Let me begin by telling you something important: We are learning to incorporate more plant-based meals into our life. And no, I’m not talking about 101 ways to eat a salad. Haha! There are many reasons, all surrounded around our health, that we are learning this new type of cooking skill. Suffice to say that our family is striving to eat clean foods as much as possible, and perfecting some plant-based recipes is part of our plan.
However, this time of year, we just LOVE to BBQ! The weather is gorgeous, the backyard looks great because the sun hasn’t fried it yet (Arizona problems), the vegetable and herb garden is on full display, and the bug zapper is on duty to get all those pesky mosquitoes before they get us. It’s delightful! Oh! I should also mention that my husband is the grill-master in the family. I, admittedly, don’t know how to grill at all…I don’t even know how to turn it on. But that’s ok, because I have my awesome husband to grill us up a mean…MUSHROOM?
Yep. I said mushroom!! Portobello, specifically. Yes, he is an incredible chicken, steak, ribs and everything-else-meat griller, too, but since today’s recipe is plant-based, we will save those for another time. The recipe I’m sharing today is one I formulated myself, out of the sincere desire to bite into an outrageously delicious burger. You know what I’m talking about. The juicy, meaty goodness that smells divine and tastes even better. The burger patty nestled in a soft, gluten free bun. I can almost taste it now. Good thing it’s what’s for dinner tonight, or I might’ve had to change up the menu and make a run to the store! Ha!
I know you might be surprised that all of this carrying on is about a mushroom, but believe me when I tell you…this is not an ordinary mushroom! The marinade recipe I am sharing is the key. Ready for the ingredient list?
- Portobello mushroom tops (1-2 per person, depending on how hungry everyone is)
- olive oil
- balsamic vinegar
- salt
- pepper
- herbs de Provence seasoning
- garlic powder
- onion powder
You’ll want to add those items to your next grocery shopping list, so you can make this winner, too! Even my kids loved it, and ate it enthusiastically! This is one of my new favorite recipes, no question about it. And it soooo easy…it almost feels like cheating the system, but there’s no system to cheat here, so it’s just that yummy. I love finding great recipes that are both simple and tasty, don’t you? And I pair these mushroom burgers with my homemade coleslaw recipe…yum! I hope you get to try these on your next BBQ day, whether you make them just for yourself, for your whole family, or even for guests! Whatever you do, try them with joy in your heart, a smile on your face, and a delectable meal soon-to-be in your belly.
The Mushrooms Have Won!
Ingredients
- Portobello mushroom tops
- 1/2 C olive oil
- 1/2 C balsamic vinegar
- 1/2 tsp herbs de Provence
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- gallon sized zippered plastic bag
Instructions
- Combine all ingredients, except for mushrooms, in the gallon sized zippered bag and shake to mix well.
- Once mixture is combined, add the Portobello mushroom tops.
- Zip the plastic bag with mushrooms and seasoning mixture inside.
- Set the bag in the refrigerator for 4-6 hours.
- After enough time has passed, remove the mushrooms from the bag and grill on the barbeque.
- Flip mushrooms halfway through. (Usually after about 5 minutes or so, adding a few extra minutes if your Portobello tops are larger in size.)
- Serve hot.
- Note: These can be eaten alone, or in a burger bun! Enjoy!