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Grilled Portobello Burgers: Easy, Tasty, Healthy

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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.

Portobello mushrooms by Eve Fox, Garden of Eating blog, copyright 2012

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.

Rosemary, oregano and garlic by Eve Fox, Garden of Eating blog, copyright 2012

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.

Portobello mushrooms marinating by Eve Fox, Garden of Eating blog, copyright 2012

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.

Grilling portobello mushrooms by Eve Fox, Garden of Eating blog, copyright 2012

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.

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


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3:03PM PDT on Sep 16, 2015

GREAT recipes. The burger sounds yummy.

9:21PM PST on Jan 17, 2014

so hungry...havent had dinner, too bad I used my last two portobello mushroom in my chicken stew

2:29AM PDT on May 26, 2013

That's a really good marinade recipe. Thank you.

7:09PM PDT on May 25, 2013

thanks, don't grille much, but next time I might give it a try.

5:09PM PDT on May 25, 2013

I'll will give it a whirl.........Grilled Portobello Mushrooms, yummy!

12:50PM PDT on May 25, 2013

Portobello burgers are Delcious. Try one and Enjoy.

12:49PM PDT on May 25, 2013

Portobello burgers are Delcious. Try one and Enjoy.

6:50AM PST on Jan 22, 2013

Thank you Eva, for Sharing this!

1:50PM PDT on Sep 8, 2012

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

5:22AM PDT on Sep 7, 2012

that looks beautiful.

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