Portabello Burger. These veggie burgers are easy, and make a great beef alternative that even a meat lover would enjoy. In a medium bowl, whisk together olive oil, garlic powder, mustard powder and Worcestershire. Dip mushroom caps in the mixture and place mushrooms face-down on a baking sheet.

For this flavor-packed burger recipe, half of a roasted bell pepper is stirred into mayonnaise for a zesty sandwich. Portobello Mushroom Burger on the Stove. Use an indoor grill pan like this one. You can have Portabello Burger using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Portabello Burger

Prepare of Portabello caps.
It's of Minced garlic.
It's 2 tbs of butter (I used Country Crock).
Prepare of Salt.
It's of Pepper.
It's slices of Smoked cheddar.
It's of Spinach/Kale mix.
Prepare of Mayo.
You need of Champagne dressing.

Another stove option: Cook the mushrooms in a lightly oiled cast-iron or similar heavy-bottom skillet. Portobello Mushroom Burger in the Oven. Marinated Portobello Mushroom Burgers are probably the easiest and tastiest vegetarian burger option, ever. If you're a meat eater, these marinated and grilled portobello mushrooms make a great topper to a regular burger, too!

Portabello Burger step by step

Melted butter and garlic in fry pan. Cleaned mushroom cap and salt and peppered one side. Put in pan and left for a few minutes on med heat..
Salt and pepper the up side. Flipped and left for a few more minutes. The cap should be soft when finished..
In the meantime, I put mayo on the bun. Then placed the spinach/kale mix on the bottom. I drizzled the champagne dressing on the top bun and then placed it over the salad mix. I turned the heat off the mushroom cap and placed the cheese slice on top so that it would melt in the residual heat. When ready, I turned the top bun back over and placed the cap on the salad. I did put crispy onion bits on top, which I forgot to mention in the ingredients. You're done and ready to dig in!.

I'm not saying this to talk up these burgers, guys. I'm saying this because it's the fact! I woke up thinking I didn't like mushrooms, decided to give portobello mushroom burgers a go, and went to sleep dreaming of all the ways I could continue cooking up mushrooms. Start with the gill side up, so when you flip all the extra liquid goes into the grates. The gently wilted spinach will stay on the portobello mushroom burger better than raw spinach, which tends to.