Wednesday, April 2, 2008

Agave Mustard Balsamic Vinaigrette Marinated Grilled Portobello Burgers

Another tester from the book!

On an ciabatta bun with Sun Dried Tomato Aioli Vinaigrette and mixed baby greens.

Just check out those grill marks!

Agave Mustard Balsamic Vinaigrette Grilled Portobello Burgers
4 portobello mushroom caps
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tbsp agave nectar
1 tbsp brown or dijon mustard
1 tbsp whole mustard seeds (toasted*)
Fresh cracked pepper and sea salt to taste

Whisk everything together in a bowl, makes enough to marinate 4 portobello caps. Marinate for at least twenty minutes. To grill, grill each side for at least 5-7 minutes, turning twice to get the cross hatch grill marks. The sweetness of the marinate carmelizes nicely on the grill. YUM!

*To toast your mustard seeds, use a dry pan or pot with a tight fitting lid. Put the seeds in the pot, cover, and turn on the heat to medium high. Don't go far, it will only take a few seconds for the seeds to start "popping." Once they start popping, turn off the heat...they're done!

Sun Dried Tomato Aioli
This works well on these burgers, and as a sanwich or bagel spread.

2 cloves garlic
1/4 cup sundried tomatoes (about 8 pieces) I use "packed in oil," if you use dry, add about a tbsp of olive oil
1/4 tsp paprika
1/4 cup pine nuts
3/4 cup vegan mayo
salt and pepper to taste

In a food processor, process garlic, tomatoes and paprika. In a bowl mix in the remaining ingredients. Store in an airtight container in the fridge until ready to use. Makes about 1 1/4 cups.


Cindy said...

Yum! I love using portobello mushrooms for fake-steak sandwiches. :-)

Melisser; the Urban Housewife said...

This sounds AMAZING! I think I need to make those mushrooms, pronto!


These look so flavorful!!
Makes your mouth water.

aTxVegn said...

Ooh, Joni, this has to be your best burger recipe yet! I can't wait to test!

Maggie M. said...

Oooo I love portobellos. Those grill marks are awesome :) I definitely want to try this once I get my grill working.

mustardseed said...

My eyes. (and my wallet) Nice one! I guess I won't mind paying a bomb for portobellos and agave anymore...

Mary said...

I made these and according to my taste testers, they were amazing! I don't really like mushrooms this big, but it was so fun to make and so pretty to look at! Thanks for all the great recipes.

Sam said...

While I'm not a fan of mustard or portabellos (Gasp! I know...) I think my fiance would flip for these! They look fantastic!!

Adventure Veggie said...

Delicious!!! I made it last night. I cut up the mushroom, marinated it for 20mins then warmed it up on the skillet with an unripe avocado for around 10mins. Put it on top of spinach and 1/2 tomato. Thank you for the recipe!

Alex Staff said...

The combination of mustard and balsamic vinaigrette would mix up the sour and zesty flavors that would perfectly complement that Portobello burger. An awesome combination and very unusual!

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni