Ingredients:

  • 1/4 cup (60 ml) Balsamic vinegar
  • 2 tablespoons (30 ml) Olive oil, extra virgin
  • 2 cloves Garlic, minced
  • 1 tablespoon Fresh rosemary, chopped
  • 1 tablespoon Fresh thyme, chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper, freshly ground
  • 4 large Portobello mushrooms, stems removed
  • 2 tablespoons (30 ml) Olive oil, for brushing
  • 4 Burger buns of your choice (brioche, sourdough etc.)
  • Your favourite burger toppings (lettuce, tomato, cheese, mayo, ketchup, etc.)

Instructions:

  1. In a bowl, whisk together the balsamic vinegar, olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
  2. Place the portobello mushrooms in a shallow dish or ziplock bag. Pour the marinade over the mushrooms, ensuring they are evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  3. Preheat the grill to medium heat (around 350-400°F or 175-200°C). Clean the grill grates.
  4. Remove the mushrooms from the marinade, reserving the marinade. Brush the mushrooms with olive oil. Place the mushrooms, gill-side up, on the preheated grill. Grill for 5-7 minutes per side, flipping once, until tender and slightly charred. Brush with the reserved marinade during the last few minutes of grilling.
  5. Serve the grilled portobello mushrooms on their own, sliced and served as a side, or place them on burger buns with your favorite toppings.