Grilled Portobello Mushroom Burger with Cheese
For the Burgers
- 4 portobello mushroom caps
- 4 sweet banana peppers
- 4 slices of Swiss cheese
- 1 red onion, sliced
- 1 tomato, sliced
- 1/2 cup arugula
- 1/4 cup mayonnaise
- 4 brioche burger buns
For the Marinade
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 1 tablespoon dried oregano
- 1/2 teaspoon black pepper
Portobello Mushroom Caps
You can purchase portobello mushroom caps or twist off the stems of whole portobellos and scoop out the brown gills on the underside of the cap with a spoon.
Lay mushroom caps and banana peppers in an even layer across the bottom of a deep dish pan .
In a medium-size bowl, whisk together the olive oil, lemon juice, vinegar, soy sauce, garlic, oregano and pepper. Then pour marinade over the mushroom caps and banana peppers. Cover and marinate in the refrigerator for 30 minutes to 1 hour.
Preheat your grill to 400°F.
Place banana peppers on the grill first, followed by the mushroom caps. Grill the peppers for 10 minutes per side and the mushrooms for 6 to 8 minutes per side. Top the mushrooms with a slice of Swiss cheese for the last 30 seconds.
Grill the burger buns for 15 seconds.
Cut off the heads of the grilled banana peppers. Then slice them lengthwise to open like a book. Remove the seeds and set aside.
Assemble your burgers on grilled brioche buns with mayonnaise, arugula, a mushroom cap, a grilled banana pepper, onions and tomatoes.
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