📝 About This Recipe
Elevate your plant-based grilling game with these meaty, flavor-packed Portobello caps, marinated in a rich blend of balsamic vinegar and smoked paprika. Unlike processed patties, these mushrooms offer a natural, earthy depth that pairs beautifully with our homemade roasted garlic aioli and peppery arugula. This recipe transforms the humble fungus into a sophisticated centerpiece that will satisfy even the most devoted carnivores.
🥗 Ingredients
The Mushrooms
- 4 large Portobello mushroom caps (stems removed and gilled scraped if desired)
- 1/4 cup Balsamic vinegar (high quality)
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Soy sauce or Tamari (for deep umami flavor)
- 1 teaspoon Smoked paprika
- 2 cloves Garlic (minced)
Roasted Garlic Aioli
- 1/2 cup Mayonnaise (vegan or traditional)
- 3 cloves Roasted garlic (mashed into a paste)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
Assembly and Garnish
- 4 pieces Brioche buns (lightly toasted)
- 4 slices Provolone or Swiss cheese (optional)
- 2 cups Baby arugula (washed and dried)
- 1/2 small Red onion (thinly sliced into rings)
- 1 large Avocado (sliced)
- 1 large Tomato (sliced into thick rounds)
👨🍳 Instructions
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1
Clean the Portobello caps by wiping them with a damp paper towel. Gently snap off the stems and use a spoon to scrape out the dark gills if you prefer a cleaner look and less moisture.
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2
In a shallow glass dish or a large zip-top bag, whisk together the balsamic vinegar, olive oil, soy sauce, smoked paprika, and minced garlic to create the marinade.
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3
Place the mushroom caps in the marinade, turning them to ensure they are fully coated. Let them marinate at room temperature for at least 15-20 minutes, or up to an hour in the fridge.
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4
While the mushrooms marinate, prepare the aioli by stirring together the mayonnaise, mashed roasted garlic paste, lemon juice, and Dijon mustard in a small bowl. Season with a pinch of salt and pepper.
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5
Preheat your grill or a heavy cast-iron grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
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6
Place the mushroom caps on the grill, smooth side (top) down first. Cook for 5-7 minutes, occasionally brushing with any leftover marinade.
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7
Flip the mushrooms over. If using cheese, place a slice on the grilled side of each mushroom cap now so it can melt during the final minutes of cooking.
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8
Cook for another 5 minutes until the mushrooms are tender and have beautiful char marks. They should feel juicy but firm.
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9
During the last minute of grilling, place the halved brioche buns cut-side down on the grill for 30-60 seconds until golden and toasted.
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10
To assemble, spread a generous tablespoon of the roasted garlic aioli on both the top and bottom toasted buns.
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11
Layer the bottom bun with a handful of arugula, followed by a thick slice of tomato and the grilled Portobello cap.
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12
Top the mushroom with avocado slices and red onion rings. Close the burger with the top bun and serve immediately while hot.
💡 Chef's Tips
Don't over-marinate the mushrooms for more than 2 hours or they can become mushy and overly salty. Use a spoon to scrape the gills out to prevent the 'black juice' from staining your buns and toppings. For an extra smoky flavor, add a drop of liquid smoke to the marinade. If you don't have roasted garlic, use one small clove of fresh grated garlic, but let the sauce sit for 10 minutes to mellow out. Press down lightly on the mushrooms with a spatula while grilling to ensure even contact with the heat.
🍽️ Serving Suggestions
Serve alongside sweet potato fries with a sprinkle of sea salt and rosemary. Pair with a crisp, cold Pilsner or a glass of chilled Rosé to balance the earthy umami. A side of tangy vinegar-based coleslaw provides a perfect textural contrast. For a lighter option, serve the grilled mushroom over a large Mediterranean salad instead of a bun. Offer extra aioli on the side for dipping fries or veggies.