Portobello mushroom burgers

May 29, 2010 at 5:55 pm Leave a comment

I know, they look just like “real” burgers. They’re better, actually: they contain all the joy of a tasty burger and no animals have to die! The recipe below makes enough for two people if you are serving salad or side dishes along with the burgers.

Portobello mushroom burgers
2 medium sized portobello mushrooms
2 tablespoons olive oil
Fresh cracked pepper
Splash of red wine
Havarti cheese
Cilantro mayo (recipe below)
2 burger buns
Other toppings of your choice

Remove the stems from the mushrooms and scrape out some of the black gills with a spoon. Score the top of the mushrooms and sprinkle with pepper. Add oil to a pan and saute the mushrooms, flipping over every couple of minutes. Once burgers have reduced in size (they’ll lose water as they cook), add a splash of red wine to the pan and cook until wine has mostly evaporated. Turn mushrooms so they are gill-side up and add slices of havarti cheese on top. Remove pan from heat and let mushrooms rest for a few minutes while the cheese melts.

Spread cilantro mayo on buns and place mushroom burgers on top. Serve with a choice of toppings like lettuce, tomatoes, pickles, onions, mustard, ketchup and relish.

Cilantro mayo
1/2 cup mayo (I’ve started using egg-less vegan mayo made with canola oil. It tastes exactly the same as traditional mayo)
1/4 cup finely chopped cilantro
2 tablespoons finely minced red onion
Pinch of paprika

Combine all ingredients and spread on burgers and sandwiches or use as a dip for veggies, crackers or chips.


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