The burgers-
In a wide, shallow dish, whisk together the balsamic vinegar, olive oil, salt and pepper. Add the portobello mushrooms, turn to coat and let rest for 30 minutes.
Preheat the grill, grill pan or cast-iron pan to medium-high heat.
Place the mushrooms on the grill or pan, gill side down, and cook until the mushrooms are tender, 3 to 5 minutes per side (depending on the thickness of the mushrooms).
In the last 2 minutes of cooking, divide the cheese between the mushrooms.
Spread 1 tablespoon of the chimichurri sauce on each of the 4 hamburger buns. Place 1 mushroom and some of the tomato slices on each burger. Serve.
The sauce-
In the bowl of a food processor or blender, place the parsley, garlic, red wine vinegar, oregano, salt and red pepper flakes. Pulse 1 or 2 times just to combine.
Add the olive oil and pulse a few more times, until the sauce is combined and chunky.
Originally Submitted
7/30/2013
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