Grilled Portobello on a bun

By Allan H – Orillia, ON
Grilled Portobello on a bun
  • Prep Time: 15
  • Total Time: 30
  • Servings: 4

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About this Recipe

Don't forget your vegan friends when you have a barbeque. This light offering is full of taste, and you might find making it for yourself.


16 oz Portobello mushrooms
1/2 cup Balsamic Vinaigrette dressing and marinade
4 Villagio Italian Style Crustini Buns
1 large tomato, chopped
1/4 medium red onion, chopped
1/4 cup green cucumber relish
4 (optional cheese slices)


Prepare topping by mixing together relish, chopped onion, chopped tomato and sprinkle with some pepper.

Prepare mushrooms by removing stems. I prefer to wash and spin dry in a salad spinner. In a large bowl marinate mushroom caps in Balsamic Vinaigrette for and hour or so, making sure all surfaces have marinate on them. Cook on a medium grill, about 3-4 minutes a side. Do not overcook as they will shrink too much.

Toast buns on the grill.

Lay one or two caps, depending on size (16 oz should do 4 buns) and add about 3 tbsp of topping.

Optional cheese can be added for vegetarians the heat of the caps should melt the cheese, or add cheese to cap and bun when toasting. I find these are delicious with or without cheese.

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