I love mushrooms! Especially cooked mushrooms. That flavor is just oh, so delectable! So last week I decided to pull out an old recipe, for Portobello Mushroom Burgers!
Portobellos rival meat in price per pound, but I think they are lighter than a hamburger would be, and also form a better circle!
The boys don’t care for mushrooms, so they just got boring old hot dogs. Hubby and I, however, dined in grand fashion!
Portobello Mushroom Burgers
This recipe is top 8 and corn free, depending on your choice of bun and whether or not you top it with cheese!
- 2 portobello mushroom caps
- 1/8 cup red wine vinegar
- 1 Tbsp olive oil
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 Tbsp minced garlic (about 2 cloves)
- salt and pepper to taste
- provalone or swiss cheese (omit or substitute for dairy allergy)
Clean and dry mushrooms, and remove stems. (We diced the stems and added them to our potatoes.) Whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper.
Marinade mushroom caps 10-15 minutes, being sure to work marinade into bottom fibers.
This is not a “submerge the mushrooms” sort of marinade. You need to carefully spoon the marinade onto the mushrooms and then let them sit. I flipped mine halfway through so I could get some into both sides.
Grill or fry mushrooms approximately 5 minutes per side, brushing with any remaining marinade. Use extra olive oil to prevent sticking. Top with cheese slices during last few minutes of cook time to melt.
Serve with your choice of allergy-friendly bun and top with lettuce and tomato.
This was so good and we were so hungry, I didn’t remember to take pictures until I’d already started eating. It was good though!
I hadn’t made this recipe in years. When I asked hubby how he liked them, he said “more, please!” I guess we’ll need to move this back into the rotation!