PORTOBELLO BURGER
Yield 6
Number Of Ingredients 18
Steps:
- Using a paring knife, trim the stems off the Portobellos. Wipe the caps clean with a damp paper towel. Using a sharp object, such as the tip of a metal skewer, make a series of holes in the gill side of the mushrooms, about 1 inch apart. Insert the garlic slivers into these holes, dividing them evenly among the 6 mushrooms. Combine the mustard, steak sauce, Worcestershire sauce, barbecue sauce, vinegar, liquid smoke, salt and pepper in a mixing bowl and whisk until the salt dissolves. Whisk in the olive oil and basil. Pour one-third of the mixture in the bottom of a nonreactive baking dish and place the mushrooms in it, gill side up. Swish the mushrooms around to coat the bottoms with marinade. Spoon the remaining marinade over the mushrooms. Let them marinate for 1 to 2 hours. Set up the grill for direct grilling using a two-zone fire. Preheat one zone to high, and the other zone to medium so you can move the mushrooms over if they start to burn. When ready to cook, drain the mushrooms over a small nonreactive bowl to reserve the remaining marinade. Place the Portobellos on the hot grate, gill side down, and grill for about 3 minutes. Turn the mushrooms over and spoon 1 tablespoon of the reserved marinade into each cap. Continue grilling until the Portobellos are browned and very tender, about 4 minutes more. The mushrooms are done when they can be easily pierced with a skewer. If they start to brown too much before they become tender, move them over the medium zone of the grill. After the mushrooms have grilled for 2 minutes on the second side, place a slice of cheese on each and cover the grill to melt the cheese. Lightly toast the hamburger buns on the grill, 1 to 2 minutes. To serve, place each grilled Portobello on a hamburger bun. Garnish with tomato and onion slices, and/or lettuce, if using, and the condiment of your choice.
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melissa chettle
[email protected]I'm not a big fan of portobello mushrooms, but these burgers were surprisingly good.
Mandi Judy
[email protected]The portobello burgers were a bit dry, but the flavor was good.
Niraj Dumre
[email protected]I've made these burgers a few times now and I'm always impressed with how moist and flavorful they are.
Honey Baba
[email protected]These burgers are so easy to make and they're always a hit with my friends and family.
yalknowho1
[email protected]I made these burgers for a party and they were a huge hit. Everyone loved them!
Nura Ishaq Tamburawa
[email protected]My family loved these burgers. They're a healthy and delicious alternative to traditional beef burgers.
Salvador Martinez
[email protected]These burgers are so juicy and flavorful. I love the combination of the portobello mushrooms and the goat cheese.
zain ihsan
[email protected]I followed the recipe exactly and the burgers turned out great.
Amin Ullah Patwary
[email protected]Yum!
Nwankwo Monica
[email protected]I've made these burgers a few times now and they're always a crowd-pleaser. They're so easy to make and they're always delicious.
Md.Robiul
[email protected]These portobello burgers were a hit at our last barbecue! The flavors were incredible and the texture was perfect. I'll definitely be making these again.