Grilled Portobello and Avocado (Printable)

Enjoy grilled portobello mushrooms topped with avocado and fresh toppings.

# What You Need:

→ Mushrooms & Marinade

01 - 4 large portobello mushroom caps, stems removed and gills scraped
02 - 3 tablespoons olive oil
03 - 2 tablespoons balsamic vinegar
04 - 2 teaspoons soy sauce (or tamari for gluten-free)
05 - 2 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - ½ teaspoon smoked paprika
08 - Salt and black pepper, to taste

→ Burger Assembly

09 - 4 burger buns (use gluten-free if needed)
10 - 1 ripe avocado, sliced
11 - 4 slices tomato
12 - 4 leaves lettuce (romaine or iceberg)
13 - ½ red onion, thinly sliced
14 - 4 tablespoons mayonnaise or vegan mayo
15 - 2 teaspoons Dijon mustard

# How To Make It:

01 - In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, oregano, smoked paprika, salt, and pepper.
02 - Brush the marinade over both sides of the portobello caps. Let them marinate for 10-15 minutes while you prepare the toppings and preheat the grill to medium-high heat.
03 - Grill the mushrooms, cap side down first, for 4-5 minutes per side, until tender and slightly charred.
04 - Toast the burger buns lightly on the grill, if desired.
05 - Spread mayonnaise and Dijon mustard on the bottom half of each bun. Layer with lettuce, grilled portobello, tomato slice, avocado slices, and red onion. Top with the remaining bun half.
06 - Serve immediately with your favorite side dishes.

# Expert Tips:

01 -
  • It's a delicious way to showcase mushrooms that even meat lovers will adore.
  • They’re easy to prepare, making them perfect for any quick meal or gathering.
02 -
  • Marinating the mushrooms long enough is key to infusing them with flavor;
  • Grilling them directly on the flame allows for that perfect char and moisture retention.
03 -
  • Grilling on high heat will give those mushrooms a gorgeous sear.
  • Letting the assembled burgers rest for a few minutes allows the flavors to meld beautifully.
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