Smoky Portobello Mushroom Burgers with Caramelized Onions
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Yield: 4 servings
Ingredients
- 4 large portobello mushroom caps
- 5 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- ½ to 1 teaspoon Wright’s® Hickory Liquid Smoke
- 2 cloves garlic, chopped
- 1 tablespoon fresh thyme leaves
- 1 large sweet onion, sliced
- ½ teaspoon salt
- 4 slices Swiss cheese
- 4 hamburger buns
- Arugula
Directions
- Combine 3 tablespoon olive oil, balsamic vinegar, Wright’s® Liquid Smoke, garlic and thyme. Brush all over mushrooms and let stand 30 minutes.
- Meanwhile, heat remaining 2 tablespoons olive oil in large nonstick skillet. Add onion and salt and cook over medium-low heat, 20 minutes, stirring occasionally or until onions are very tender and golden.
- Cook mushrooms on hot grill pan, 10 minutes, turning once or until tender. Top each mushroom with cheese slice. Cover and cook 1 minute or until melted.
- Serve mushrooms on toasted buns and top with arugula and onions. Garnish with additional thyme if desired.
Tip: To make Mushroom Sliders, use 8 to 12 large baby bella mushrooms and serve on slider buns.