Camp Kitchen: Grilled Portobello Mushroom & Swiss Burgers
We’re back from another weekend of adventuring in our new camping trailer and do we ever have something delicious to share! Traveling with raw meat can be a hassle, and we love to opt for vegetarian options whenever possible. Which is why portobello mushrooms have become one of our favorite camping staples in recent years. These shrooms are substantial, making them an easy and satisfying swap for traditional beef patties. Grill these bad boys up and see how well they stack up to your traditional burger. We added some Swiss cheese for extra flavor (totally optional) along with a freshly grilled bun, sprouts, and whatever additional toppings you like.10 minutes and voila! You may never go back to your old Angus burg again.
Takes: 10 minutes
Serves 2-4
Burgers
4 portobello mushrooms, small to medium sized
4 slices Swiss cheese
4 tbsp olive oil
2 tsp balsamic vinegar
2 tsp Desert Provisions Sonoran Sea Salt + more to taste
2 hamburger buns
Fixings (just a guide)
1 cup sprouted greens, we like radish sprouts (or lettuce of your choice)
2 slices tomato (omit if not in season)
Red onion thinly sliced
4 tsp avocado mayonnaise, divided
2 tsp Dijon mustard, divided
Heat up your grill or campfire to med-high heat. If cooking over a campfire, make sure to pre-heat the grill you’ll be using to cook the portobello mushrooms so it’s hot when you’re ready to cook. While the grill is heating up, clean (using a brush) each portobello and remove the stem. Whisk olive oil, vinegar, salt, and pepper together in a small bowl. Brush oil/vinegar mixture over portobellos on each side so each is generously coated. Use more oil, if needed. Let sit for 10-15 minutes.
Place the portobellos over a med-hot grill and cook for 4-5 minutes until they begin to soften and slightly blacken. (Prepare your buns and other fixings while the portobellos are cooking.) Flip and cook for another 3 minutes or until fully cooked. Once you flip the burgers, toast buns on grill. Add the Swiss cheese to the portobellos after you flip after about 2 minutes so it gets nice and melty.
Assemble burgers with the fixings of your choice (we included our favorite toppings, above) and enjoy immediately!
Cook's notes: We made these double burgers using medium sized portobellos, but they can easily be made with a single “patty”. If you opt for the singles, we’d recommend getting larger portobellos to make these more filling. Another fun addition is grilled onions. If cooking outside, prep in advance and store in an airtight container and easily grill up the onions with a little olive oil or butter. Happy adventuring!
