Barbecued Portobello Burgers is a modern American recipe for a classic vegetarian barbecue dish of a burger made from marinated portobello mushrooms (large, open-cap chestnut mushrooms) served in a burger bun with cheese, lettuce and tomato. The full recipe is presented here and I hope you enjoy this classic American version of: Barbecued Portobello Burgers.
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Portobello mushrooms are large open-capped mushrooms about 8 or 10cm in diameter of the chestnut mushroom type.
Ingredients:
8 medium-sized portobello mushrooms
250ml olive oil
80ml fresh lemon juice
5 garlic cloves, minced
2 bunches fresh basil, shredded
1 bunch fresh oregano, chopped
3 tbsp fresh flat-leaf parsley, chopped
1 tsp fresh thyme, chopped
salt and freshly-ground black pepper, to taste
8 slices mozzarella cheese
8 rustic rolls
8 romaine lettuce leaves
8 slices from a fresh, large, tomato
Method:
Brush or wipe the mushrooms clean then cut away the stalks and set aside. In a bowl, whisk together the coil, lemon juice, garlic and herbs. Season to taste with salt and black pepper. Add the mushrooms and the mozzarella slices to the marinade then cover and set aside to marinate at room temperature for 30 minutes.
In the meantime pre-heat your barbecue. Drain the mushrooms and set over the hot coals, grilling them for about two minutes per side. Remove from the grill and set aside to rest for 5 minutes. During this time, split the rolls in half and lightly grill them on the barbecue.
Place a slice of mozzarella cheese on the base of each roll and top with a mushroom, a slice of tomato and a lettuce leaf. Top with the other half of the roll. Secure with toothpicks, cut in half and serve.
