Meatless Monday: Fire up the grill

Portabella Burger, St. George, Utah, April 7, 2012 | Photo by Kathryn van Roosendaal, St. George News

The weather is heating up – and that means it’s time to fire up the grill!

Our traditional American grilling menu is heavy on the meat: burgers, steaks, ribs, chicken breast – you name it. And it may seem almost un-American to have a backyard cookout with something slathered in barbecue sauce.

The truth is you can grill just about anything. Just about any vegetable is delicious cooked on the grill. You can load up the fire with corn on the cob, onions, asparagus, squash, mushrooms or even broccoli. Smaller veggies can be put on kabobs or grilled in a basket so they don’t fall into the fire or you can mix them together in foil and cook them that way. Larger veggies like corn and zucchini can be brushed with olive oil or a dressing/marinade and cooked right over the flames.

If you really want something meatier for your Meatless Monday grilling party – or you really want something to slather barbecue sauce on – there are plenty of veggie burgers out there to choose from. Boca brand original meatless burger is an excellent choice; it is good enough to rate a spot on the menu at Red Robin restaurants. It grills up wonderfully and can be crusted with herbs and spices or slathered with your favorite secret sauce. Boca makes a crispy chicken patty that can also be grilled.

Another option to replace burgers or steak is the portabella mushroom. These large shrooms have a rich, meaty taste and they are beyond delicious cooked on the grill. If you doubt how good they can be, wander over to Oscar’s Grill in Springdale and try their portabella burger. You definitely won’t miss the meat!

Grilled Portabella Mushrooms

These grilled mushrooms can be served straight up in place of a steak or put on a bun for a healthy, meatless burger.


Portabella mushroom patties, St. George, Utah, April 7, 2012 | Photo by Kathryn van Roosendaal, St. George News
  • 4 large portabella mushrooms, about 5 inches in diameter
  • 1/3 cup balsamic vinegar
  • 1/2 cup water
  • 1 Tablespoon sugar
  • 1 clove garlic, minced
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 Tablespoons extra virgin olive oil


Clean the mushrooms with a damp cloth and remove the stems. Place them in a glass dish gill side up. Whisk together the other ingredients and drizzle over the mushrooms. Cover and let sit in the fridge for about an hour, turning the mushrooms once. Preheat your grill to medium. Lightly coat the grill rack with cooking spray. Grill the mushrooms over medium heat, turning often, until tender, 5 to 6 minutes. Baste them during cooking with the marinade so they don’t dry out. Serve hot.

Serves 4.

For more information on the Meatless Monday movement – including more grilling recipes – visit on the Internet.

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Copyright 2012 St. George News.


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1 Comment

  • alanc230 April 9, 2012 at 11:31 am

    I’ve grilled veggie burgers, but we haven’t tried grilling portobello mushrooms. It needs to get a little warmer here before we can start using the outdoor grill, but I intend to try this recipe. Sounds great.

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