The Secret to Perfect Portobello Mushroom Burgers
The portobello mushroom burger is a delicious and hearty alternative to traditional beef burgers. By selecting the perfect mushroom, preparing a flavorful marinade, and mastering grilling techniques, you can create a mouth-watering dish that even meat-lovers will enjoy. Experiment with various toppings and accompaniments to truly make it your own. And remember, whether you're a vegetarian or not, this burger is a tasty option that everyone should try. As Julia Child once said, The only time to eat diet food is while you're waiting for the steak to cook. So fire up the grill, and enjoy your perfect portobello mushroom burger!
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Balsamic Portobello Burgers with Caramelized Onions & Garlic Aioli | Minimalist Baker Recipes
These 10-ingredient portobello burgers are the best mushroom burgers we've ever had! It’s the balsamic-herb marinade and homemade garlic aioli that sets them apart. Sure to please plant-based and meat eaters alike!
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Grilled Portobello Mushroom Burgers with Grilled Peppers and Cheddar Cheese
In this video, Aviva Goldfarb shows you how to make grilled portobello mushroom burgers. These portobello mushroom burgers are so flavorful and juicy and are ideal for vegetarians when you are grilling burgers—but even the meat eaters will love them.
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HI, it’s Aviva Goldfarb. Welcome to my kitchen! We are making grilled Portobello mushroom burgers with grilled peppers today. A great alternative to beef burgers for vegetarians or people who just want to eat less meat or want to eat a delicious, healthy alternative to beef burgers. Hey, I have an idea: make sure and subscribe to this YouTube channel for weekly videos like this one with delicious, healthy, easy recipes that are perfect for busy people like you and me.
What we want to do is make sure and infuse the mushrooms with a lot of flavor. So we’re making a marinade that has a lot of flavor: some tanginess, some saltiness, some herbaciousness. And we’re going to marinade those mushrooms for a little while, and the peppers, which don’t absorb quite as much of the flavor, but we might as well, while we’re doing it.
The first thing we’re going to do is whisk together the ingredients for the marinade. So we have some soy sauce, about a quarter cup, a quarter cup—I like to use balsamic vinegar, a couple tablespoons of olive oil, and a couple of teaspoons of dried Italian seasonings. You can use an Italian seasoning blend or just use a combination of basil and oregano. And then we’re going to use about a tablespoon of fresh garlic and some black pepper.
We’re going to put the mushrooms and the bell peppers in a gallon size resalable bag and pour in the marinade. We’re going to seal the bag and lay them flat to marinate them for at least 20 minutes—so maybe while the grill is heating—and up to 24 hours, flipping them occasionally to make sure the flavor is all the way through the mushrooms. You can also do this in a flat dish with sides instead, if you don’t want to waste a bag.
Meanwhile, we’re going to preheat the grill to medium high heat. When the grill is hot, we’re going to reduce it to medium heat, and we’re going to remove the mushrooms and peppers from the marinade, letting the excess marinade drip off. And you want to save that marinade for basting. We’re going to grill the mushrooms for about 6 to 8 minutes per side, until they’re tender and browned in spots. And we’re going to grill the peppers for about three minutes per side. They’re thinner, so they cook a little more quickly. And we’re going to baste with the reserved marinade with a pastry brush occasionally. Here’s a tip: if you want to, you can save the marinade and freeze it and use it again to make this recipe.
For the last minute, we’re going to put the buns on the grill with the insides facing down just to get them warm and toasty. And then we’re going to serve the burgers topped with the peppers and a slice of cheddar cheese, if you like it.
We have our warm, toasty, grilled Portobello mushroom burgers with grilled peppers here and a little cheddar cheese on top. And of course, you can use whatever condiments you want on top of there—ketchup, mustard, salsa. I like salsa on everything. We also really like it with caramelized onions, so if you click below this video, you will see a link to the full recipe that also shows you how to caramelize some onions while the burgers are grilling and have everything ready and warm at the same time for your little cookout. And if you like this recipe, don’t forget to subscribe to the channel and leave me a comment below letting me know if you try the burgers, what you think and how you might modify the recipe.
Remember, we are never too busy to eat well! And I wanted to make sure and say that before I take a bite of this delicious burger, because I don’t think I’m going to be able to talk after I take a bite of this giant burger. See you next week! Mm, even meat eaters—they’re going to love this!
Portobello Mushroom Caprese
This is a favorite in the kitchen. It's easy to make, aromatic, and surprisingly light. An ideal dish for vegetarians or when you're ready for a meat break.
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Recipe below:
Preheat oven to 400°F.
1. In a saucepan combine 1/2 stick of butter, 3 minced garlic cloves, salt and pepper to taste (usually just a pinch). Using medium low heat, cook down the butter and garlic until fragrant, about 3-4 minutes.
2. Remove the stems from the mushrooms and brush each side with the garlic butter sauce.
3. Halve about 10-12 grape tomatoes, halve 8 oz of buffalo mozzarella and julienne about 10 basil leaves. Set aside a pinch or two of basil for garnish.
4. Divide the tomatoes, cheese, and basil equally between the mushrooms. Cook in oven for about 10-12 minutes or until tender.
5. Wipe down your saucepan, add 1/4 cup balsamic vinegar and 2 teaspoons of brown sugar on medium low heat. Let it reduce until it's a syrup consistency, about 4-5 minutes. Once reduced, remove from heat.
Remove mushrooms from oven and drizzle the balsamic over the top (add your extra basil atop for a garnish if you'd like). Serve immediately.
Portobello Steaks - Mad Hungry with Lucinda Scala Quinn
Tender and juicy, these grilled mushrooms are hearty enough for meat-lovers and are a great alternative for vegetarians or a fantastic option for Meatless Monday.