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Make room on the grill for portobello mushroom burgers

Make room on the grill for portobello mushroom burgers

May 11th, 2019 by America's Test Kitchen, Associated Press in Features
This undated photo provided by America's Test Kitchen in April 2019 shows a Grilled Portobello Burger in Brookline, Mass. This recipe appears in the cookbook “Vegetables Illustrated.” (Joe Keller/America's Test Kitchen via AP)

Portobello mushroom burgers are no longer just a sad substitute for beef burgers; they are legitimately delicious choices on their own.

For charry grilled portobellos that wouldn't leak moisture and make the buns soggy, we decided to try scoring them, a technique that works well with oven-roasted mushrooms. It worked like a charm on the grill.

We lightly scored the mushrooms on the smooth, non-gill side in a crosshatch pattern. This helped expedite the release of moisture, which dripped out and evaporated on the grill, ensuring intense mushroom flavor and toasty, non-soggy buns. The crosshatching also allowed the mushrooms to absorb more marinade — a flavorful mix of olive oil, red wine vinegar and garlic.

Once they were cooked, we filled the portobello caps with a savory mixture of feta, sun-dried tomatoes, and roasted red peppers before stacking them on grilled buns with basil mayo, baby arugula and sweet grilled onions.

If your mushrooms are larger or smaller than 4-5 inches, you may need to adjust the cooking time accordingly. If the mushrooms absorb all the marinade, simply brush the onions with olive oil before grilling.