Portobello burger. Enjoy A Juicy Burger With Melty Cheese, Crispy Bacon & Great BBQ Flavor. 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.

Use an indoor grill pan like this one. Another stove option: Cook the mushrooms in a lightly oiled cast-iron or similar heavy-bottom skillet. Portobello Mushroom Burger in the Oven. You can cook Portobello burger using 5 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Portobello burger

It's 150 grams of ground beef.
It's 1 of onion.
It's 2 of Portobello mushroom.
It's 1 of lettuce.
You need 1 tbsp of parmesan cheese.

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! While making your own veggie burger patties from-scratch can be complicated, these easy portobello mushroom burgers keep vegetable-forward grilling feeling simple. Meaty and rich in savory flavor, marinated and grilled portobello mushrooms make for the perfect vegetarian burgers.

Portobello burger step by step

season ground beef with garlic, black pepper, and salt.
wash the lettuce and reserve.
cut the onion in rings, cook them on the grill and reserve.
cook the ground beef in hamburgers shape (round).
clean the.portoblello mushrooms leaving only the top of it.
cook the portobello mushrooms on the grill.
assemble the hamburger: use Portobello mushrooms as bread.
take one mushroom and put it up side down on the plate, on top of it put some lettuce, the grilled beef and onions, and some parmesan cheese, and finally another mushroom.

For this flavor-packed burger recipe, half of a roasted bell pepper is stirred into mayonnaise for a zesty sandwich. I'm not saying this to talk up these burgers, guys. I'm saying this because it's the fact! The gently wilted spinach will stay on the portobello mushroom burger better than raw spinach, which tends to. Start with the gill side up, so when you flip all the extra liquid goes into the grates.