Portabella Mushroom Caps
- Olive oil
- Garlic salt
- Mozzarella Cheese (or any other kind, really)
- Whole Wheat Hamburger Buns
- Burgers (if desired)
- Tomatoes, lettuce & other toppings
Begin by washing the mushroom caps. If desired, you can scrape the gills out. Some people find that the gills give the Portabellas a very strong taste, so to make the flavor milder, feel free to scrape them out. Pat dry to remove excess water.
Brush or spray with olive oil and season with garlic salt. I’ve also used a Montreal Steak or Chicken seasoning (from McCormick’s) and loved that.
Place on a grill heated to medium-high. Start with the cap side down, and grill for approximately 5 minutes. Then, flip. Grill gill side down for an additional 5-7 minutes. Flip again, and grill for 2-3 more minutes. Mushrooms should be tender and excess liquid evaporated.
With the cap side up, add the cheese. Turn off the grill and allow the cheese to melt.
Serve mushroom burgers on a bun with tomatoes and lettuce, or, place them on top of a grilled turkey or beef burger.