Pro Way to Cook Some Portobello Mushrooms
#shorts #mushroom
Cooking Portobello mushrooms this way is a great alternative to a steak!! Definitely leaves the mushrooms nice and meaty.
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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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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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Portobello Mushroom Burgers
These Portobello Mushroom Burgers are absolutely bursting with flavour! With a simple 4 ingredient marinade, these are sure to be some of the best veggie burgers you’ve ever had! Chris x
FULL RECIPE POST:
PORTOBELLO MUSHROOM BURGERS | Serves 4
????INGREDIENTS????
Mushrooms:
4 Portobello Mushrooms, stalks removed & cleaned as necessary
1 tbsp Balsamic Vinegar
2 tbsp Soy Sauce
1 tbsp Worcestershire Sauce
1 tsp Garlic
1 tbsp Olive Oil
Salt & Black Pepper, to taste
Burger:
4 Burger Buns
4 slices of Tomato
4 tbsp Hummus
4 slices of Cheese, here I use Swiss
1 large Red Onion
1 tsp Brown Sugar
1 handful Watercress
????METHOD????
In a zip lock bag, combine your mushrooms with the marinade. Mix it around so all of the mushrooms are coated, then allow to marinate for 30mins, or as long as you have time for. Even 5mins makes the world of difference.
Place your mushrooms facing down on a pan over medium heat and fry 4-5mins. Flip, then top with cheese and fry for another 5mins or until tender. Timings will depend on the size and shape of your mushrooms.
Remove from pan, leaving any leftover juice, then add your onions. Fry until soft, then add sugar and continue frying until caramelised. For the best caramelised onions you want to fry low over a long period of time to release their natural sugars, but for convenience this works fine.
Top your bottom burger bun with hummus, then watercress, then tomato, next with your mushroom burger, topped with your onions and finished with the top bun. Enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post
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Portobello Mushroom Burger
If you are a fan of mushrooms you will not be disappointed. Portobello mushrooms play a big part in this cheesy burger. Two Portobello mushroom caps filled with mozzarella, provolone, Parmigiano-Reggiano is enough to tell you to make this burger. When it comes to special sauce on a burger you know that I will be using bomba mayo, just like many other recipes I have. If I opened up a burger and sandwich shop you know bomba mayo would play a big part. Hope you enjoy this monster of a burger.
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SPAGHETTI ALLA BOMBA - BOMBA SAUCE 101(what is bomba sauce)
STUFFED PORTOBELLO MUSHROOM WITH MOZZARELLA, PROVOLONE, PARMIGIANO-REGGIANO, LETTUCE, TOMATO AND BOMBA MAYO
Recipe by Mark Calaminici | Food Loves Company
Serves 2
Ingredients
Mayonnaise, to taste
Bomba calabrese sauce, to taste
4 Portobello mushroom caps, wiped clean and gills scooped out
Extra virgin olive oil, to taste
Salt, to taste
Freshly cracked pepper, to taste
Dried oregano, to taste
Chili flakes, to taste
80g 3 cheese blend (low moisture mozzarella, provolone piccante or mild, coarsely grated. Parmigiano-Reggiano, finely grated)
75g all purpose flour
Smoked paprika, to taste
2 eggs, beaten
100g blend of regular bread crumbs and panko
Canola oil
Boston Lettuce, to taste
Tomatoes, sliced, to taste
Brioche or potato bun, buttered and toasted
Method
1. Preheat oven to 400 degrees.
2. For the bomba mayo, combine bomba sauce and mayo, mix to combine and set aside in the fridge. Adjust the ratio to your tastes. I usually do a 2 to 1 ratio of bomba to mayo.
3. Place the mushroom caps onto a sheet pan lined with parchment paper. Drizzle extra virgin olive oil on both sides of each mushroom cap. Season with salt, freshly cracked pepper, dried oregano and chili flakes. Rub into the mushroom caps. Place in the oven for 10-15 minutes gill side up. Flip about halfway through removing any liquid that has been released. Flip the mushroom caps and place in the oven to finish roasting. Once done, remove to let the caps cool.
4. Place one cap down onto a flat surface and grab some cheese and squeeze to create a disc-sized shape the size of the mushroom. Then top with another cap and squeeze a little to create a patty.
5. Get the dredge and bread station ready. Place flour onto a plate and season with salt, freshly cracked pepper and smoked paprika. In a shallow bowl beat the eggs and in the last plate add the breadcrumbs and season with salt and freshly cracked pepper. Working one at a time dip mushroom patty in flour and dip into beaten eggs. Place in the breadcrumbs until fully coated. Place back into the egg and cover and then back into the breadcrumbs to get a second coating. Squeeze and fill any holes with breadcrumbs and squeeze to help form the patty so that everything sticks together. Place mushroom patties on a sheet pan or rack until ready to fry. You can place in the fridge or freezer as well. This will help with the coating to stick and help the patties firm up.
6. Fill a frying pan on high heat with enough canola oil to cover half of the patty. Once the oil is hot, around 375 degrees place the mushroom patties into the oil away from you. Fry for about 1-2 minutes per side, until the browned and crispy. Remove to a plate lined with paper towel and season with a little flaky salt.
7. Lay bottom half of bun on a flat work surface. Spread some bomba mayo down. Place the mushroom patty on top. Top the patty with a couple tomato slices and season with salt and freshly cracked pepper. Top the tomatoes with a couple leaves of boston lettuce and add some more bomba mayo on the top half bun and enjoy.
Until next time, ciao!
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REFERRAL LINK:
How to Make Portobello Mushroom Burgers | Allrecipes.com
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Watch how to make grilled Portobello mushroom burgers. Mushroom caps are marinated in a balsamic vinegar and garlic marinade, and grilled, which gives them a wonderful meaty flavor and texture. Both vegetarians and meat eaters love these mushroom burgers. Add a slice of provolone cheese and top your burger with all the fixings!
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