BBQ Portobello Mushroom Burger

4 Servings
230 Minutes

BBQ Portobello Mushroom Burger

With: Oroweat Multigrain
This Recipe Uses

Oroweat Multigrain

Ingredients

  • 4 oroweat Multigrain Sandwich Thins rolls
    Find In Stores Nutrition Info
  • 1/4 c. low-sodium soy sauce
  • 1/4 c. balsamic vinegar
  • 2 tbsp. olive oil
  • 3 garlic cloves, minced
  • 4 portobello mushroom caps, cleaned with stem removed
  • 1 c. canned low-sodium black beans, rinsed
  • 4 oz. shredded cheddar cheese
  • 1/4 c. BBQ sauce
  • 1 jalapeno, seeded and diced

Instructions

  1. Combine soy sauce, balsamic vinegar, olive oil, and garlic in a large zip-top plastic bag.
  2. Add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally.
  3. Remove mushrooms from bag and discard marinade.
  4. Preheat grill for medium-high heat.
  5. In a medium bowl, mix together black beans, cheese, BBQ sauce, and jalapeno. For a less spicy flavor, use fewer jalapenos.
  6. Divide the filling equally among four mushroom caps.
  7. Place mushroom on grill, stuffing side up.
  8. Cover the grill and cook until cheese melts and juices bubble at edges of mushroom, about 6 minutes.
  9. Serve stuffed mushroom caps on a toasted roll with your favorite condiments.
  • 4 oroweat Multigrain Sandwich Thins rolls Multigrain
    Find In Stores Nutrition Info
  • 1/4 c. low-sodium soy sauce
  • 1/4 c. balsamic vinegar
  • 2 tbsp. olive oil
  • 3 garlic cloves, minced
  • 4 portobello mushroom caps, cleaned with stem removed
  • 1 c. canned low-sodium black beans, rinsed
  • 4 oz. shredded cheddar cheese
  • 1/4 c. BBQ sauce
  • 1 jalapeno, seeded and diced
  1. Combine soy sauce, balsamic vinegar, olive oil, and garlic in a large zip-top plastic bag.
  2. Add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally.
  3. Remove mushrooms from bag and discard marinade.
  4. Preheat grill for medium-high heat.
  5. In a medium bowl, mix together black beans, cheese, BBQ sauce, and jalapeno. For a less spicy flavor, use fewer jalapenos.
  6. Divide the filling equally among four mushroom caps.
  7. Place mushroom on grill, stuffing side up.
  8. Cover the grill and cook until cheese melts and juices bubble at edges of mushroom, about 6 minutes.
  9. Serve stuffed mushroom caps on a toasted roll with your favorite condiments.