Grilled Portobella Mushroom Cheeseburgers

We finally get to use the grill for a recipe in this cookbook! We’re all abstaining from television, movies, and video games during Exodus 90. So here’s a great reason to get outside, watch the kids run around the yard,

Serves 4

Prep time: 45 minutes

Cook time: 15 minutes

We finally get to use the grill for a recipe in this cookbook! We’re all abstaining from television, movies, and video games during Exodus 90. So here’s a great reason to get outside, watch the kids run around the yard, and Grill, Baby Grill! These burgers are healthy, delicious, and full of flavor. They are grilled until juicy and tender, and the cheese puts this one over the top.

“In God’s will, there is great peace.” – Saint Josephine Bakhita

Ingredients

  • 1/2 cup Italian dressing
  • 3 Tablespoon balsamic vinegar
  • 2 Tablespoons soy sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 4 portobella mushroom caps, cleaned
  • 4 slices mozzarella cheese
  • 4 hamburger buns
  • 4 Tablespoons basil pesto
  • Lettuce, onion, tomato, and your other favorite condiments

Instructions

  1. In a gallon size Ziploc bag, combine Italian dressing, balsamic vinegar, soy sauce, black pepper, and garlic powder. 
  2. Add the mushroom caps, seal the bag, and marinate at room temperature for 40 minutes, flipping it over after 20 minutes.
  3. Heat an outdoor grill to medium heat. Once hot, brush the grate lightly with oil to prevent sticking.
  4. Remove the mushrooms from the marinade, reserving the marinade for basting. Grill the mushrooms for 5 minutes on each side, brushing them with the marinade every 2 minutes.
  5. When the mushrooms are done, top each with a slice of cheese and cook until the cheese is melted, about 2 minutes.
  6. Remove mushrooms from the grill and serve on hamburger buns with pesto, lettuce, onion, tomato, and your favorite condiments.

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