Balsamic Marinated Portobello Burgers Recipe

I'm a self-described "meatmaster," and in this role, I pay fairly little attention to the needs of my vegetarian friends. So I'm not entirely sure what compelled me, but I decided to throw six portobellos in the mix alongside my eight pounds of glorious home-ground fatty chuck.

With these gigantic shrooms in the house, I decided to give them a little more attention than the simple oil, salt, and pepper treatment. The portobellos sat in a quick balsamic marinade for thirty minutes before being grilled.

Finally, I understood why some people claim portobellos are "meaty"—the juicy, salty, and tangy mushrooms had a heft that was undoubtedly filling like a beef burger. While the day ended in my favor—with zero pounds of beef left but still with two portobellos remaining—I was happy to please every guest with the attention I normally reserve for my more meaty pursuits.