Oh my goodness, I can’t believe it’s already mid-August! I have two months left of my maternity leave, and I’m trying to soak in every sweet summer minute. I’m also trying to finish my baby girl’s baby scrapbook. I need to get it done before I go back to work, because I know there’s no way I would have time to do it once I’m back at work! I must say, I am really enjoying this whole scrapbooking thing. I mean, I’ve bullet journaled for over a year now, and scrapbooking is kind of similar to that except with photos…and more stickers!
I’m still trying to do meatless Mondays in our household. The husband is still not a fan, but he did request that I try to do a portobello mushroom burger. He figures that if it’s served with fries, it would be a substantial enough meal for him. There used to be a restaurant here in Regina that served a portobello mushroom burger with cream cheese. It was so good, but I haven’t been able to recreate it yet. I can’t even remember the name of the restaurant – it was on Albert St, where Slow Pub is now. Does anyone remember what it was called? This would have been 7-8 years ago.
The marinade on this portobello mushroom recipe is on the savoury/salty side with the balsamic vinegar and soy sauce to give it a meaty flavour, and the Montreal steak spice gives it a meaty taste as well. Portobello mushroom burgers can often be slimy if not cooked properly. I find that you almost have to over grill them a bit and get a good char on them to dry them out. 7-8 minutes on each side on the grill seems to be the right amount of time for me.
I like to top mine with some Swiss cheese, grilled red onions, some spinach and tomatoes. And of course, remember to butter and grill your buns! It makes all the difference!
Portobello Mushroom BurgersPrint Recipe
- 4 portobello mushroom caps
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 1/2 tsp Montreal steak spice
- choice of toppings and cheese
In a large bowl, whisk together vinegar, soy sauce, oil and the steak spice. Place the mushroom caps in the bowl and coat with the sauce. Let stand while you preheat the grill or barbecue.
Heat the grill or BBQ to medium heat. When hot, brush the grill with some oil.
Place the mushrooms on the grill (top of mushroom down first), reserving the marinade for basting. Grill for 7-8 minutes on each side, brushing with the marinade frequently.
Top the mushrooms with your choice of cheese during the last minute of cooking. I used slices of Swiss cheese.
Serve the mushrooms on buttered grilled buns, with your choice of toppings. I like tomatoes, spinach and grilled red onions.