When the Florida heat is on, I’m always looking for meals that are flavorful and satisfying without feeling too heavy. These BBQ Portobello Burgers are one of my favorite alternatives to a traditional beef burger. They still give you that wonderful smoky, just-off-the-grill flavor, but the meaty Portobello mushrooms make them a lighter option for a hot Florida day.
Barbecue itself has a fascinating history in the Americas. The word “barbecue” is generally traced to barbacoa, a term Spanish explorers used after encountering Indigenous Caribbean cooking methods involving food cooked on or above wooden frameworks. Over the centuries, those early cooking traditions evolved into the many regional styles of barbecue we know and love today.
Mushrooms have their own long culinary history, too. They have been gathered and enjoyed for thousands of years, and the ancient Romans prized certain varieties as delicacies. Today, Portobello mushrooms have become especially popular as a meat alternative because of their substantial texture and rich, savory flavor.
That’s what makes them so good on the grill! A Portobello cap soaks up the marinade beautifully, develops a delicious char as it cooks, and is sturdy enough to pile onto a bun with all your favorite burger toppings.
For me, this is the kind of recipe that works especially well during our long Florida summers. When it’s simply too hot for a big, heavy meal, I can still fire up the grill and enjoy all those classic backyard barbecue flavors with something a little lighter.
Serve these BBQ Portobello Burgers at a summer cookout, poolside lunch, or casual dinner, and don’t be surprised if even the meat lovers want one!
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
3 tablespoons light mayonnaise
3 tablespoons BBQ sauce
3 cups shredded red cabbage
4 portobello caps
2 tablespoons grapeseed oil
2 teaspoons dry rub seasoning
4 slices gouda
4 whole wheat buns
Preparation
In a bowl, whisk together mayonnaise and BBQ sauce.
Toss with red cabbage and set aside.
Preheat grill over medium heat. Clean and grease the grates.
Remove stems and gills from mushrooms.
Brush with grapeseed oil and season with dry rub.
Grill for about 5 minutes on each side or until tender.
Top each with a slice of gouda.
Serve on buns with prepared slaw.
Serve with additional BBQ Sauce if desired.
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