The Best Grilled Portobello Mushroom Burgers
Servings: 0
Ingredients
- 4 portobello mushroom caps
- 2 tablespoons balsamic vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoons olive oil
- 1 tablespoon chopped rosemary
- 1-1/2 teaspoon steak seasoning like Montreal Steak Grill Mates
- 4 thick slices red onion
- 4 ounces reduced fat Swiss sliced thin (Alpine lace)
- 4 thin slices tomato
- 1/2 avocado sliced thin
- baby spinach
- 4 whole wheat low calorie buns I used Martin
Instructions
- In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
- Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
- Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
- Top the mushrooms with cheese during the last minute of cooking.
- While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
- To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.
Notes
Recipe By: Skinnytaste.com
Serving Size: 4
Serving Size: 4
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