Sunday, November 7, 2010

Portobello Mushroom Burgers

Here is an incredibly quick and tasty meal that can be made on the BBQ, or inside on your grill (I used my George Foreman grill).  While the portobello mushrooms are cooking, you can whip up a salad, and voila! Supper is ready!

I wanted to make something new for supper, and when I found this recipe on I printed it off right away.  I have never cooked portobello mushrooms before, and I loved how quick and easy the recipe seemed at the same time.

Let me tell you, this recipe did not disappoint! The burger was absolutely delicious, the basil mayo added so much flavour that I melted as soon as I took my first bite.

I made them as the original recipe recommended, with two portobello mushrooms per sandwich, but next time (and trust me, there will be a next time!) I will only put one mushroom per sandwich as they are very filling!

If you put two mushrooms per sandwich this will make 2 servings. Or, if you decide to put only one mushroom per sandwich, this will make 4 servings.

Portobello Mushroom Burgers
  • 1/2 cup mayonnaise
  • 12 - 16 basil leaves
  • 4 portobello mushrooms
  • 1/2 cup red wine (totally optional, but a great excuse to open a bottle of wine)
  • olive oil
  • salt and pepper
  • 2 or 4 slices havarti cheese
  • 2 or 4 slices prosciutto
  • 2 or 4 large buns
  • basil leaves
  1. Wash the mushrooms and drizzle them with the red wine (if using)
  2. While the mushrooms sit in the red wine for 5 - 10 minutes, cut the rolls in half and place them (cut side down) on the grill so that they get nice and toasty
  3. While the buns are toasting, place the mayonnaise and the basil leaves in a small blender (I used my Magic Bullet) or food processor, and pulse until the basil leaves are well incorporated into the mayonnaise, set aside
  4. Remove the buns and set aside
  5. Drizzle the mushrooms with olive oil and season with some salt and pepper
  6. Place the mushrooms on the grill and grill for a few minutes on each side 
  7. As the mushrooms are grilling, spread the basil-mayo on each side of the buns
  8. When the mushrooms are finished, place one on the bottom half of of each bun, and top with cheese and a slice of prosciutto
  9. If putting two mushrooms in each sandwich, top the cheese and prosciutto with the second mushroom, add basil leave, and finish with the top of the bun or if only placing one mushroom per sandwich, top the cheese and prosciutto with basil leave and finish with the top of the bun
  10. Serve with a quick salad, and enjoy!

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