Grilled Portobello Mushroom “Burger”

M requested hamburgers, homemade buns and baked beans (with bacon, of course) for dinner…not health food by any stretch of the imagination! The other day, I saw portobello mushroom caps for sale at Publix which started the wheels turning in my brain…”what could I do with those?” I typed “portobello” in the TasteSpotting search for inspiration – it never fails me! There were several recipes for burgers using marinated caps, some topped with caramelized onions, others with pesto, brie or roasted red bell pepper. I combined a few different ideas to come up with what sounded good to me. Mine will have the roasted (on the grill) red bell pepper, pesto and some traditional burger toppings. I know the hubbs is going to look at me like I have a third eye or something, but I’m not making him eat it!;o)

Anyway, this meal was so tasty and I didn’t feel like I was missing out on the beef. Portobello mushrooms are pretty hardy and it absorbed the marinade perfectly. I would definitely make this again, although I would be the only one eating them next time too. M hates mushrooms and bell peppers, so I don’t think I could pay him enough to try them. Thanks for reading, enjoy!

Marinated Portobello Mushroom “Burger” – a Mom Makes Origional

  • 2 Portobello Mushroom caps, gills removed and brushed clean
  • 2 TBSP olive oil
  • 1-2 TBSP balsamic vinegar
  • 1 TSP Italian seasoning
  • 1 clove garlic, minced
  • salt and pepper to taste

Toppings –

  • 1/2 roasted red bell pepper
  • 2 TBSP Arugula pesto
  • small handful of salad greens
  • fresh mozzarella cheese
  • 1 split Parmesan cheese bun

Directions –

Place the mushroom caps in a zip top bag, mix all the remaining ingredients and pour over the caps. Let marinade in the fridge for at least 30 minutes. Grill the mushrooms for 2-3 minutes a side add cheese half way through cooking time if desired.

Toast your bun, spread pesto on both sides, add a slice of beefsteak tomato, some salad greens, half a roasted bell pepper then top with your mushroom cap. Enjoy!

Arugula Pesto Ingredients – adapted from Simply Recipes

  • 2 cups of packed arugula leaves, stems removed
  • 1/2 cup of walnuts
  • 1/2 cup fresh Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves, unpeeled
  • 1/2 garlic clove peeled and minced

Directions –

Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

Food processor method (the fast way): Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

Cheese Burger Buns – adapted from King Arthur Flour

  • 6 ounces lukewarm water
  • 2 ounces butter
  • 1 large egg
  • 14 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 7/8 ounce sugar
  • 3 ounces grated Parmesan cheese or the finely grated cheese of your choice
  • 3/4 to 1 1/4 teaspoons salt*
  • 1 teaspoon onion powder, optional but good
  • 2 1/2 teaspoons instant
  • butter for brushing on top
  • *Use 3/4 teaspoon salt if you use cheese powder, 1 1/4 teaspoons salt if you use grated fresh cheese

Directions –
To make the dough: Combine all of the dough ingredients, and mix and knead them — by hand, mixer, or bread machine — to make a soft, somewhat tacky dough.

Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it’s just about doubled.

Transfer the dough to a lightly greased work surface, and divide it into 8 pieces.

Round each piece into a smooth ball, and place on a lightly greased or parchment-lined baking sheet. Gently flatten the balls to about 3″ diameter

Cover the buns and let them rise till they’ve expanded nicely, about 1 hour. Towards the end of the rising time, preheat the oven to 350°F.

Brush each bun with melted butter.

Bake the buns till they’re a light, golden brown, about 18 minutes.

Remove buns from oven, and brush with melted butter again. Place them on a rack to cool.

Yield – 8 big buns

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2 thoughts on “Grilled Portobello Mushroom “Burger”

  1. Pingback: Tuscan Chicken Sandwich « Mom Makes…

  2. Pingback: Roasted Garlic Pesto Pizza « Mom Makes…

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