Our Portobello Mushroom Burger recipes is a long-standing favorite! It is perfect for vegetarians and can be modified easily to be dairy free.
Course Main Course, Main Dish
Prep Time 15minutes
Cook Time 7minutes
Total Time 22minutes
4-6large Portobello mushroom capsstems and gills removed
1container cherry tomatoeshalved
18-20basil leaveslarge leaves
8.5ozGlaze by Trader Joe'sBalsamic glaze
olive oilextra virgin
freshly ground pepper
Preheat a gas or charcoal grill to a medium temperature.
Clean and prepare the mushroom caps by removing the stem & gills.
Brush the Portobello mushroom caps and ciabatta buns with olive oil; sprinkle mushrooms with kosher salt & freshly ground pepper.
Thinly slice the fresh mozzarella (2 slices for each mushroom).
On a piece of aluminum foil lay down 3 large basil leaves, 3 tablespoons of ricotta, 6 to 8 cherry tomato halves, and also a few thinly sliced on top of on top of the basil. Create one ricotta pocket for each mushroom.
Drizzle the glaze over the mixture and then close the aluminum foil creating a pocket to be warmed later on the BBQ.
Grill the mushrooms, starting face side down for 2 to 3 minutes on each side.
Top each mushroom with thinly sliced mozzarella and cook until the cheese begins to melt. At the same time place the ricotta pockets and ciabatta buns on the BBQ for 1 to 2 minutes while the cheese is melting on the mushrooms.
To serve, place the grilled mushrooms on the bottom portion of the ciabatta bun and then slide the ricotta mixture on top of the mushroom burger and serve immediately.
Recipe Credit: The Best of Life Magazine (BestofLifeMag.com)