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Recipe: Portobello Burgers
North America’s anti-mushroom bias is a well documented prejudice. Mushrooms are shunned for their growing habits and occasional poisionness, and are among the most despised mainstream veggies on the market. “I don’t eat fungus,” or “they smell like semen,” are examples of just a few slanderous claims against the mushroom. ‘Shrooms, though, are among the most gorgeous fungi available to human palette. In the summertime, there is arguably no more prolific vegetable then the mushroom.
For a beef alternative this barbeque season, why not try a tasty grilled mushroom burger? They are very easily made and can even cost less than cow meat (depending on the grade and bovine hormone supplements used).
The Portobello, a literal and figurative giant in the mushroom world, has much more subtle taste sensations versus archaic red meat. This giant-sized mushroom can be dressed up or down to fit your taste buds, and always makes for an interesting bite. Read below for the recipe!
Stuff for the burgers (makes 2!):
1 clove garlic, minced
3 tablespoons olive oil
1/8 teaspoon dried thyme
1 tablespoon balsamic vinegar
salt and pepper to taste
2 large Portobello mushroom caps
2 buns (We like big buns)
How to make them:
In a mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper. Brush the bottom of Portobella mushroom caps with 1/2 the dressing. Put the caps on BBQ, brushed half facing down, and cook for approx 5 minutes. Turn the caps, and brush with the remaining dressing. Grill for a little less time. Garnish with cheese, mayo, tomato, lettuce, onion – you know, the usual. Enjoy.