Tuesday, September 4, 2012

Portobello Mushroom Burger Recipe

I've been doing my best to cut down on red meat. However, I love a good burger. I also love mushrooms. This recipe combines the best of both.

A good friend of mine, Suzanne Schneider, has an awesome cooking blog. This is one of her recipes.

I have provided the ingredients and directions with my personal changes. For the original recipe, please click here.

Portobello Mushroom Burger
2 Servings

- 2 Large Portobello Mushroom Caps
- 1/4 Cup of balsamic vinegar
- 2 TBSP olive oil
- 1 tsp dried basil
- tsp dried oregano
- 1 TBSP minced garlic
- salt and pepper to taste
- 2 hamburger buns

Toppings (Pick the ones you'd like):
- Onions (I use thinly sliced red onion)
- Spinach, lettuce, or arugula (I use spinach or arugula)
- Tomatoes
- Cheese (I used provolone)
- Mustard, Ketchup, Mayo (I only use a little mayo)


1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15-30 minutes, turning once halfway through. (I have also let these marinate all day in the fridge with great results).

2. Preheat grill or saute pan for medium-high heat (I haven't tried to grill these yet).

3. Brush grate with oil or spray pan with cooking spray. Place mushrooms on the grill/pan. If on grill, reserve marinade for basting. If in pan, add to pan with mushrooms. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. If in pan, cook 8-10 minutes on each side, or until tender throughout (cooking time will depend on thickness). Top with cheese during the last 2 minutes of grilling/cooking.

4. Warm up buns on grill or on stove and top with mushroom cap. Add desired toppings and enjoy. 

Grab some napkins! This one's juicy!