|Portobello Mushroom Burger|
A seasoned portobello cap on a toasted, buttered kaiser roll with melted havarti cheese and veggies with drizzled balsamic vinegar. Doesn't that sound irresisitble for a mushroom lover? People either love mushrooms,
or they don't. I happen to be in the percentage that love them, in and on everything. My husband shares this love with me, which is a another check in the pro column for my Bulldog (nickname, don't ask). We have had some amazing portobello mushrooms out and about, but I definitely wanted to create one with my spin on it. I have made these several different ways and this is my favorite. You can easily turn this into a salad by taking the balsamic veggies, havarti cheese and adding your portobello right on top. Either way this is a quick and easy weeknight meal. Make this for all the mushroom lovers in your life. Make this and start a meatless dinner night for your family. Make this for your vegetarian friends. Just make this!
Enjoy this as a sandwich or salad!
Portobello Mushroom Burger
6 Portobello Mushroom Caps
6 Kaiser Rolls
8 oz Havarti Cheese *
1 Heart of Romaine
1 Large or 2 Small Red Peppers
Red Wine Vinegar**
Preheat oven to 350 degrees.
Spray grill pan with nonstick cooking spray. Heat pan on medium heat on stovetop.
Wash mushroom caps, dry with paper towel, butter outside cap generously.
Place mushrooms cap side down in grill pan. Place small pat of butter in middle of rib side, sprinkle
each mushroom with red wine vinegar, garlic salt and Italian seasoning. Cook on each side for ten
While mushrooms are cooking, chop romaine and red peppers, add to bowl , drizzle ¼ to ½ cup
cup of balsamic over veggies – depending on your preference – sprinkle with 1 teaspoon of
Butter top side of bun, slice havarti into thin slices and place on bottom of bun or slice and put
aside if making salad. Place in 350 degree oven for 5-7 minutes.
Now the fun part, assemble sandwiches with mushroom on top of cheese, veggies and place
buttered bun top on. For salad, add cheese to separate bowls of mixed veggies and place one
mushroom cap on top of each bowl.
* You can replace the havarti with your favorite cheese, but I highly recommend the havarti, the buttery taste and creaminess complements the portobello.
**Amount of seasonings should be to your taste preferences.
©Christy’s Cooking Creations.This is an original Christy’s Cooking Creations recipe. Please do not use my images without prior consent. Please link back to this post even if recreating and posting this recipe in your own words.
|Portobello Mushroom Salad|