Description
This recipe transforms a large portobello mushroom into a hearty, flavorful burger by pairing it with a rich, smoky marinade and a vibrant homemade roasted red pepper aioli, offering a satisfying meatless option for a quick dinner.
Ingredients
Scale
- 2 large portobello mushroom caps (approx. 4–5 inches diameter)
- 2 Tbsp extra virgin olive oil, divided
- 1 Tbsp balsamic vinegar (alcohol-free)
- 2 cloves garlic, minced, divided
- 0.5 tsp smoked paprika, plus extra for garnish
- 0.5 tsp fine sea salt, plus more to taste
- 0.25 tsp freshly ground black pepper, plus more to taste
- 2 burger buns, split
- 0.5 cup jarred roasted red peppers, drained
- 1 large egg yolk, room temperature
- 1 Tbsp fresh lemon juice
- 0.5 cup neutral-flavored oil (canola or grapeseed oil)
- 2 lettuce leaves
- 4 slices ripe tomato
- 2–4 slices red onion
- 1 Tbsp fresh parsley, finely chopped, for garnish
Instructions
- Prep Mushroom Caps and Marinade: Gently wipe the portobello mushroom caps clean with a damp cloth; do not wash with running water. In a shallow dish, whisk together 1 Tbsp olive oil, the balsamic vinegar, 1 minced garlic clove, 0.25 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper to create the marinade.
- Marinate Portobello Caps: Place the mushroom caps gill-side up in the marinade, ensuring they are well coated by brushing or spooning marinade over the top. Let the mushrooms marinate at room temperature for 15-20 minutes, flipping once halfway through to ensure full absorption of flavors.
- Prepare Roasted Red Pepper Aioli: While the mushrooms marinate, create the aioli. Combine the drained roasted red peppers, the egg yolk, the remaining 1 minced garlic clove, the remaining 0.25 tsp smoked paprika, and fresh lemon juice in a small food processor. Blend until very smooth. With the motor running, very slowly drizzle in the 0.5 cup neutral oil until the mixture emulsifies and thickens. Season to taste with salt and pepper.
- Cook Mushroom Caps: Heat a large skillet or grill pan over medium-high heat. Add the remaining 1 Tbsp olive oil to the hot pan. Place the marinated portobello mushroom caps gill-side down in the hot pan. Cook for 4-5 minutes until deeply browned and tender. Flip the mushrooms and cook for another 3-4 minutes until the other side is tender and slightly charred. Transfer them to a plate.
- Toast Burger Buns: Lightly toast the split burger buns on the same grill pan or in a toaster until they are golden brown and warm.
- Assemble Portobello Burgers: To build the burgers, spread a generous layer of aioli on both halves of each toasted bun. Place a lettuce leaf on the bottom bun, followed by the cooked portobello mushroom cap. Layer with tomato slices and red onion. Finish by placing the top bun on the assembly; serve immediately.
Notes
To make a stable aioli, ensure the egg yolk is at room temperature before blending. For a less pungent flavor, soak the sliced red onions in ice water for 10 minutes before assembling. Do not rinse mushrooms under running water; wipe clean with a damp cloth. Store leftover aioli in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 680 calories
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 60 g
- Saturated Fat: 5 g
- Unsaturated Fat: 50 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 200 mg