Recipe courtesy of Marilu Henner

Portobello Burger

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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.
  3. Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.

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