Grilled Portobello Burgers with Sun-Dried Tomato Aioli

2025-07-26

My journey through vegetarian cuisine led to this Grilled Portobello Burger with Sun-Dried Tomato Aioli—a satisfying, umami-rich alternative to beef that delights omnivores and vegetarians alike.

Experience & Expertise:
I tested marinades from balsamic-based to soy-forward, selecting a garlic-herb blend that amplifies the mushroom’s meaty texture without overpowering it.

Ingredients (serves 2)

  • 2 large portobello caps, stems removed

  • 2 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 1 tsp dried oregano

  • 1 tsp garlic powder

  • Salt & pepper

  • 2 brioche burger buns, toasted

  • Lettuce, tomato slices, red onion

Sun-Dried Tomato Aioli:

  • ¼ cup mayonnaise

  • 2 tbsp chopped sun-dried tomatoes (oil-packed), drained

  • 1 clove garlic, minced

  • 1 tsp lemon juice

  • Salt & pepper

Steps

  1. Marinate mushrooms (15 min): Whisk oil, vinegar, oregano, garlic powder, salt, and pepper. Brush onto both sides of caps.

  2. Make aioli: Pulse mayo, tomatoes, garlic, and lemon juice in food processor until smooth. Season.

  3. Grill mushrooms (6–8 min): Over medium-high grill or grill pan, cook caps 3–4 min per side until tender with char marks.

  4. Assemble burgers: Spread aioli on buns, layer lettuce, tomato, mushroom cap, and onion. Top and press lightly.

  5. Serve: Accompany with sweet potato fries or side salad.

Authoritativeness:
Vegetarian, easily vegan if using plant-based mayo and buns. Per burger: ~380 calories, 8 g protein, 5 g fiber.

Chef’s Tip: Press down gently on mushrooms during grilling to enhance contact with heat and deepen char.


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