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In recent years, plant-based eating has surged in popularity, transforming the culinary landscape and encouraging many to explore the diverse world of vegetarian and vegan cuisine. This movement is not just a trend; it reflects a growing awareness of health, sustainability, and ethical considerations surrounding food choices. One of the standout stars in this plant-based realm is the Portobello mushroom, a robust and flavorful ingredient that has captured the hearts (and appetites) of many. With its hearty texture and capacity to absorb a variety of flavors, the Portobello mushroom serves as an exceptional meat substitute, making it the perfect candidate for a delicious burger.

Balsamic Grilled Portobello Burgers

Discover the joy of plant-based eating with these Savory Balsamic Grilled Portobello Burgers! This recipe showcases the hearty Portobello mushroom, marinated in a tangy balsamic glaze for a burst of flavor. Perfectly grilled to achieve a smoky taste, these burgers are topped with melty mozzarella and fresh ingredients like avocado and tomatoes. Ideal for any occasion, they offer a delicious and nutritious alternative to traditional burgers. Dive into plant-based delight and impress your friends and family!
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Ingredients
  

4 large Portobello mushroom caps

1/2 cup balsamic vinegar

2 tablespoons extra virgin olive oil

2 teaspoons Dijon mustard

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

4 whole grain or brioche burger buns

4 slices of fresh mozzarella cheese

1 cup fresh arugula or baby spinach

1 ripe avocado, sliced

1 medium tomato, sliced

1/4 cup fresh basil leaves, roughly torn

Instructions
 

Marinate the Mushrooms: In a mixing bowl, thoroughly whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic powder, dried oregano, salt, and pepper until well combined. Place the Portobello caps into a resealable plastic bag or a shallow dish, then pour the marinade over them. Ensure the mushrooms are well coated. Seal the bag or cover the dish and refrigerate to marinate for at least 30 minutes; for optimal flavor, marinate for up to 2 hours.

    Grill the Mushrooms: Preheat your grill to medium-high heat. Remove the marinated Portobello caps from the fridge, allowing any excess marinade to drip off. Carefully place the caps on the grill with the gill side down. Grill for approximately 5-7 minutes, then flip and continue grilling for an additional 5-7 minutes, or until the mushrooms become tender and boast impressive grill marks. In the final minute of cooking, place a slice of mozzarella cheese atop each mushroom cap to allow it to melt beautifully.

      Prepare the Buns: While the mushrooms are grilling, toast the burger buns on the grill until they are golden brown and slightly crisped, enhancing their texture.

        Assemble the Burgers: Begin by spreading a generous layer of fresh arugula or baby spinach over the bottom half of each toasted bun. Proceed by placing the grilled Portobello cap adorned with melted mozzarella directly on top. Layer on the sliced avocado and tomato, then finish with a sprinkle of fresh basil leaves for a burst of flavor.

          Finish and Serve: Close your burgers by topping them with the upper halves of the buns. Serve immediately, showcasing with delightful accompaniments such as crispy sweet potato fries or a refreshing side salad for the perfect meal enhancement.

            Prep Time, Total Time, Servings: 10 min | 45 min | Serves 4