Grilled Portobello Mushroom Burger

Instructions

1. Step 1

   Whisk the olive oil, balsamic vinegar, soy sauce, garlic, salt, and black pepper together in a mixing bowl.

   Ingredients used: 30.0 ml Balsamic Vinegar, 8.0 gr Garlic, 2.0 gr Ground Black Pepper, 45.0 ml Olive Oil, 3.0 gr Salt, 15.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

2. Step 2

   Place the mushroom caps in a shallow dish and pour the marinade over them. Turn to coat both sides, then leave to marinate for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 piece Portobello Mushroom

   Cookware: Shallow Dish, tongs

3. Step 3

   Rinse and dry the lettuce and tomatoes. Slice the tomatoes and red onion on a cutting board.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 piece Lettuce, 80.0 gr Red Onion, 2.0 piece Tomato

   Cookware: cutting board, knife

4. Step 4

   Preheat the grill to medium heat and clean the cooking grate.

   Timer: 5 min (fixed)

   Cookware: grill

5. Step 5

   Lift the mushrooms from the marinade and place them on the grill. Cook for 5 to 6 minutes per side, turning once, until browned and tender through the center.

   Timer: 12 min (fixed)

   Cookware: grill, tongs

6. Step 6

   Place one slice of provolone on each mushroom cap. Close the grill and cook until the cheese melts.

   Timer: 2 min (fixed)

   Ingredients used: 80.0 gr Provolone Cheese

   Cookware: grill, tongs

7. Step 7

   Place the buns cut-side down on the grill and toast until lightly browned.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 piece Bun

   Cookware: grill, tongs

8. Step 8

   Spread the mayonnaise over the toasted buns. Layer each bottom bun with lettuce, tomato, red onion, and a cheese-topped mushroom, then add the top bun and serve.

   Ingredients used: 60.0 ml Mayonnaise