Balsamic Portobello Burgers


35 minutes prep10 minutes cook
Serves 2–4
Main Dish
BurgerLean and Green


  • Mixing bowl
  • 1 gallon freezer bag (for marinating)


  • 4 portobello mushroom caps
  • 4 slices provolone cheese
  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp lemon juice (about the juice from 1 lemon)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 2 tbsp or 3 cloves garlic, minced



  1. Whisk together balsamic vinegar, olive oil, lemon juice, basil, oregano, salt, and garlic in mixing bowl with fork.
  2. Place portobello caps in freezer bag. Pour in marinade, seal, and swirl to ensure a consistent coating. Let sit at room temperature for 30 minutes.


  1. Preheat grill for medium-high temperatures and oil cooking grate.
  2. Grill portobello caps until tender, about 5 minutes per side. Baste with leftover marinade once per side. Cover with provolone for the final 2 minutes of grilling.
  3. Serve on lightly toasted brioche bun with baby spinach, tomato, red onion, and spicy garlic aioli.


If you don’t have access to a grill, a George Foreman or cast iron skillet would make a fine replacement.

Other main dish recipes:

Teriyaki Kabobs

Main Dish
Good Leftovers
25 minutes

Yogurt Chicken

Main Dish
25 minutes