Portobello Mushroom Burger Recipe

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Hey guys, this is Heather from healthyveganrecipes.net. Today, I’m going to show you a very, very simple recipe – portobello mushroom burger recipe. There’s a little bit of a technique to it. I will show you how to make them super delicious.

I will post the recipe, for those of you who want to have them ahead at healthyveganrecipes.net. But, for those of you who are interested in watching the technique – watch.

The first things you need are some Portobello mushrooms. They’re quite large and like the size of my hands, as you can see. Just brush the dirt of or rinse them with water and dry them off. Then, take the stem out – I saved the stem and use it for something else.

The technique is actually pretty simple. I have this great oil sprayer, where you just pump it up and then it works like those spray-oils, except that it’s not aerosol.

You can put your mushrooms on dry but they will take a very long time to cook. If you spray them with a little bit of oil, or if you don’t have a sprayer, you can take some oil and put it in your hands and just rub it.

That’s how I normally do it but I have the sprayer, and I thought I’m going to use it. Then, we are going to sprinkle a little bit of salt on each of the mushroom caps and rub them a little bit.

The salt will actually help draw the water out of the mushrooms, which will help them cook faster. That’s basically there’s all to it. You can do this in the barbecue – I don’t have a barbecue so I’m putting this in the oven.

I’m just rubbing a little bit of salt in there. Don’t put too much salt or too much water or you’ll get some wet-salty mushrooms. Now, I’m going to pop this in the oven. I also have some sweet potato fries baking in there, which I’m moving below and put my mushroom caps on the top.

I got those in on about 350 and I’m guessing they’re going to cook in around 45 minute. They do take some time cooking because they’re large. If you’re doing this on the grill, just put this on medium because you don’t want them to burn.

The fun part is what you’re going to add to your mushrooms. What I’ve got going on are some dips – I got some fresh made humus, some mango tomato salsa, and some guacamole with the pith in there, because some reason, it doesn’t get to brown quickly.

These three things that I have made before on the videos so I’m not going to do the whole portobello mushroom burger recipe, but I’ll try to post some links to those recipes, where I they were before.

The other thing I’m going to do is to slice this sweet onion a little bit and then out it in the oven and bake it, which is excellent on top of this portobello mushroom burger recipe.

So, that’s all there is to it. Like I said, it is a very easy simple recipe, but it’s all about the technique – with a little bit of oil and salt, which will help those mushrooms cook well and stay nice and juicy.

When you have this, make all the fixins that you like. Those are my favorite things that I show you. You can have those with some sprouts on top. You can also them as a mushroom or do them like a pizza.

You can also put it on some wheat bun. Try some different grains if you can find some. The best would be a naturally fermented sour do, but do what you can and what you feel like.

Just try to think over all, try some whole grains with this portobello mushroom burger recipe. I will post the recipe over at healthyveganrecipes.net.

Let me know what you think about this recipe. I would live to know what kind of topping you guys on into your Portobello mushroom burgers.