Balsamic Portobello Burgers

• Balsamic Marinade:
• 1/4 cup balsamic vinegar
• 2 Tbsp olive oil
• 2 Tbsp Worcestershire sauce
• 2 sprigs rosemary
• 2 Tbsp steak seasoning
• Portobello Burgers:
• 4 portobello mushroom caps (stem removed, washed)
• 2 Pretzel buns sliced and toasted
• 1 avocado sliced
• 1-2 tomatoes sliced
• Mayo
• Basil

*Recipe courtesy of Jeff from his family kitchen, who works in Nordic Ware’s purchasing department. Jeff and his wife tweaked and created this recipe for family and friend’s barbecues and gatherings as they always struggled with what to bring as vegetarians. This recipe has become a staple and fit the bill perfectly for them- easy to prepare and transport!

Instructions:

Pour balsamic vinegar, olive oil, and Worcestershire sauce into gallon-size sealable plastic bag. Add rosemary, steak seasoning and mushroom caps. Shake well to coat. Let sit 10-15 minutes.

Once mushrooms are done marinating, grill on medium heat for 2-3 minutes per side. Grill or toast sliced pretzel buns and build burgers when mushrooms are just finished. Spread mayo on pretzel buns and add slices of tomato, avocado, fresh basil leaves and the grilled mushroom caps. Makes 4 mushroom burgers.

Note: If using a stovetop grill pan, preheat pan on medium heat. Cook mushrooms for about 4-6 minutes per side.

*To make vegan, substitute vegan Worcestershire sauce and Vegenaise in ingredients above.