Grilled Balsamic Portobello on Brown Sugar Buns

I've never been afraid to tackle cooking, but I've always been a little skittish about baking - the math, the chemistry, the subjects a liberal arts geek like myself always tripped over in school. But as I peruse more food blogs, I'm finding such an exciting assortment of goodies that pique my interest  My mind tends to wander towards shapely, aromatic breads and soft, tender pastries. I might as well come out and say it - I'm a little bi-epicurious.

Cakewalker, a beautifully executed blog focusing on baking, dropped a post before the holiday about its award winning Red, White, and Blueberry burger, including a brown sugar bun made from scratch.  The bread seemed so simple yet so tempting, and I wanted to try it with something less heavy - grilled balsamic portobello with roasted red pepper.

I don't have a mixer, a rolling pin, or any baking materials beyond a baking sheet, so this was done strictly with my hands and a wooden spoon - I'm practically Amish! So see my pics below, how I prepped the portobello and side cucumber salad, and check out Cakewalker's blog for the full recipe.
For the "burger," I destemmed the portobello mushrooms, marinated them in balsamic and olive oil for 20 minutes, grilled them on medium for about 8 minutes, placed a piece of provolone on top, tossed them on a bun and added roasted red pepper and a slice of tomato.  It was sweet, slightly tangy, and brought out the flavor of the buns beautifully.  Simple, and perfect.
I served this with a side of Austrian cucumber salad - coat the cucumber with lemon juice, stir in a few pinches of sugar, and sprinkle a bit of paprika across the top.  Quick, easy and refreshing summer dish!  If you prefer to be more German about your cucumber salad, toss in a dollop of sour cream as well.
Questions?  Additions?  Comment below, or email


  1. Wow! I'm so impressed that you forged ahead with the Brown Sugar Buns recipe sans the modern conveniences of power equipment. You've proven that the time honored "elbow grease" method of preparation still yields terrific results, and your buns are no exception. This presentation with the grilled Balsamic Portobellos is spot on and inspires me to give it a try. Thank you for the shout out and for sharing this healty, delicious looking recipe!

    Kind regards,
    Brooks at Cakewalker