Eat Well: Get a Shroom

The following post was written by my mom, WWW. Thanks, Mom!

A friend of mine emailed me the other day to ask if I had a good recipe for veggie burgers. I gave her my garbanzo bean ball (or patty) recipe and also Kris Carr’s Black Bean and Roasted Sweet Potato recipe, but also told her that my go-to veggie “burger” isn’t a burger at all, but rather a marinated Portobello mushroom. I don’t know about you but when we bar-b-q, it’s most likely because it is either too hot to cook (it’s still HOT in Southern California) or I’m not in the mood. So the idea of spending a lot of time making the burger isn’t appealing to me and most veggie burger recipes are time consuming. It’s hard to find a really good packaged veggie burger (although I occasionally like the crunchiness of Qrunch quinoa burgers and the flavor of some of the Dr. Pragers burgers). That being said, nothing beats the flavor and texture of a marinated Portobello mushroom. In fact, when we have a bar-b-q, I have to make enough mushrooms for the meat eaters in our family, too, because everyone wants one!

In my opinion, the key to any good bar-b-q sandwich, meat or veggie, is providing lots of delicious toppers. My favorites are roasted peppers, caramelized onions, sliced avocado (or guacamole), fresh raw sauerkraut, heirloom tomatoes, pesto, and horseradish, but I always serve mayo, mustard, pickles, and ketchup for the traditionalists. Portobello mushrooms are amazing with caramelized onions and/or roasted peppers and a thick slice of ripe tomato and/or avocado. If you like cheese on your “burger,” you can add a slice of your favorite cheese at the end of grilling.

Grilled Portobello Mushrooms with Caramelized Onions and Roasted Peppers

4 large Portobello mushrooms, stems removed (save for another dish)
¼ cup balsamic vinegar
3 T soy sauce (can use tamari or Braggs for gluten free option)
3 T olive oil
3-4 minced garlic cloves
2 large sweet onions
Roasted peppers (can use prepared jarred peppers)
Condiments of your choosing

Lay mushrooms flat in a shallow dish. Whisk together the vinegar, soy sauce, olive oil, and garlic and pour over the mushrooms.
Marinate for 2 hours at room temperature, turning several times.

Meanwhile, slice onions and sauté on medium low heat in butter or oil until brown and caramelized.

Brush oil on pre-heated medium-high grill.

Add marinated mushrooms and grill for about 5 minutes on a side. They should be tender and a little shriveled looking. (If adding cheese, top during the last minute or so, or until melted.)

Serve on warmed or lightly toasted bun topped with onions, peppers, and other condiments of your choosing.


And for those looking to "get a shroom" with other kinds of mushrooms, here are three favorite recipes from years past: 
Orecchiette with Two Mushrooms and Rosemary
Big love to all!