While many associate grilling with thick cuts of steak, hot dogs, burgers, sausages and ribs, it's easy to forget that vegetarian grilling is just as appealing. Sure, it's easier to season a steak and throw it on the grill, but there are many vegetarian options that can be just as simple and tasty! Portabello mushrooms are usually the burger substitute that comes to mind as the mushroom is often thought of as the steak of the meat-free world.
In a world where burgers are taken to the next level, created and re-invented, portabellas don't really get the same attention. When I found this recipe, I thought it sounded good, but needed a little more to it. To take it to the next level of deliciousness, I added a marinade to the mushrooms, a sauce duo, and avocado slices slices for a little extra punch of flavor. The burgers were fantastic, and I think this will be the first of many portabella burgers this summer!
Bistro Style Double Decker Portabella Burgers
4 portabello caps, cleaned, stemmed, gills removed
1/4 cup red wine vinegar
1/4 cup EVOO
Salt and pepper
1 tbsp. minced rosemary
2 garlic cloves, minced
1 red onion, sliced 1/4-1/2" thick
4 oz. blue cheese, crumbled
2 rolls, sliced in half (I used caraway and salt from the bakery)
2 tbsp. Dijon mustard
2 tbsp. Apricot Preserves
1 Haas avocado, sliced
In a large bowl, whisk together vinegar, EVOO, salt, pepper, rosemary and garlic.
Add mushroom caps, smear marinade all over and let mushrooms sit for 30 minutes.
Heat grill to medium, spray with nonstick spray and place mushrooms gill side down.
Also add 2 onion slices to the grill.
Cook for 6 minutes, flip mushrooms and add crumbled cheese.
Carefully flip onions, close grill and cook for another 6-8 minutes.
During the last minute, add buns to the grill and toast the insides.
To assemble, remove buns, place avocado strips on the bottom, add a mushroom, then an onion, then another mushroom, smear the top bun with 1 tbsp. mustard and 1 tbsp. apricot preserves, press the top on the burger and enjoy!