Portabello Mushroom Caprese Burger Recipe
This Portabello Mushroom Caprese Burger is a great burger option for meat eaters if you are doing a vegetarian cookout and an all-time favorite vegetarian option.
Marinating the portabello with balsamic vinegar before grilling adds lots of flavor. The of Caprese toppings of fresh mozzarella, tomato, and basil make this a satisfying vegetarian burger option.
One of my all-time favorites.
Caprese Portobello Mushroom Burger
- 1/3 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1 T fresh garlic - finely minced
- 1 T fresh basil - finely chopped
- 12 slices Roma tomatoes
- 12 leaves fresh basil
- salt and pepper
- 1/2 cup pesto sauce
- 6 portobello mushroom - stem removed
- 6 Italian rolls
- 6 leaves romaine lettuce
- 6 oz part skim mozzarella cheese - sliced thinly
- Preheat grill to 400.
- Mix EVOO, balsamic, minced garlic, and chopped basil.
- Brush oil and vinegar mixture over portobello, season with salt and pepper to taste.
- Let sit 10 minutes.
- Spray or oil grill grates.
- Cook portobellos over direct heat directly on the grates for about 2 to 3 minutes per side, until cooked through and tender but still firm and meaty.
- Slice roll and heat on the grill
- Spread pesto sauce on the bottom of each roll
- Place portobello on the bottom of the roll.
- Top portobello with 2 slices of fresh mozzarella, then 2 slices of Roma tomatoes and 2 basil leaves.
- Add the top of the bun and serve hot.
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