Now that Memorial Day Weekend has come and gone, summer (in my book) is officially here.. as is grilling season! Wahoo!
Sometimes it’s easy to get stuck in a burger rut (is there such thing? Surely there is…), so I wanted to share another option for those backyard grilling nights.
Garlic Herb Portabella Burgers
These vegetarian delights only require a simple ingredient list, beginning with the portabella mushrooms themselves.
I grabbed four caps for Hubbs and me. Use a knife to cut out the stems.
Then, grab a spoon and use it to scoop out the gills. They come out easily, though I wasn’t in perfectionist mode, so some caps ended up cleaner than others.
In a small side bowl, mix about 1 Tbsp of olive oil with 2 minced garlic cloves, oregano, Kosher salt and pepper.
Bathe the front and back of the mushroom caps with the mixture. Add more oil or spices if necessary.
Let the mushrooms sit while you whip up a delicious Greek style salad. Mine included spinach, romaine, feta, kalamata olives, Roma tomatoes, cucumbers and onions. I added some Newman’s light balsamic vinaigrette and tossed to coat.
You can then grill the mushrooms outdoor style for about 4 minutes per side, or use the indoor method- my beloved panini press!
I let the shrooms sizzle for 4-5 minutes, then loaded a cap onto a toasted whole wheat deli thin with some salad.
I loved the fresh taste and meaty texture of this ‘burger’ and even Hubbs ate 2! You won’t mistake them for a cheeseburger, but they make a delicious light alternative.
For one garlic herb ‘bella burger on a deli thin with a spoonful of salad, the nutrition stats are:
Pretty impressive, right?
Are you a portabella burger fan?