Hello portobello mushroom burgers! I grew up seeing these as a vegetarian option in restaurants and cafes. But here’s the thing, for mushroom lovers (that would be me, you too?), portobellos are perfect for burgers, whether you are vegetarian or not. The cap of this ginormous cremini is the perfect size and shape of a burger. The mushroom is meaty and juicy and umami-y. Paint the caps with a little olive oil, put them on the grill for a few minutes each side, and you have a perfect grilled mushroom to put between two burger buns. In the following rendition, we’ve layered on grilled onions, some sautéed spinach, and sun-dried tomatoes, but it’s just as good plain, with a little salt and pepper.

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