DG Culinary Adventures! Grilled Portobello Burger

Serves 4


  • 4 large Portobello mushroom caps, about 5 inches in diameter
  • 1/3 cup balsamic vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 garlic clove, minced or garlic powder to taste
  • 1/4 teaspoon cayenne pepper, optional
  • 2 tablespoons olive oil
  • 4 buns, toasted
  • Cheese optional (suggestions, American, Blue crumbled my favorite, swiss or cheese of your choice)

Optional toppings

  • 4 slices tomato
  • 4 slices red onion
  • lettuce leaves for topping


  1. Clean mushrooms with a damp cloth and remove their stems.
  2. Place in a glass dish, stem (gill) side up.
  3. Prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms.
  4. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
  5. Ask an adult to either cook the burgers for you or if OK to prepare a hot fire in a charcoal grill or heat a gas grill or broiler.
  6. Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side.
  7. Baste with marinade to keep from drying out. Add the cheese of your choice and using tongs, transfer the mushrooms to a bun and top with 1 tomato slice, 1 onion slice and 1/2 lettuce leaf.

Serve immediately.