Just because I’m a native born Texas gal, doesn’t mean I don’t know how to smoked up a meat free meal. Vegetables are one of my favorite grill items, in all honesty, because of how versatile they are to utilize in so many dishes throughout the week. Add a grill basket or a set of cast iron skewers to your kitchen must-haves and deliciously charred, crisp, smoky vegetables will be yours to devour as often as you feel like manning a grill. Need inspiration? Check out a few ways I’ve incorporated leftover grilled veggies in my weekly menus below.
Asparagus? So freaking delicious tossed in a Carbonara or slathered in a maple glaze. Zucchini? Thinly slice and add as a topping on your favorite pizza, especially if you beef up that grill flavor with smoked mozzarella or gouda cheese. Brussel Sprouts? Oh yeah, you definitely wanna toss those in a bit of honey, add a pinch of heat, and grill ’em up nice and crispy! Corn-on-the-cobs? If you can refrain from eating them all hot off the grill, then toss them into a seafood boil or remove the kernels and add to Ramen soup or chowder. Hell, even romaine or raddicco is delicious grilled up and served as a warm salad, with hand torn croutons and a tangy dressing.
But my favorite veg to throw on the grill? Portobello caps. For the ultimate toothsome, fire kissed, satisfying meat-free burger, even this Texas gal hardcore craves, portobello caps are a must. As previously mentioned, I threw these caps on my offset smoker along with beer can chicken and a bunch of asparagus. This recipe is also tasty, however, with grilled, broiled, or roasted portobello caps. I mean, you can’t really go wrong with a burger right?
2 – 4 portobello caps, depending on size
2 sesame seed whole wheat buns, or burger bun of choice
2 slices cheese of choice, such as cheddar, American, or pepper jack
1/2 tsp EVOO
salt and pepper to taste
toppings of choice: lettuce, tomatoes, coleslaw, pickles, onion, jalapenos, avocado, sunny side egg, mayo, ketchup, mustard….whatever you like
Prepare a gas or charcoal grill.
Slather the portobello caps evenly in the EVOO. Salt and pepper both sides. Set aside.
Once ready, grill the portobello caps about 5 minutes per side or until the mushrooms are just tender, with a bit of visible char and/or grill marks. Flip once more, add the cheese slices, and cover with a heat safe dome. Continue to cook until the cheese is completely melted, maybe 2 minutes more. Remove from grill and assemble burgers.
On a toasted burger buns, slather your favorite condiments, add the portobello caps, and layer on your favorite burger toppings. Serve immediately.
Alterations: Gluten free? Skip the bun and serve in large iceberg lettuce leaves. Vegan? Skip the cheese or sub in your favorite vegan slice.