Portobello Mushroom Burgers

We love this large meaty marinated mushroom, grilled, and served on a burger bun.  I like it with a cabbage topping, but it is also delicious the traditional way with lettuce, tomato slices, and pickles.

Usually the mushrooms we get are flat enough to fit into the bun, but this last week the mushrooms we bought were so fat, that I decided to cut them into 1/2 inch slices and use several slices in each bun.  Regardless, the process is the same for marinating and cooking the mushrooms.

Gently wash two Portobello mushrooms and remove the stems.

Prepare the marinade in a dish large enough to lay both mushrooms flat:

• 2 Tablespoons rice vinegar
• 2 Tablespoons soy sauce
• 1 Tablespoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon sesame oil
• 1 teaspoon powdered ginger
• 1 Tablespoon chili sauce
• 1/3 cup vegetable broth or water

Allow the mushrooms to marinate for at least 30 minutes, turning over at least once and spooning marinade on top of the mushrooms.  If you have the time, leave them in the marinade for up to an hour.

You can either broil the mushrooms in the oven or on an electric griddle.  If using the oven, prepare a broiling pan by lining it with foil and turning up the edges to catch juices.

Remove the mushrooms from the marinade and place on the foil (or the preheated griddle).  Spoon some marinade on top. Broil for 3 to 5 minutes, until browned.  Turn over, spoon more marinade on top and return to the broiler for another 3 to 5 minutes.

Serve on burger buns.  Top with cabbage slaw (see the Asian Slaw recipe elsewhere in this blog), barbecue sauce, or guacamole, or the usual condiments (tomato slices, lettuce, pickles, ketchup, mustard).

Have napkins available as this is a juicy meal!