Balsamic Marinated Portobello Mushroom Burgers with Sun Dried Tomatoes and Crumbled Smokey Blue
Marinating the portobellos in a combination of Sigona’s organic balsamic, or our 12-year aged balsamic, and our Milanese Gremolata infused olive oil adds layers of savory and slightly sweet flavor.
Make this into a burger or leave off the bun for a delicious and satisfying gluten-free meal! This is a nice vegetarian option, and if vegan is what you’re going for, you can leave off the cheese!
Once on the grill, neighbors will be peeking over the fence to see what’s cookin’!
Gremolata is a traditional Italian herbal condiment consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint. Our Milanese gremolata olive oil is perfect for this dish!
You can use organic balsamic for this OR you can use our 12-year aged condimento traditionale balsamic to make the marinade.
Balsamic Marinated Portobello Mushroom Burgers with Sun Dried Tomatoes and Crumbled Smokey Blue
Ingredients
Ingredients:
- 1/3 cup Sigona’s Milanese gremolata olive oil
- 2 Tbsp Sigona’s organic balsamic or Sigona's 12-year aged condimento tradizionale balsamic
- 1 clove garlic minced
- 1 Tbsp minced shallot
- Salt and freshly ground pepper to taste
- 2 portobello mushrooms wiped and brushed cleaned, stems removed
- 1/4 cup crumbled blue cheese such as Rogue Creamery Smokey Blue
- 6 to 8 sun-dried tomatoes oil packed, drained and halved, if necessary
- Optional: 2 rolls or buns of choice lightly toasted
- Fresh basil leaves for serving
Instructions
- Place prepared mushrooms in a shallow, rimmed dish. In a bowl whisk together the oil, balsamic, garlic, shallot, salt and pepper. Reserve 2 tablespoons of the marinade. Pour the remaining marinade over the mushrooms and allow to marinade at room temperature for 1 hour, flipping after 30 minutes.
- Preheat an outdoor grill or indoor grill pan over medium-high heat. Lightly oil the grates with cooking oil. Remove mushrooms from marinade and add to the grill; cook for 2 to 4 minutes a side, flipping once, until they’re tender and show grill marks.
- With buns: Brush the cut sides of the buns with the reserved marinade. Add the mushroom and top with tomatoes, crumbled blue and a few basil leaves. Drizzle any remaining marinade on top, if desired.
- Without buns: Plate the mushrooms and top with tomatoes, crumbled blue and basil leaves. Drizzle some reserved marinade on top.
