Portobello Cheeseburgers with Pear Slaw
The slaw for these vegetarian cheeseburgers gives them a fresh, sweet crunch. If you don’t have a pear on hand, swap in an apple—it will be just as delicious!
Ingredients
- 6 Tbsp. olive oil
- 2 Tbsp. red wine vinegar or sherry vinegar
- 2 tsp. 1 tsp. dried oregano, rosemary, and/or sage, crushed
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 medium to large Portobello mushroom caps
- 1 large firm pear (or 2 small), julienned or coarsely shredded
- 1 stalk celery, thinly sliced
- 1 carrot, julienned or coarsely shredded
- 1/2 cup thinly sliced red onion
- 1 small lemon
- 4 to 6 oz. Cheddar cheese, thinly sliced
- Burger buns
- Barbecue sauce*
Instructions
- For marinade, in a small bowl whisk together 3 Tbsp. of the olive oil, vinegar, oregano, garlic powder, mustard, salt and pepper. Place mushrooms in a large resealable bag. Drizzle in marinade and turn several times to coat. Chill at least 30 minutes or up to 4 hours.
- Meanwhile, for slaw, in a medium bowl combine pear, celery, carrot, and onion. Squeeze lemon juice over all; toss to coat. Drizzle with the remaining 3 Tbsp. olive oil and toss again. Season to taste with additional salt and pepper. Cover and chill until serving time.
- Preheat grill to medium-high heat. Remove mushrooms from marinade and grill, gill-side down, 5 minutes. Turn and grill 5 minutes more or until tender, topping with the cheddar cheese in the last 1 or 2 minutes of grilling. Serve on buns with barbecue sauce and slaw.
Notes
- Here is my easy, stir-together barbecue sauce