Recipe courtesy of Marilu Henner
Episode: Marilu's Day
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Portobello Burger
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • Pinch of kosher salt
  • Pinch of freshly ground black pepper
  • 6 portobello mushrooms, cleaned
  • 6 brioche or gluten-free buns, sliced in half
  • 6 slices beefsteak tomato
  • 6 slices red onion
  • Butter lettuce leaves, for serving
  • Suggested toppings: mustard, mayonnaise and ketchup

Directions

Put the olive oil and balsamic vinegar in a pitcher. Add the basil, parsley, thyme, salt and pepper and whisk together. Pour the mixture into a resealable plastic bag. Add the mushrooms, seal the bag and toss around to coat. Grill immediately, or leave the mushrooms in the marinade for up to 2 hours.

When ready to cook, heat a grill or grill pan to medium high. Cook the mushrooms until lightly charred and tender, 4 to 5 minutes per side. Toast the buns cut-side down until golden, a couple of minutes.

Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.

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Step-by-step photos

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