These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise.
This recipe comes to us from our friends at The Mushroom Council.
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Makes 4 burgers
Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes.
Preheat grill to high heat.
To make garlic mayo, stir together mayonnaise (or sub vegan mayo), chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve.
Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender.
To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun.
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