Red Wine Portobello Burgers -

Red Wine Portobello Burgers

These Red Wine Portobello Burgers feature a quick, delicious red wine marinade. They’re perfect for a casual summer dinner on the back porch with friends and family!

Prep Time10

Cook Time15

Marinating Time45

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: burger, grill, mushroom, wine

Servings: double 'shroom burgers

Calories: 572kcal

Author: David

Ingredients

For the Red Wine Marinade

⅓ cup Black Box Pinot Noir red wine
3 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp soy sauce
2 tsp minced garlic
½ Tbsp black pepper
1 tsp minced onion
1 tsp chili powder
¼ tsp salt

For the Burgers

4 large portobello mushrooms cleaned and stems removed
2 hamburger buns toasted
1 Tbsp unsalted butter softened
2 slices Swiss cheese thick-cut
¼ cup basil leaves
2 large Romaine lettuce leaves
1 large tomato sliced
2 Tbsp mayonnaise

Instructions

In a medium bowl, whisk together all of the Red Wine Marinade ingredients.
Place the Portobello mushrooms cap-side down in a small baking dish and add the Red Wine Marinade. Let mushrooms marinate for 45 minutes, spooning the Marinade back onto the mushrooms occasionally.
Preheat a grill to medium-high heat. Brush the grill grates with a small amount of canola or vegetable oil to prevent mushrooms from sticking.
Lightly pat portobellos dry and place them on the grill over medium-high heat. Grill for 5-6 minutes, flip, and continue grilling for another 5-6 minutes or until the center of the mushrooms (where the stem used to be) is soft and juicy.
While the portobellos are grilling, butter the insides of both hamburger buns. Place buns (buttered side down) on grill for 1 minutes, or until butter has melted and buns are lightly toasted. Remove buns from grill and set aside.
Top two of the portobellos with slices of Swiss cheese. Close grill and cook for about 1 more minute, or until cheese has melted.
Remove portobellos from grill and place the cheese-topped mushroom on the lower half of each hamburger bun. Add several large basil leaves and then top with the remaining portobellos. Finally, add a large Romaine leaf and a thick slice of tomato to each burger. Spread 1 Tbsp of mayonnaise on the upper half of each bun and place on top.

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