Grilled Portobello Mushroom Burger

Name: Grilled Portobello Mushroom Burger
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Australian
Ingredients: 2 tbsp low sodium soy sauce; 2 tbsp balsamic vinegar; 2 tbsp olive oil; 2 tbsp Gewürzhaus Melbourne Coffee Meat Rub; 4 Portobello mushroom caps; 4 Swiss cheese slices or vegan alternative; 4 crusty burger rolls; Approximatley 150b baby spinach; 1 red onion, thinly sliced; 1 tomato, sliced; 1 avocado, sliced

Easy

1hr

Vegetarian

Grilled Portobello Mushroom Burger

Rated 3.5 stars by 4 users

Cuisine

Australian

Servings

Prep Time

30 minutes

Cook Time

30 minutes

Image of Grilled Portobello Mushroom Burger

Ingredients

2 tbsp low sodium soy sauce
2 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp Gewürzhaus Melbourne Coffee Meat Rub
4 Portobello mushroom caps
4 Swiss cheese slices or vegan alternative
4 crusty burger rolls
Approximatley 150b baby spinach
1 red onion, thinly sliced
1 tomato, sliced
1 avocado, sliced

Directions

In a large bowl, mix together soy sauce, balsamic vinegar, olive oil and Melbourne Coffee Meat Rub.
Place the mushroom caps in the bowl and evenly coat. Once coated, cover with cling wrap and leave to marinate for 30 minutes at room temperature.
Grill mushrooms on medium heat on your BBQ, in a skillet or in your oven grill.
Grill for 5 - 7 minutes on each side or until tender, frequently basting with the reserved marinade.
Top the mushrooms with Swiss cheese during the last minute of cooking.
To finish, place baby spinach and Portobello mushrooms on the bun with sliced tomato, sliced onion and avocado.

Comments

Healthier, cheaper, tastier, what’s not to love!
I am vegan, so made this without the cheese.
After marinating and pan frying the portobello mushrooms, I have never had such a meaty and delicious flavour. I’ll never return to those nasty pre-made ‘vegan meats’ with their questionable fillers again!