minced 2 teaspoons dried oregano 1 Pinch kosher salt 1 Pinch sugar 1 Pinch black pepper :
freshly ground *********** RECIPE ******************* 2 large portabello mushrooms 1 large clove garlic 2 tablespoons mayonnaise 2 teaspoons fresh thyme
chopped 1 red bell pepper :
roasted 2 teaspoons balsamic vinegar 2 onion rolls -- split & grilled 2 thick slices Monterey jack cheese Combine marinade ingredients. Marinate mushroom in this mixture 1-2 hours. Mash other garlic clove into fine paste. Stir into mayonnaise and add thyme. On barbecue grill or under broiler, cook mushrooms 5 minutes on each side, or until soft. Sprinkle red bell pepper with balsamic vinegar and shallots. Grill or lightly toast onion rolls. Spread mayonnaise on each half of rolls. Place grilled mushrooms on two onion roll halves, cover with roasted bell pepper, cheese and top half of rolls. Cut in half and se rve hot. Makes 2 sandwiches
How To make Grilled Portabello Mushroom Sandwich's Videos
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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Portobello Mushroom Burger
Grilled Portobello Burgers are the perfect flavor-packed option for vegetarians and friends of vegetarians! Chef Britt shows you how to put it all together in less than 30 minutes!
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Crispy Portobello Mushroom Burger | Ereka Vetrini
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Makes 2 Shroom Burgers -4 portobello mushrooms, gills removed & gently wiped clean with a damp paper towel -3/4 tsp salt, -1/2 tsp pepper -3 tsp olive oil -1 cup flour -3 eggs whisked -1 cup panko breadcrumbs -3 tbsp parsley flakes -1 tsp paprika -1/4 tsp pepper -1/3 cup grated parm -2 brioche buns toasted -2 slices provolone -1/2 cup arugula
Spicy Mayo -1/4 cup mayo -2 tbsp jarred Calabrian chili pepper
-Preheat oven to 400F -Place portobello mushrooms onto a parchment lined baking sheet. Brush with olive oil and roast for 10 minutes. -Add flour to a shallow container. -Add whisked eggs and 1/4 tsp salt to a shallow container. -Add breadcrumbs, 1/2 tsp salt, parsley flakes, paprika, pepper and grated parm to a shallow container. Mix well. -Using a paper towel, gently dab the roasted portobello to remove any excess moisture. -As shown, dredge mushrooms in flour. Shake off any excess flour then dredge in egg, followed by breadcrumbs. Press both sides of mushroom into the breadcrumbs. -Place the mushroom onto the airfryer tray. Repeat for all mushrooms -Airfry for 7 minutes at 400F. -TO BAKE INSTEAD OF AIRFRY: PREHEAT OVEN TO 400F CONVECTION BAKE. PLACE A GREASED WIRE RACK OVER A PARCHMENT LINED BAKING SHEET. PLACE THE SHROOMS ONTO WIRE RACK. CONVECTION BAKE FOR 5 MIN ON EACH SIDE OR UNTIL GOLDEN BROWN. -Top toasted bun with provolone, warm caramelized onions (recipe below), shroom burger, spicy mayo (recipe below) and arugula. Caramelized Onions -Add butter to a medium-sized skillet. Melt butter over medium heat. Once the butter has melted, add sliced onions and salt. Cook low and slow until the onions are silky and caramelized.
Spicy Mayo -Add mayo and jarred Calabrian chili pepper to a small bowl and mix well.
Cooking Portobello mushrooms this way is a great alternative to a steak!! Definitely leaves the mushrooms nice and meaty.
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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.
Portobello Mushroom Sandwich
These Portobello Mushroom Sandwiches are juicy, loaded with flavour and so easy to make! Chris x