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Barbecued Portobello Mushrooms

Meaty barbecued Portobello mushroom caps make the perfect vegan burger patty.


These barbecued Portobello mushroom caps are marinated in a tangy sauce that emphasizes their meatiness. They are yummy alternatives to meat patties for vegan hamburgers, or as a mushroom steak with other sides.


While these are intended for the vegans out there, I really enjoy these as a change of pace from meat-based hamburgers. I add a little liquid smoke to them to bring out the grilling flavour, especially when making these indoors in the winter.


Cleaning mushroom caps can be a little tricky. The key is to be gentle as you scrape the gills from the inside of the caps. Alternately, you can leave the gills in, but you have to make very certain all the dirt is removed.


When cleaning any mushrooms it's important not to immerse them in water. Use a damp cloth to wipe them clean.


Reserve the stems and chop them up for use in other recipes instead of discarding.

 

Ingredients

(Makes 6 servings)

  • 6 large Portobello mushroom caps, cleaned

  • 1/4 cup balsamic vinegar

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons vegan Worcestershire sauce

  • juice of 1 large lemon

  • 3 cloves garlic, minced

  • 2 teaspoons dried tarragon

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon liquid smoke (optional)

 

Directions

Heat an outdoor grill to medium heat, or indoor smokeless grill to medium-high heat. These can also be cooked on the stovetop using a grill pan over medium-high heat.


Clean the mushroom caps with a damp cloth and remove the stems and gills of the mushrooms carefully. Set aside.


In a mixing bowl, whisk together the balsamic vinegar, extra-virgin olive oil, vegan Worcestershire sauce, lemon juice, garlic, tarragon, sea salt, and liquid smoke if using.


Generously brush the tops of the mushroom caps with the marinade using a pastry brush then place them on the grill tops down to cook. Grill until the side of the mushroom on the grill is tender and browned (about 5 to 7 minutes). After 2 or 3 minutes of cooking, use a spatula to press the mushroom caps to help flatten them.


When the caps are ready to flip, brush the upward facing side with the marinade before flipping the caps over. Cook for an additional 3 or 4 minutes, or until the grill-side is browned and tender.


Transfer the barbecued caps to a plate and brush with the remaining marinade. Serve immediately.

 
 

Nutritional Information Per Serving:

total calories = 105 | total fat = 9.34g | saturated fat = 1.28g | cholesterol = 0mg | sodium = 224.95mg | net carbohydrates = 4.54g | dietary fibre = 1.18g | sugars = 2.69g | protein = 1.82g

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