Grilled Balsamic Portobello Burger with Basil Aioli

So excited for you to try these gluten-free Grilled Portobello Burgers with Basil Aioli!

They are sure to become a go-to Summer meal! Quick and easy enough for a weekday, tasty enough for a cookout!

Juicy portobello mushrooms marinated, grilled and stacked with melty Swiss cheese, grilled red onion, roasted red pepper,  lemony arugula and fresh-tasting basil aioli.

It’s a gluten-free vegetarian meal that’s savory, juicy and bursting with flavor!

So let’s make them!

They come together super quickly– making them a great last minute meal!

I like to start by marinating the portobellos, then making the basil aioli and getting all the fixings ready because it all comes together quickly once you start grilling!

Also, you will note that the recipe is written for 2 large portobello caps… that is for 2 reasons:

1. that is how they are usually sold in my local stores, and
2. we often make these as a vegetarian alternative so usually only need 2 in our house.

Pointing this out so that you can double the recipe as needed.

Let’s start with the Balsamic Portobellos:

Portobellos are by nature are rich, meaty and juicy, but the balsamic marinade deepens their rich savory flavor and makes them extra juicy and delicious!

Here’s what you’ll need

2 large porotbello caps

olive oil

balsamic vinegar

garlic

salt & pepper.

All you do is whisk the marinade together, then generously coat the portobello caps and let rest while you prepare the other ingredients.

While they marinate, make the Basil Aioli…

A simple basil aioli is the easiest way to dress up your mayo and add fabulous summer-y flavor to your burger!

It’s creamy and has the best flavor!

I think you’ll find that you want to put this on every sandwich you make this summer!

All you need is:

avocado mayo (or mayo of choice)

olive oil

garlic

lemon juice

fresh basil

Whisk it together until well combined and creamy and set aside.

Now let’s talk toppings!

A toasted gluten-free bun with some or all the fixings, makes this a delicious and satisfying gluten-free meal!

Here’s what on the burger in addition to the basil mayo:

Swiss cheese (or cheese/ dairy-free cheese of choice)

grilled red onion

jarred marinated roasted red peppers

lemony arugula (just arugula tossed with lemon juice, olive oil and seasoned with salt & pepper — so good I usually make extra as a side salad!)

 

The combination is super flavorful, juicy and satisfying!

So when you have all your ingredients ready, it’s time to grill and assemble!

• The portobellos grill for 5-7 minutes each side (grill closed)
• then melt the cheese on the grilled portobello
• the onions grill the the last five minutes
• the burger bun is toasted for the last minute or so… so it all comes together quickly!
• Assemble by slathering the burger bun base with the basil mayo, adding the grilled portobello with melted cheese, top with the grilled onion, then chopped red pepper and finally the arugula and burger bun!

Then you have a perfect, juicy portobello burger!

Let me be honest here, since they are juicy, these can also be nice n’ messy to eat, especially when they are hot… but that’s the way it should be!

So whether you’re looking to feed the vegetarians at your table or add some gluten-free meatless meals to your week, this will be a hit!

Hope you love it as much as we do!

For more vegetarian burgers, try our:

White Bean Quinoa Burgers

Black Bean Burgers

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