It is summer and time for firing up the grill and having delicious burgers. Portobello mushrooms take the place of meat in tonight’s healthy grilled dinner!

After marinating the burger-sized portobello caps in oil, vinegar, salt, pepper, and garlic powder for a half an hour John put the mushrooms on the grill. They cooked for about 14 minutes total, 8 minutes on the cap side and 6 minutes on the gill side.

Meanwhile I was preparing the toppings for our burgers. First some caramelized onions.

Onions getting sweet and brown

Then an array of other toppings, spinach, sliced tomato, and feta cheese. John also opted for some whole grain mustard. NOTE: for a vegan version omit feta cheese!

Tomato slices, feta cheese, and spinach

A little earlier I whipped up some broccoli salad in a sweet and tangy celery seed dressing to accompany our burgers. When dinner was over John said, “Dinner was great! Let’s have this again.” Music to my vegetable-loving ears!

Portobello mushroom burger with caramelized onions, tomato slices, feta cheese, and spinach served with broccoli salad