Portabello mushroom burgers

Holy cow.  I could have eaten 2 of these, it was that good.  I made a portabello burger last week, but I didn’t do anything special to the portabello when I cooked it–just sautéed it in the skillet until it was nice and soft.  I splashed some balsamic vinegar on it, sprinkled a little salt, and called it good.  Although it was tasty, I decided next time I would marinate my portabello for a few hours.  I decided to try it last night.  I made a simple marinade yesterday afternoon, let my mushroom soak for about 4 hours and cooked it up.  Oh. My.  It was so delicious.  I will be having these again and again and again.

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Portabello mushroom burger

For the marinade (enough to marinate one large portabello mushroom):

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1/2 tablespoon water

1/4 teaspoon salt

1/2 teaspoon roasted garlic powder

1/2 teaspoon crushed rosemary leaves

1/4 teaspoon thyme leaves

Mix all ingredients together.  Drizzle a little bit of the marinade over the top of the mushroom, then place the mushroom gill side up in a shallow dish.  Pour remaining marinade over mushroom.  Cover and refrigerate for at least 4 hours.

I sautéed my mushroom on the stove, but this would be fantastic grilled as well.  I would have done it that way, except our grill is not in operating order yet this season.  However you choose to prepare your mushroom, be sure to cook it until it is nice and soft.  Serve on a whole wheat hamburger bun with sun-dried tomato mayonnaise (recipe follows).  Top with fresh veggies, sprouts, cheese, whatever you like.

Sun-dried tomato mayonnaise:

4 sun-dried tomatoes (preferably NOT oil-packed, but they will work just fine)

1/4 cup mayonnaise

Put tomatoes in microwave-safe container.  Add 1 teaspoon of water.  Microwave for 10-15 seconds until tomatoes have softened.  Allow to cool.  Smash tomatoes well using a food processor or a mortar and pestle (or the back of a spoon).  Mix in with mayonnaise.

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1 Response to Portabello mushroom burgers

  1. Pingback: Spinach and Pear Quinoa Salad | the blonde tressed runner

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