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Balsamic Portobello Mushroom Burgers


Adapted from Bob Cody's recipe on AllRecipes.com


  • 4 portobello mushroom caps
  • 1/4 C of The Olive Bin's Traditional 18-Year Balsamic Vinegar
  • 2 T + 1 T of The Olive Bin's Basil Olive Oil
  • 3/4 tsp dried basil
  • 1 tsp dried oregano
  • 1 T minced garlic
  • 4 (1 oz) slices provolone cheese
  • Salt and pepper, to taste
  • 4 whole wheat hamburger buns


  1. Place the mushroom caps, smooth side up, in a shallow dish.
  2. In a small bowl, whisk together balsamic vinegar, 2 tablespoons of Basil olive oil, dried basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let them marinate at room temperature for 3 to 4 hours, turning twice.
  3. Preheat grill at medium-high heat. Brush grate with remaining 1 tablespoon of oil. Place mushrooms on the grill; reserve marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.
  4. Top with cheese during last 2 minutes of grilling. Serve on buns - with tomato, lettuce, and other toppings as desired.


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