Perfect for summer grilling, portobello mushrooms make a satisfying veggie burger that’s quick and easy to cook.
Recipe tags: garlic base, easy difficulty, main, vegetarian, grilling
| 2 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 2 tbsp | vegetable oil |
| 4 | large portobello mushrooms, stems removed |
| 4 | slices Cheddar cheese |
| 4 | burger buns, split |
| 4 | lettuce leaves |
| 4 | slices tomato |
| 4 | rounds red onion |
In small bowl, whisk garlic base with oil; brush over mushrooms. Let stand for 5 minutes.
Meanwhile, preheat grill to medium-high heat; grease grate well. Grill mushrooms for 4 to 5 minutes per side or until well marked and tender.
Top each mushroom with cheese slice; grill for 30 to 60 seconds or until cheese starts to melt. Grill buns for 30 to 60 seconds or until lightly toasted.
Serve mushroom burgers in toasted buns with lettuce, tomato and red onion rounds.
Tips: For fully loaded burgers, add pickles, avocado and veggie bacon. If desired, remove the gills from mushrooms by scraping out the dark brown part on the stem side of the mushrooms with a spoon. The gills are edible, but they leach out an unappealing brown liquid when cooked.