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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Portabello Mushroom Burgers Recipe

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This recipe for Portabello Mushroom Burgers is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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 400º 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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