Portabella Mushroom Burgers with Red Pepper Mayonnaise

Portobello mushroom caps are marinated in soy sauce and balsamic vinegar, then grilled and served on buns with a spicy-hot and colorful roasted red pepper mayonnaise with lots of cayenne. Serve with tomato, onion, and lettuce.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 375 Calories

Ingredients

• ½ cup soy sauce
• ½ cup balsamic vinegar
• 1 large red bell pepper
• 4 large portobello mushroom caps
• 1 tablespoon cayenne pepper, or to taste
• 4 hamburger buns, split
• 4 cloves garlic, chopped, or more to taste
• 1 cup reduced-fat mayonnaise

Recipe Instructions

Step 1

Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.

Step 2

Preheat grill for medium-high heat and lightly oil the grate.

Step 3

Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.

Step 4

Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.

Step 5

Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.