Does anyone know a great recipe for a portabella mushroom burger (baked)?!
Ingredients:
4 large portabella mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 ounces thinly sliced provolone cheese
Directions:
Cut stems off of mushrooms, and place smooth side up in a shallow dish.
In a small bowl, whisk together the vinegar, oil, basil, oregano, garlic, and salt and pepper. Pour over mushrooms. Let stand at room temperature for around 15 minutes or so, turning twice.
Preheat grill for medium-high heat (or preheat the oven to about 375F). Brush the grill grate with oil (although I roast the mush-rooms in their original shallow metal container).
Place mushrooms on the grill over medium high heat, reserving marinade for basting. Grill for 5 to 8 minutes on each side (or bake them for 8 minutes). Brush/baste with marinade frequently.
Top with cheese if desired during the last 2 minutes of grilling.
Serve with your favorite rolls, lettuce, tomato and other condiments of your choice.
http://web.info-galaxy.com/CookBook/Reci...
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Answers: portabella mushroom burger
Ingredients:
4 large portabella mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 ounces thinly sliced provolone cheese
Directions:
Cut stems off of mushrooms, and place smooth side up in a shallow dish.
In a small bowl, whisk together the vinegar, oil, basil, oregano, garlic, and salt and pepper. Pour over mushrooms. Let stand at room temperature for around 15 minutes or so, turning twice.
Preheat grill for medium-high heat (or preheat the oven to about 375F). Brush the grill grate with oil (although I roast the mush-rooms in their original shallow metal container).
Place mushrooms on the grill over medium high heat, reserving marinade for basting. Grill for 5 to 8 minutes on each side (or bake them for 8 minutes). Brush/baste with marinade frequently.
Top with cheese if desired during the last 2 minutes of grilling.
Serve with your favorite rolls, lettuce, tomato and other condiments of your choice.
http://web.info-galaxy.com/CookBook/Reci...
(*-*)
This is for a grilled burger but I'm sure you could bake it instead...
Grilled Portobello Burger with Onion Jam From Food Network Kitchens
2/3 cup low-fat plain yogurt
3 tablespoons prepared horseradish
4 tablespoons extra-virgin olive oil
3 medium-large red onions, thinly sliced (about 2 pounds)
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 cup red wine
1/4 cup honey
1/4 cup red wine vinegar
1 garlic clove, crushed
2 tablespoons balsamic vinegar
4 large portobello mushrooms, (about 1 pound) stemmed
Lettuce leaves
4 whole grain buns, or whole wheat English muffins, split and toasted
Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.
Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.
Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.
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