Grilling time is still on and portabella mushrooms are one of my favorite meat alternatives. It’s meaty, juicy, and very flavorful. You can use your favorite toppings to turn it into your own meat-free burger creation. Most of the time I caramelize onions and place on top, this time I used pre-bought crispy onions. In a bowl or dish place the following.
- 4 large portabella mushroom caps, cleaned
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tbsp salt
- 1 tsp ground pepper
- 2 tsp smoked paprika powder
- 4 ciabatta buns
- 4 slices swiss cheese
- Mustard of choice
- 1 Cup prepackaged crispy onions, or 1 onion sliced and caramelized
Place mushrooms in dish. Drizzle evenly with the olive oil on both sides and rub evenly with the minced garlic. Sprinkle both sides with the salt, pepper and smoked paprika. Cover with plastic wrap and refrigerate for at least one hour. Reserve the marinate oil that is left over in the dish or bowl. On medium fire, grill mushrooms approximately 6 minutes per side. While mushrooms are cooking, brush the ciabatta buns with the garlic oil reserved from earlier. Grill the buns over low heat taking care not to burn them, about 1 minute per side. When mushrooms are about 1-2 minutes from being done, top with the swiss cheese and finish cooking. Now for assembly, place a mushroom on each bun, top with the onions. Brush the other half of bun with mustard. Don’t forget extra napkins!