Grilled Portobello Mushroom Burger

2 Servings
35 Prep Time
15 Cook Time

Who needs beef when you have meaty mushrooms?

Avocado
 

Ingredients

2 Thomas’® Original English Muffins
2 large portobello mushroom caps
1 tablespoon balsamic vinegar 
½ tablespoon Worcestershire
1 tablespoon olive oil 
1 tablespoon rosemary, minced
1 teaspoon steak seasoning
2 slices Provolone, sliced thin
2 slices red onion
2 tablespoons hummus
Baby spinach
2 slices tomato, sliced thin
½ avocado, sliced thin

Directions

1. In a large bowl, whisk together balsamic vinegar, Worcestershire, olive oil, rosemary and steak seasoning. Place the mushroom caps in the bowl and use a spoon to evenly coat with marinade. Let stand at room temperature for 20-30 minutes, turning a few times.
2. Heat the grill to medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5-7 minutes per side, or until tender, brushing with marinade frequently. Top mushrooms with cheese during the last minute of cooking.
3. While the mushrooms cook, grill the onions, about 1 minute on each side. Split the English muffins with a fork and grill, split side down, until toasted (approximately 1-2 minutes).
4. Spread hummus on English muffin bottoms. Layer on spinach, cheese-topped mushrooms, grilled onions, sliced tomato and avocado. Top with remaining English muffin halves.
Grilled Portobello Mushroom Burger Who needs beef when you have meaty mushrooms? 2 servings 2 Thomas’® Original English Muffins
2 large portobello mushroom caps
1 tablespoon balsamic vinegar 
½ tablespoon Worcestershire
1 tablespoon olive oil 
1 tablespoon rosemary, minced
1 teaspoon steak seasoning
2 slices Provolone, sliced thin
2 slices red onion
2 tablespoons hummus
Baby spinach
2 slices tomato, sliced thin
½ avocado, sliced thin
1. In a large bowl, whisk together balsamic vinegar, Worcestershire, olive oil, rosemary and steak seasoning. Place the mushroom caps in the bowl and use a spoon to evenly coat with marinade. Let stand at room temperature for 20-30 minutes, turning a few times. 2. Heat the grill to medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5-7 minutes per side, or until tender, brushing with marinade frequently. Top mushrooms with cheese during the last minute of cooking. 3. While the mushrooms cook, grill the onions, about 1 minute on each side. Split the English muffins with a fork and grill, split side down, until toasted (approximately 1-2 minutes). 4. Spread hummus on English muffin bottoms. Layer on spinach, cheese-topped mushrooms, grilled onions, sliced tomato and avocado. Top with remaining English muffin halves. Grilled Portobello Mushroom Burger
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