Grilled Portobello Mushroom Burger

On Saturday I made grilled portobello mushroom burgers. I’ve made them a few times and every time I’ve made them, they are wonderful.  I don’t follow any specific measurements in this recipe, I just mixed to taste.


  • Portobello Mushrooms (sliced or whole caps)
  • Tomato
  • Garlic (I had preminced to save time)
  • Mozzarella
  • Basil or other fresh Herbs
  • Cheese.
  • Balsamic Vinegar
There is a spread that goes on each side of the bun. I mixed minced garlic, Miracle Whip (every time I think of Miracle Whip, I think of the scene from The Office where Jim Halpert is imitating Stanley saying “I enjoy the tangy zip of Miracle Whip” it cracks me up) and cheese.  This time I used Kraft’s 5 Italian cheese mix, I usually use a little more fancy cheese, but this was all I had.

 The mushrooms have are brushed with balsamic vinegar and garlic.

Be sure to put the mushrooms on a low setting and check them often so they don’t get burnt. I found that the pieces were easier to eat vs. the caps, but it was easier to cook the caps.

While my mushrooms were cooking on the grill I cut up fresh basil from my garden.

Once the mushrooms are almost done I put the buns on the top rack of my grill, so the spread mixture gets warm and toasty.  Some of my mushrooms were getting a little too done.

I like the cheese spread to be melty and starting to get golden. They could have been toasted a little longer.

To finish add sliced Roma tomato, basil and mozzarella. Bon Appetit!

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