Korean BBQ Portobello Burger/Ribs

This Recipe was too good not to try! Taken from Isa Does it cookbook by Isa Chandra Moskowitz. You can find more of her recipes at The Post Punk Kitchen

You can substitute the portobello with our stropharia, hen of the woods, shiitake, or lion's mane mushrooms. We like it best on the meaty but tender stropharia. Let us know what mushroom you like best korean BBQ'd in the comments below!


1 cup water
1/4 cup light molasses (I left this out because I couldn’t find it)
1/4 cup maple syrup
1/4 cup tomato paste
1/4 cup soy sauce
1/4 red wine vinegar
2 tsp sesame oil
2 Tbsp liquid smoke
2 tsp sriracha
2 cloves garlic
1 tsp onion powder
4 portobello mushroom caps
Olive oil for grill


Combine all of the marinade ingredients in a large, shallow bowl. Mix well. Marinate the mushroom caps for at least 15 minutes or up to 1 hour.
Preheat broiler to high. Cover a baking sheet with nonstick foil (or spray with cooking spray). Arrange the oven rack about 6 inches from the heat. Place each mushroom cap gill side up on the baking sheet and broil for 5 minutes on each side. (the longer broiled the more rib like you will get!) Spoon some marinade over the mushrooms after flipping.
To assemble, spread the bun with a little mayo. Place burger on bun and top with kimchi.