Grilled Portobello Caprese Burger (Printable Page)
# What You Need:
→ Grilled Portobello
01 -
4 large portobello mushroom caps, stems removed and gills scraped
02 -
2 tbsp olive oil
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1 tbsp balsamic vinegar
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1 tsp garlic powder
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Salt and black pepper, to taste
→ Caprese Toppings
06 -
8 oz (225 g) fresh mozzarella, sliced
07 -
2 medium ripe tomatoes, sliced
08 -
1 cup fresh basil leaves
09 -
¼ cup balsamic glaze (store-bought or homemade)
→ Buns & Extras
10 -
4 brioche or ciabatta burger buns, toasted
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1 tbsp olive oil or butter (for toasting)
12 -
Optional: baby arugula or mixed greens for added crunch
# How to Make It:
01 -
In a bowl, whisk olive oil, balsamic vinegar, garlic powder, salt, and pepper. Brush both sides of mushrooms with the mixture and let sit for 10 minutes.
02 -
Heat a grill or grill pan over medium-high heat. Grill mushrooms for 4–5 minutes per side until tender and grill-marked.
03 -
Lightly oil or butter buns and toast cut-side down until golden.
04 -
Place a grilled mushroom on each bottom bun. Top with mozzarella, tomato slices, fresh basil, and a drizzle of balsamic glaze. Add greens if using. Close with the top bun.
05 -
Enjoy the burgers while they are warm, optionally paired with sweet potato fries or a light salad.
# Helpful Tips:
01 -
For extra flavor, use smoked mozzarella or add a smear of pesto.
02 -
To make it vegan, use plant-based cheese and a vegan bun.
03 -
Pairs well with sweet potato fries or a light salad.