Summer barbeque season is in full swing and one of my favourite quick and easy veggie burgers is the oh so simple portobello mushroom burger. Portobello mushrooms have hearty texture and mild in flavour. They absorb flavours, such as marinade and stand up well to grilling.
As a meat burger alternative, they offer a great canvass for all sorts of delicious plantiful toppings.
You want to select firm, fresh mushrooms. You’re looking for mushrooms that are firm and have no blemishes. The gills on the underside of the portobello mushroom should be firm and dry, not dark brown and wet or bruised looking.
With a vegetable brush or damp cloth, wipe the mushroom to remove any debris. Using a spoon
remove the stem piece and scrape the gills off. This will enhance the ability of the marinade to penetrate the mushroom.
Pierce the underside of the mushroom with a knife and place mushrooms in a casserole dish, underside up. Pour marinade into each mushroom cap and in the container to flavour both sides of the mushroom.
Let marinate in refrigerator for at least 3 hours. Go outside, enjoy your day! If you remember, you can flip the mushrooms at some point to ensure each mushroom gets fully marinated, but it isn’t necessary.
Place on a preheated bbq and grill for about 10 minutes on each side, starting with underside up.
Dress your burger with delicious toppings and enjoy!
I topped the burger featured here with spinach, avocado, pickled red onions and carrot salad. Other great toppings for this would be roasted red peppers, herbs, guacamole, spring onions or grainy mustard.
The carrot salad is featured in the July edition of the Plantiful Plates newsletter–sign up to get this recipe.