Grilled Portobello Mushroom Burgers with Swiss
Fire up the grill for these juicy and flavorful Grilled Portobello Mushroom Burgers with Swiss a hearty, meatless option that doesn’t skimp on taste! Tender, smoky portobello caps are perfectly grilled and topped with melty Swiss cheese, creating a rich and satisfying bite.
Ingredients
- For the Mushrooms and Marinade:
- 4 large portobello mushroom caps, cleaned and stems removed
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp dried thyme or Italian herbs
- Salt and black pepper, to taste
- For the Burgers:
- 4 slices Swiss cheese
- 4 burger buns (whole wheat or brioche recommended)
- 1 cup lettuce leaves
- 1 medium tomato, sliced
- ½ red onion, thinly sliced
- Optional: avocado slices, pickles, or sautéed mushrooms
- Condiments: mustard, mayonnaise, or ketchup
Instructions
- Step 1: Marinate the Mushrooms: In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, thyme, salt, and pepper. Place portobello mushroom caps in a shallow dish or large resealable bag. Pour marinade over mushrooms, ensuring they are well-coated. Marinate for at least 10 minutes (up to 1 hour for deeper flavor).
- Step 2: Grill the Mushrooms: Preheat grill to medium-high heat. Grill mushrooms, gill side down, for 5-7 minutes. Flip mushrooms and continue grilling for another 5-7 minutes until tender and juicy. Place a slice of Swiss cheese on each mushroom in the last 2 minutes of grilling to melt.
- Step 3: Prepare the Buns and Toppings: Toast burger buns lightly on the grill or in a skillet. Arrange lettuce, tomato slices, and onion on the bottom half of each bun.
- Step 4: Assemble the Burgers: Place the grilled portobello mushrooms with melted Swiss on top of the prepared buns. Add optional toppings like avocado, pickles, or sautéed mushrooms. Spread condiments of choice on the top bun and close the burger.