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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 Life & Entertainment
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.