Portobello mushroom burgers are the ultimate vegetarian meal. You don’t even have to be a vegetarian to enjoy this (I’m not) and it’s a great way to get more veggies into your diet. If you like mushrooms you’ll love this burger. Or in my boyfriend’s case, he apparently didn’t like mushrooms… until he had this burger.
I’ve posted a recipe for portobello mushroom burgers before, but I decided to do it I again. Yeah, so what? This time I made a few changes (or improvements depending on how you look at it).
Summertime is barbecue season and at a meat-centric summer grill fest, there are usually few alternatives other than beef. These hearty portobello burgers are great because they are vegetarian, easy to make, and not processed like packaged veggie burgers.
We believe the bun makes all the difference in a good burger, so make sure you get a good quality bun for this recipe.
Portobella Mushroom Burgers
- 2 Portabella mushroom caps
- Olive oil
- Balsamic vinaigrette
- Seasonings such as: salt, pepper, oregano, garlic powder
- Whole wheat burger buns
- Mozzarella cheese, shredded
- 2 Eggs
- Grilled onions
- Gently wash the mushroom caps and remove the stem.
- Marinate the caps in a little olive oil, balsamic vinegar, and seasonings for about 15 minutes.
- The best way to make these burgers is to grill them on the barbecue. If you don’t have an accessible barbecue, the broiler also works well.
- While the mushrooms cook, prepare your toppings, cook the eggs and grill the onions.
- (It helps to have someone there to help keep an eye on the mushrooms while you grill the onions and cook the eggs, but you can always do those two things in advance.)
- Assemble the burgers: bottom bun, mushroom, cheese, grilled onions, fried egg, tomato slices, lettuce, and avocado spread on the top bun.
- Oomm nomm nomm…