Grilled Portobello Mushroom Burgers

Instructions

1. 1

   In a shallow dish, whisk together ¼ cup balsamic vinegar, 3 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon dried thyme, and salt and black pepper to taste until well combined. This marinade should be fragrant and well-blended.

2. 2

   Place 4 large portobello mushroom caps, gill-side down, in the marinade and let them sit for 20–30 minutes, turning once halfway through. The mushrooms will absorb the marinade and become flavorful.

3. 3

   Preheat your grill to medium-high heat, approximately 400°F (200°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.

4. 4

   Once the grill is hot, place the marinated mushrooms gill-side down on the grill. Cook for 5–6 minutes until grill marks form and the mushrooms have softened significantly, releasing some liquid.

5. 5

   Flip the mushrooms and add 4 slices of provolone cheese on top of each cap. Cook for an additional 4–5 minutes until the cheese is fully melted and the mushrooms are very tender.

6. 6

   While the mushrooms are grilling, toast 4 brioche buns until golden brown. Spread pesto mayo on both cut sides of the toasted buns.

7. 7

   Layer the bottom of each bun with arugula, avocado slices, and roasted red peppers. Place the cheesy mushroom cap on top, close the bun, and serve immediately.