Grilled Portobello Mushroom Burgers
Recipe from Vegetarian Times

These meaty mushrooms are marinated in Syrah, a medium-bodied red wine, for two hours before grilling. They can be served with a fruity white or full-bodied red wine.

Grilled Portobello Mushroom Burgers

by 2  people

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  • 6   
    large portobello mushrooms, stems removed, gills scraped out
  • 2   cups 
    Syrah red wine
  • 2   
    shallots, chopped (1/4 cup)
  • 1   
    clove garlic, chopped (1 teaspoon)
  • 8   
    black peppercorns
  • 2   
    sprigs fresh thyme
  • 6   
    toasted whole-wheat hamburger buns
    Soy mayonnaise, onions, tomatoes, and arugula for garnish
Poke holes all over mushrooms, making sure not to break them. Place in large glass baking dish.
Combine wine, shallots, garlic, peppercorns, and thyme in small saucepan, and season with salt. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Pour wine mixture over mushroom caps, and stir to coat. Cover, and marinate 2 hours.
Preheat grill or broiler. Remove mushrooms from marinade, and discard liquid. Grill mushrooms 5 minutes on each side, or until browned and juicy. Serve on buns with burger fixings.
Nutrition information
Per Serving: cal. (kcal) 166, Fat, total (g) 2, sat. fat (g) 1, carb. (g) 29, fiber (g) 3, sugar (g) 5, pro. (g) 7, sodium (mg) 216, Percent Daily Values are based on a 2,000 calorie diet
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