Image of Smoky Portobello Mushroom Burgers with Caramelized Onions

Smoky Portobello Mushroom Burgers with Caramelized Onions

Image of Smoky Portobello Mushroom Burgers with Caramelized Onions
  • icons/brand/timer copy 2 Created with Sketch. Prep Time: 15 minutes
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 20 minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 servings

Ingredients

  • 4 large portobello mushroom caps
  • 5 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • ½ to 1 teaspoon Wright’s® 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

  1. Combine 3 tablespoon olive oil, balsamic vinegar, Wright’s® Liquid Smoke, garlic and thyme. Brush all over mushrooms and let stand 30 minutes.
  2. 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.
  3. 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.
  4. 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.