Just like beef burgers, there are many ways to prepare and many toppings to add to a portobello mushroom burger. I've included the two recipes I use below (here's the one from allrecipes.com that I used last night, the other one is listed at the bottom of the page.)
Ingredients:
4 portobello mushroom caps
1/4 cup balsalmic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 oz) slices provolone cheese
Directions:
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 minutes or so, turning twice.
2. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side or until tender. Brush with marinade frequently. Top with cheese during the last two minutes of grilling.
Another thing I didn't do the first time I made these, is scrape off the gills from the underside of the mushroom because they cause the mushrooms to be slimy. I most often bake these in the oven on a rack (over a pan since they are juicy) at about 400 degrees. The time depends on the thickness of the mushrooms. Our was pretty small last night, so it only took about 12 minutes. Ron has also cooked them on the grill which worked really well.
We like our burgers with provolone cheese, avocado and spinach (or lettuce) and served on warm, whole-wheat buns. Our son eats these too. At first, not his favorite, but last night he was adding lettuce and avocado! I didn't say a word, just watched him enjoy the burgers :)
Action Item: Pick up some portobello mushrooms and give these a try! You'll find lots of recipes online, and the ones with reviews offer great ideas and tips to adjust the recipe to your liking.
For Further Reading: Allrecipes.com recipe and FoodNetwork.com recipe
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