Garlic Balsamic Portobello Burgers

My relationship with mushrooms has changed drastically throughout my life. As a kid I loathed them with great disgust. I avoided them at all cost and expected to be a mushroom-hater for life.

Then in college I decided to give them another try after learning how healthy they are. I diced them up small and hid them in my food. I stopped meticulously picking them out of dishes and was pleasantly surprised when I no longer cringed when I came across one.

Fastforward to now and I’m happy to say my mushroom-hating days are behind me. In fact, they’re one of my favorite foods- so much so that I now love portobello bugers!

 

Garlic Balsamic Portobello Burger

 

If you too have a food that you’ve always hated, don’t give up hope. It’s possible to change your taste preferences.

I recommend starting small- don’t swing for the fences (i.e. eating a tomato like an apple if you don’t like tomatoes). Instead, dice them up small and incorporate them into your favorite recipes; over time you’ll begin to enjoy that added element and they’ll slowly grow on you.

 

Garlic Balsamic Portobello Burger

 

Garlic Balsamic Portobello Burger

Garlic Balsamic Portobello Burgers

Pair this garlic balsamic portobello burger with our homemade baked sweet potato fries for the ultimate *healthy* cheat meal!
5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: mushroom burger, portobello, veggie burger
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2

Ingredients

Balsamic Marinade

  • 1/4 cup balsamic vinegar
  • 1 tbsp agave or honey
  • 4 cloves minced garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper

Burgers

  • 2 portobello caps
  • 1/2 onion sliced
  • 2 buns
  • romaine lettuce, tomato (sliced) any other additional garnishes

Instructions

  • Preheat oven to 400'F.

Balsamic Marinade

  • Combine all marinade ingredients in a small bowl and mix. 
  • Clean and remove stems of mushrooms. Place the mushrooms and sliced onions in a Ziploc bag and pour the marinade over them. Let them sit in the marinade for 15 minutes. 

Burgers

  • Once mushrooms and onions have finished marinading, remove them from the Ziploc bag and place on a foil-lined pan. Pour the marinade over the mushrooms and onions and place the pan in the oven. 
  • Bake for 20 minutes, flipping the mushrooms and stirring the onions halfway through. 
  • Assemble burgers by placing a mushroom cap on the bottom bun and topping it with the caramelized onions, lettuce, tomato, and any other garnishes you choose and the top of the bun. 

Notes

I like to pair this mushroom burger with our homemade baked sweet potato fries
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

 



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