Portobello Mushroom Burger

Burger Week in Halifax, an annual event to help raise funds for Feed Nova Scotia, is winding down.  I was away last week and therefore wasn’t able to partake.  Because of this, I have had burger on the brain.  Initially I wanted a burger overflowing with toppings and condiments (read messy) but in the end meat wasn’t whetting my appetite.  Portobello mushroom to the culinary rescue! 

I’ve used portobello mushrooms in the past when I wanted to back away from meat.They grill marvelously and roast well in the oven.  As with most other mushrooms, portobellos should not be washed. Simply tap them on the counter to loosen any dirt and lightly wipe with a paper towel.  And, did you know the portobello mushroom has more potassium than a banana?  For this recipe, choose mushrooms of similar size so that the bottoms equal the tops.  A perfect burger for those who are gluten intolerant.

Serves 2

4 portobello mushrooms
pesto
Swiss cheese slices or other cheese of your choice
slices of grilled red bell peppers
1 avocado (peeled and smashed with a fork – add a bit of lemon juice)
sun-dried tomatoes
rocket/arugula
mayo

Preheat oven to 350f. Slice ends from mushrooms. Add a splash of olive oil to each mushroom top and lightly massage. Season both sides with sea salt and freshly ground black pepper. Arrange on a cooking sheet and bake, gill side up, for 10 minutes. Flip over and cook for another 5 minutes. Remove from oven.

Arrange mushrooms on two plates with the gills facing up. Slather mayonnaise on the mushroom followed by pesto, rocket, smashed avocado, Swiss cheese, tomatoes, and bell peppers. Place another portobello mushroom on top. Sprinkle the top of the burger with sesame seeds (optional). Allow to cool enough to handle or serve hot and eat with forks and knives.

The Culinary Chase’s Note: WOW!  These burgers were so darn yummy.  The meaty flavor from the portobello mushroom will have your taste buds believing you’re eating beef.  Use your favorite burger toppings or the ones mentioned above as a guide.  Enjoy!

5.0 from 1 reviews

Portobello Mushroom Burger

 

Print

Prep time

12 mins

Cook time

15 mins

Total time

27 mins

 

I’ve used portobello mushrooms in the past when I wanted to back away from meat. They grill marvelously and roast well in the oven. As with most other mushrooms, portobellos should not be washed. Simply tap them on the counter to loosen any dirt and lightly wipe with a paper towel. And, did you know the portobello mushroom has more potassium than a banana?

Author: The Culinary Chase

Recipe type: gluten free burger

Cuisine: North American

Serves: 2

Ingredients

• 4 portobello mushrooms
• pesto
• Swiss cheese slices or other cheese of your choice
• 1 avocado (peeled & smashed with a fork - add a bit of lemon juice)
• slices of grilled red bell peppers
• sun-dried tomatoes
• rocket/arugula
• mayo

Instructions

1. Preheat oven to 350f. Slice ends from mushrooms. Add a splash of olive oil to each mushroom top and lightly massage. Season both sides with sea salt and freshly ground black pepper. Arrange on a cooking sheet and bake, gill side up, for 10 minutes. Flip over and cook for another 5 minutes. Remove from oven.
2. Arrange mushrooms on two plates with the gills facing up. Slather mayonnaise on the mushroom followed by pesto, rocket, smashed avocado, Swiss cheese, tomatoes, and bell peppers. Place another portobello mushroom on top. Sprinkle the top of the burger with sesame seeds (optional). Allow to cool enough to handle or serve hot and eat with forks and knives.

Notes

WOW! These burgers were so darn yummy. The meaty flavor from the portobello mushroom will have your taste buds believing you’re eating beef. Use your favorite burger toppings or the ones mentioned above as a guide. Enjoy!

3.2.2929