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Portabello Mushroom Burgers Recipe

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This recipe for Portabello Mushroom Burgers, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Ambrose
Added: Tuesday, November 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Portabello Mushroom, stem removed and well washed
1/2 c. Extra Virgin Olive Oil
1/2 c. Balsamic Vinegar
Salt and Pepper to taste
1 Bun
1/2 Avocado
1 handful Alfalfa Sprouts
2 slices Tomato

Directions:
Directions:
Mix up the oil, vinegar, salt and pepper and pour over stemmed mushroom. Let it marinade for an hour (or 3 if you have the time). Place on a tray and cook at about 400 for 8-10 minutes. Flip it over (carefully! spattering marinade hurts... this is experience talking, sadly), and cook for another 5-10 minutes, until it browns a little at the edges (if you're lucky enough to have a grill, I suggest using that over the oven, but I'm a City gal, and, although the fire escape is, technically, not flammable, I don't want to risk it).

Pop the mushroom out of the oven and let it cool for a few minutes. Toast the bun lightly and layer as follows: bottom bun, avocado slices, tomato, mushroom, alfalfa sprouts, top bun.

Eat over a plate because the mushroom really soaks up the delicious marinade, and it tends to get a little messy.

Serving suggestion: I like it with fries and a tall, cold beer.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
not long
Personal Notes:
Personal Notes:
The mushroom lady at the Farmers Market in Union Square turned me on to this great substitute for veggie burgers (I like Boca Burgers, but sometimes they get a little boring). Enjoy!!

 

 

 

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