Portobello Mushroom Recipes
Recipe 1: Portobello Mushroom Burger with Goat Cheese and Spinach Pesto
Ingredients:
- 4 large portobello mushroom caps
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 4 burger buns
- 4 ounces goat cheese
- Spinach pesto (store-bought or homemade)
- Arugula leaves
Instructions:
1. Marinate and Grill the Mushrooms:
- In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper.
- Place portobello mushroom caps in a shallow dish and pour the marinade over them. Let marinate for at least 15 minutes, turning occasionally.
- Preheat grill to medium-high heat. Remove mushrooms from marinade and grill for 4-5 minutes per side, or until tender and grill marks appear.
2. Prepare the Buns:
- During the last few minutes of grilling, toast the burger buns on the grill until lightly browned.
3. Assemble the Burgers:
- Spread a generous amount of spinach pesto on the bottom half of each bun.
- Place a grilled portobello mushroom cap on top of the pesto.
- Crumble goat cheese over the mushrooms.
- Top with arugula leaves.
- Close the burgers with the top half of the buns.
- Serve immediately and enjoy!
Recipe 2: Portobello Mushroom Burger with Avocado and Chipotle Mayo
Ingredients:
- 4 large portobello mushroom caps
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 4 burger buns
- 1 ripe avocado, sliced
- Chipotle mayo (store-bought or homemade)
- Red onion slices
- Lettuce leaves
Instructions:
1. Marinate and Grill the Mushrooms:
- In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper.
- Place portobello mushroom caps in a shallow dish and pour the marinade over them. Let marinate for at least 15 minutes, turning occasionally.
- Preheat grill to medium-high heat. Remove mushrooms from marinade and grill for 4-5 minutes per side, or until tender and grill marks appear.
2. Prepare the Buns:
- During the last few minutes of grilling, toast the burger buns on the grill until lightly browned.
3. Assemble the Burgers:
- Spread a generous amount of chipotle mayo on the bottom half of each bun.
- Place a grilled portobello mushroom cap on top of the mayo.
- Layer avocado slices, red onion slices, and lettuce leaves on top of the mushrooms.
- Close the burgers with the top half of the buns.
- Serve immediately and enjoy!
Recipe 3: Portobello Mushroom Burger with Caramelized Onions and Gouda
Ingredients:
- 4 large portobello mushroom caps
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 4 burger buns
- 4 slices Gouda cheese
- Caramelized onions (see instructions below)
- Baby spinach leaves
Instructions:
1. Marinate and Grill the Mushrooms:
- In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper.
- Place portobello mushroom caps in a shallow dish and pour the marinade over them. Let marinate for at least 15 minutes, turning occasionally.
- Preheat grill to medium-high heat. Remove mushrooms from marinade and grill for 4-5 minutes per side, or until tender and grill marks appear.
2. Prepare the Caramelized Onions:
- Thinly slice 2 large onions.
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized, about 20-25 minutes. Season with salt and pepper to taste.
3. Prepare the Buns:
- During the last few minutes of grilling, toast the burger buns on the grill until lightly browned.
4. Assemble the Burgers:
- Place a slice of Gouda cheese on each grilled portobello mushroom cap during the last minute of grilling to melt.
- Spread caramelized onions on the bottom half of each bun.
- Place a mushroom cap on top of the onions.
- Top with baby spinach leaves.
- Close the burgers with the top half of the buns.
- Serve immediately and enjoy!
