Why Portobello Mushrooms Are the Best for Burgers
I grew up seeing these as a vegetarian option in restaurants and cafes. But here’s the thing, for mushroom lovers (that would be me, you too?), portobellos are perfect for burgers, whether you are vegetarian or not. The cap of this ginormous cremini mushroom is the perfect size and shape of a burger. The mushroom is meaty and juicy and umami-y.
How To Make Portobello Mushroom Burgers
Paint the caps with a little olive oil, put them on the grill for a few minutes on each side, and you have a perfect grilled mushroom to put between two burger buns. In the following rendition, we’ve layered on grilled onions, some sautéed spinach, and sun-dried tomatoes, but it’s just as good plain, with a little salt and pepper.
The Best Toppings for Portobello Mushroom Burgers
Substitute a garlic and herb cheese spread for the mayonnaise. Substitute aioli for the mayonnaise. Substitute roasted red peppers in oil for the sun-dried tomatoes. Add caramelized onions. Add cheese like feta, mozzarella, or cheddar.
More Vegetarian Burger Recipes to Try!
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The gently wilted spinach will stay on the portobello mushroom burger better than raw spinach, which tends to fall off. Or, you can use raw baby spinach. Your choice. Paint the tops of the mushroom caps with some of the oil from the sun-dried tomatoes. Brush the onion rounds with some olive oil and place them on the grill. Place the mushroom caps on the grill, top side down first. Sprinkle with a little salt. Grill the mushroom caps and the onion rounds for 4-5 minutes per side. Grill the burger buns, cut side down, for about 1/2 to 1 minute, until lightly toasted.
