Marinated, Grilled Portobello Burgers

Mushroom Burger 1200 x 1200.jpg


For The Marinade:

  • 3 tbsp balsamic vinegar
  • 2 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • 2 cloves minced garlic
  • 1 Tbsp olive oil

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For the Burgers: 

  • 4 Portobello mushroom caps
  • 1-1/2 tsp Fresh Jax Herbes de Provence French Sea Salt (or other Herbes de Provence blend with salt)
  • 4 whole grain buns

For the Toppings:

  • 4 oz shredded plant-based mozzarella, such as Daiya
  • Thinly sliced red onion
  • 1 avocado, sliced thin
  • Fresh romaine

Preparation Instructions

  1. Whisk the marinade ingredients in a wide covered container and place the Portobello mushroom caps in, tossing well to coat; let marinate for one hour or up to overnight. Remove from marinade and season with Herbes de Provence French Sea Salt.
  2. Preheat the grill to medium high and place mushroom caps on grill grates, top side down; cook 7 minutes, flip, top with 1oz shredded mozzarella cheese and cook an additional 8 minutes. Toast whole grain buns on grill for the last minute and place a mushroom cap on the lower half of each bun.
  3. Top burgers with red onion, avocado and fresh romaine and place the top half of the burger bun on top of the burger and fixings. 
Dan Nehring