On 09/08/20 I posted a recipe on grilled portobello mushroom burgers. In that dish, the mushrooms were marinated in a mix of Dijon mustard, sherry vinegar, olive oil, garlic, salt and pepper; and they were topped with mayonnaise. I’m always experimenting with portobello’s since they are the closest vegetable to beef burgers in terms of taste and texture. The new recipe featured below I call Portobello Burgers Redux. In this outing, the marinade is a combination of soy sauce, olive oil, red wine vinegar, garlic, salt and pepper, plus the option of adding hot sauce. It’s a very simple recipe and you can add whatever topping you want to the mushroom burger, be it tomato, lettuce, scallions or avocado.
What’s convenient about this dish is that you can grill it, broil it or, as we did it, in a skillet atop the stove, cooked in a some olive oil (about 3 tablespoons). Either method will render a terrific tasting veggie burger.
PORTOBELLO MUSHROOM BURGERS REDUX
¼ cup soy sauce
¼ olive oil
¼ cup red wine vinegar
2 tablespoons Worcestershire sauce
3 clove garlic, peeled and minced
¼ teaspoon black pepper
hot sauce to taste (optional)
4 large portabello mushrooms caps
4 large hamburger buns
4 slices cheese (Swiss or Muenster)
- In a bowl, combine all the marinade ingredients together. Place each mushroom in another bowl, gill side up. Pour ½ of the marinade over each mushroom, pouring a little in the bottom of the bowl first, to wet the upside down cap, and the remainder into the upturned cap. Marinate for five-10 minutes. Do not marinate longer as the mushrooms will absorb too much marinade.
- Grill mushrooms on a gas or charcoal grill, a wood fire, under the broiler or, as we did it, in a hot skillet on the stovetop. Two-three minutes per side will usually do, or until mushrooms are brown and tender. If desired, add a slice of cheese on top during the last minute of cooking. Serve on burger buns with toppings.
Yield: 4 servings.