Grilled Portobello Mushroom Burgers with Grilled Peppers and Cheddar Cheese

cheese

🥗Healthier: nutritional yeast

💰Cheaper: vegan cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: regular bread

Whole grain buns offer more fiber and nutrients.

Whisk together 1/4 cup soy sauce, 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 2 teaspoons dried Italian seasonings, 1 tablespoon fresh garlic, and black pepper to make the marinade.

Place the portobello mushrooms and bell peppers in a gallon-sized resealable bag and pour in the marinade.

Seal the bag and lay it flat to marinate for at least 20 minutes, up to 24 hours, flipping occasionally.

Preheat the grill to medium-high heat.

After the grill is hot, reduce it to medium heat.

Remove the mushrooms and peppers from the marinade, letting the excess drip off, and save the marinade for basting.

Grill the mushrooms for about 6-8 minutes per side until tender and browned in spots, and grill the peppers for about 3 minutes per side.

Baste the mushrooms and peppers occasionally with the reserved marinade using a pastry brush.

Place the burger buns on the grill with the insides facing down to warm and toast them.

Assemble the burgers by placing the grilled mushrooms and peppers on the buns, topping with a slice of cheddar cheese if desired.

Add condiments like ketchup, mustard, or salsa to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens