Smoky Grilled Portobello Burger
A mushroom is a perfect food for smoking, since it is porous and spongy by nature. The meaty portobello will shrink and become intensely concentrated as it cooks. Just be careful that you don't overcook.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons champagne wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground chipotle pepper
- 4 medium portobello mushroom, stems removed
- 4 slices smoked cheese, optional
- 4 leaves butter lettuce
- 4 slices tomato
- 4 whole wheat hamburger buns
- 2 cups woodchips, soaked in water
- 1 spray bottle filled with water
- Smoker box or foil to make a pouch
In a cup, whisk the olive oil, vinegar, salt and chipotle pepper. In a container large enough to hold all four portobellos, place the mushrooms gill side up and drizzle with the marinade, dividing it among the caps. Marinate for an hour or overnight. Prepare the grill for smoking (see Tips & Notes for instructions). Put the mushrooms on a plate to prepare for grilling.
- When the grill is ready and the cool side of the grate is oiled, place the mushrooms gill-side up on the grate. Close the lid and grill for ten minutes. Open the lid and, if the mushrooms have filled with liquid, use tongs to pour out and discard the liquid, then flip over the mushrooms and smoke for ten minutes longer.
- If using cheese, flip the mushrooms again and fill with smoked cheese. Put back on the grill and replace the cover for two minutes, or until the cheese is melted.
- Serve immediately on buns with lettuce, tomato and your condiments of choice.
167 calories, 2 g. fat, 0 mg. cholesterol, 279 mg. sodium, 33 g. carbohydrate, 7 g. fiber, 9 g. protein