Recipe Database
Grilled Portabello Mushroom Burgers
Grilled Portabello Mushroom Burgers
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
Mayonnaise or Garlic Aioli for spreading on bun
Bun of your choice, toasted
Lettuce, tomato and other burger fixins! -ChefNote- we used Arugula on the burgers we fixed at the show and it was delicious

1.Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. 2.Preheat grill for medium-high heat. 3.Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.


These fine recipes were prepared, cooked and executed well by the team of Erik Holdo and Mike Stock on 10/3/2009 at the Big Green Egg Headquarters in Tucker, Georgia