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Portobello Mushroom Burger
Created by: Howcan Team
Ingredients
- 4 large portobello mushrooms
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 hamburger buns
- 4 slices of Swiss cheese
- 1 cup arugula
- 1 large tomato, sliced
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
Instructions
- Preheat grill to medium-high heat.
- Clean the portobello mushrooms and remove the stems.
- In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, oregano, salt, and pepper.
- Brush the mushroom caps with the balsamic mixture, making sure to coat both sides.
- Place the mushrooms on the grill, gill side down, and cook for 4-5 minutes. Flip the mushrooms and cook for an additional 4-5 minutes, or until tender.
- During the last 2 minutes of grilling, place a slice of Swiss cheese on each mushroom to melt.
- Toast the hamburger buns on the grill for 1-2 minutes.
- In a small bowl, mix together the mayonnaise and Dijon mustard.
- To assemble the burgers, spread the mayonnaise mixture on the bottom half of each bun. Top with a grilled portobello mushroom, arugula, and tomato slices. Place the top half of the bun on top.
- Serve the portobello mushroom burgers immediately and enjoy!
The Portobello Mushroom Burger has a rich history, originating in the 1980s as a vegetarian alternative to traditional beef burgers. This savory delight gained popularity in North America and Europe, with chefs like Bobby Flay and Gordon Ramsay putting their own spin on the recipe. The meaty texture and earthy flavor of the Portobello mushroom make it a perfect choice for a burger patty. Today, the best versions of this dish can be found in trendy urban eateries and upscale vegetarian restaurants. The key to a perfect Portobello Mushroom Burger lies in marinating the mushrooms to enhance their flavor and grilling them to perfection. This dish is a must-try for vegetarians and burger enthusiasts alike.
25 min
4
250 calories
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