Grilled Portobello Caprese Burger (Printable Version)

Juicy grilled portobellos topped with fresh mozzarella, tomatoes, basil, and balsamic glaze on toasted brioche buns.

# What You'll Need:

→ Grilled Portobello

01 - 4 large portobello mushroom caps, stems removed and gills scraped
02 - 2 tbsp olive oil
03 - 1 tbsp balsamic vinegar
04 - 1 tsp garlic powder
05 - 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
11 - 1 tbsp olive oil or butter (for toasting)
12 - Optional: baby arugula or mixed greens for added crunch

# Steps to Follow:

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.

# Additional Tips::

01 -
  • Ready in just 25 minutes from start to finish
  • Uses simple ingredients available at most grocery stores
  • Vegetarian friendly but substantial enough for anyone
  • Versatile and customizable to your taste preferences
02 -
  • Contains 15 grams of protein per serving despite being meat free
  • Can be prepared indoors on a grill pan when outdoor grilling isn’t possible
  • Makes wonderful leftovers when deconstructed into a salad the next day
03 -
  • Remove the mushroom gills with a spoon before marinating to prevent the burger from becoming too wet and soggy
  • For a meatier texture, score the tops of the mushrooms in a crosshatch pattern before marinating
  • Let the assembled burger rest for a minute before serving to allow flavors to meld and prevent too much dripping

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