HELLO SUMMER! You are my favorite season with your warm sun, plump produce, and grill inducing attitude.
While I am certainly late to the Portobello burger party, in this case: it is way better late than never!
At a recent BBQ with options of chips and grilled meat… I opted for veggies: sliced carrots and apples instead of chips and mushroom instead of meat.
I also made this colorful salad to encourage everyone to decorate their burgers/dogs with some green (red and orange)!
Let the mushroom marinate so it absorbs flavor…then put that baby on the grill!
Move over meat! …and you already know grilled avocado is smokey and creamy, right?
Jamican Jerk Seasoning
Salt and Pepper
1. Prepare marinade: Combine soy, lemon, garlic, jerk seasoning, salt and pepper, garlic, and olive oil in a bowl. Add mushrooms so it is well covered in the flavor juice (if you fork holes in the mushroom it’ll absorb those juices nicely too). Marinate for at least 10 minutes before putting on the grill.
2. Grill mushroom (about 10 minutes total), adding marinade on top while it grills to enhance and develop flavors.
3. Remove mushroom from the grill and create the burger of your dreams! I added kiwi–new favorite burger accoutrement–for a sweet touch that matched the texture of the farm-fresh tomatoes.
*My only mistake on this was putting the avocado directly on the bread—it got mushy fast but the taste was ALL there!
Photo Credit: Jordan Stelweck
Thanks Jordan! 🙂