Grilled Portobello Burgers: Easy, Tasty, Healthy

We’re pretty religious about attending our little farmer’s market every Wednesday afternoon — for a family with a toddler who likes to cook and values delicious, locally-grown food, there’s really nothing better. The downside of our regular attendance is that I’ve gotten tired of most of the (very tasty) dinner options available. But I had yet to try Marilyn’s grilled portobello burgers so I bellied up (literally, I’m now two weeks away from my due date) to her station and placed my order. After a bit of a wait, I forked over my money and headed back to our blanket on the grass with my mushroom “burger” in hand.

I was pretty hungry (another by-product of pregnancy) so I tore into it. Mmmmmm… juicy, meaty, flavorful, and hearty. By the end I was a mess (they’re not so easy to eat neatly – probably a bad idea for a first date…) but I sure was happy. The next week I went back and ordered another one. And the following week, I started buying portobello mushrooms to make these for myself at home. I’ve since made them three times and see no reason to stop.

The preparation is extremely simple (basically a requirement for me to even consider a recipe right now as extended standing at sink or stove makes my back ache) and the results are always spot on.

The marinade is up to you but I have been liking using a combination of olive oil, lemon juice, sea salt, black pepper, fresh rosemary, oregano and some balsamic glaze or vinegar for sweetness and depth. If you’re in a rush, you could even (gasp!) use some prepared salad dressing and I’m sure the results would be good.

Let the ‘shrooms soak in all that goodness for a while (a few hours is great). Then fire up your grill and get going. They do take a little longer to grill than a meat-based burger would.

Top with cheese (and let it melt on the grill), sliced fresh tomato and lettuce or whatever seems appealing. Although I topped this batch with goat cheese (and arugula and tomatoes from our garden), I have to admit that I have been even happier with less sophisticated cheeses like cheddar, swiss or provolone – the goat cheese is nice but ends up competing with the mushroom a little too much for my taste.

Next: Get the recipe!

1 of 2

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Fred H.

6:50AM PST on Jan 22, 2013

Thank you Eva, for Sharing this!

January 22
send a green star

Ellen M.

1:50PM PDT on Sep 8, 2012

I love these..and Shitake's are great as well! thanks

September 8
send a green star

Past Member .

5:22AM PDT on Sep 7, 2012

that looks beautiful.

September 7
send a green star

Michael L.

12:32PM PDT on Sep 5, 2012

Love all the awesome and Healthy recipe's here ! Thanks for posting! :)

September 5
send a green star

Beverly M.

1:22AM PDT on Sep 4, 2012

Yummmmmmmmmmmm!

September 4
send a green star

Shirley E.

4:02AM PDT on Sep 3, 2012

I never even heard of Portobello mushroom before but will look out for them now - probably as an accompaniment to a veggie burger though. Mushrooms don't seem like a very substantial protein source to me.

September 3
send a green star

Sam E M.

4:36AM PDT on Aug 30, 2012

Never tried these but they sound mouthwateringly delicious. Just wondering where I can find some of these Portobello mushrooms. Have to look around. Thanks for the recipe, Eve? :)