It’s Monday and we went meatless. Portobello mushrooms make really great burgers, and with fresh tomatoes and basil from the garden, we made Caprese Portobello Burgers. These scream all things summer. Using a riff on a great summer salad, we created a burger you’ll crave. So grab those tomatoes and basil from the garden and follow along.
Basil Garlic Aioli
With basil in abundance in the garden, it was the inspiration for our Caprese Burger. We made a quick aioli with basil, garlic, and some store bought mayo. You can make your own mayo, but we’ve never been brave enough. If you want to make your aioli completely from scratch, How to Feed a Loon has a great option HERE.
Marinade
Remove the stem and some of the gills from the Portobello. Then marinate your mushrooms for 15 minutes. Since this falls under the Italian category, we used the same marinade from our Italian Chicken Recipe. The mushrooms don’t need nearly as much time as the chicken did, and you can halve the recipe as you won’t need nearly as much.
Start your mushrooms on the grill, gill side up first. You’ll see lots of water start to pool in the mushrooms. Doing them gill side up first will keep the mushrooms moist. You’ll flip them over at the end to melt the cheese on the top. That will get rid of any excess moisture.
Toast your buns. Please. Throw a little butter or some olive oil on them and toast them. The grill is warm anyway, and it just adds a little texture to your burger. Top the mushrooms with fresh mozzarella, and let it melt just before you pull them off the grill. It’s about the perfect amount of time to toast the buns.
Top Your Burger
Take your mozzarella topped mushroom and place it on the toasted bun. Spread your basil garlic aioli on then top with tomato and a little fresh basil. Enjoy your Caprese Portobello Burger with your favorite beverage and feel good about going meatless on Monday!
| This recipe is part of our Burger Week |
Caprese Portobello Burgers
Ingredients
Aioli
- Handful Basil Leaves
- 2 cloves Garlic
- 2 Tbsp Mayo
Italian Marinade
- 2½ Tbsp Olive Oil
- 1½ Tbsp Red Wine or Balsamic Vinegar
- ½ Lemon juice & zest
- 1 clove Garlic minced
- ½ Tbsp Italian Seasoning
- Salt & Pepper to taste
Burgers
- 4 Portobello Mushrooms
- 1 Tomato sliced
- 1 Handful Basil Leaves
- 4 Slices Mozzarella
- 4 Hamburger buns
Instructions
Make the Aioli
- In a small food processor add all ingredients and combine until smooth
Marinate the Mushrooms
- Remove the stem and some of the gills from the Portobello Mushrooms
- In a large bowl combine the marinade ingredients then add the mushrooms and flip until coated
- Let marinate for 15 to 20 minutes
Make the Burgers
- Preheat the grill
- Add the mushrooms, gill side up and and grill from about 10 – 15 minutes or until they soften and you have grill marks
- Add your cut buns to the grill to toast and top your mushrooms with Mozzarella
- When the Mozzarella is melted remove from the grill and place on the buns
- Top your mushrooms with sliced tomatoes, some basil and spread the aioli on the bun
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