Grilled Portobello Burgers with Balsamic

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · vegetarian

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Ingredients

• 2 large portobello caps
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 garlic cloves
• 2 sprigs fresh thyme
• 2 slices provolone or fresh mozzarella
• 1/4 cup roasted red peppers
• 2 ciabatta rolls
• 1 cup arugula
• 1 1/2 tbsp mayonnaise
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Wipe the caps clean and scrape the black gills out with a spoon. The gills hold water and turn the bun grey.
2. Whisk the balsamic, oil, grated garlic, thyme leaves, salt and pepper. Brush over both sides of the caps and marinate 15 minutes — any longer and they go limp before they see heat.
3. Heat the grill or a ridged pan to medium-high, about 425F.
4. Grill the caps gill-side up first for 5 minutes, so the juices pool rather than drip into the fire, then flip and cook 4 to 5 minutes more. They are done when a knife slides through the stem end with no resistance and the caps have visibly shrunk.
5. Lay a slice of cheese on each cap in the last 90 seconds and cover to melt.
6. Toast the split ciabatta on the grill, spread with mayonnaise, and build with the mushroom, roasted red peppers and arugula. Pour any juices from the mushroom plate over before the top goes on.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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