‘Celebrate with 8’ for National Drink Beer Day

Sit back and relax.  Grab a cold one.
It’s time to ‘Celebrate with 8’ for National Drink Beer Day!

'Celebrate with 8' for National Drink Beer Day | Bottom Left of the Mitten

‘Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.

Try these Beer Infused Bavarian Soft Pretzels with Jalapeno Cheddar Dip from Baking Sense.  Warm soft pretzels are a perfect partner with a nice cold beer.

Beer Infused Bavarian Soft Pretzels with Jalapeno Cheddar Dip from Baking Sense
Shake up your upcoming Octoberfest with this German Brat Salad with Beer-Horseradish Vinaigrette from A Day in the Life on the Farm.  Spicy beer infused dressing over a delicious salad, yum!

German Brat Salad with Beer-Horseradish Vinaigrette from A Day in the Life on the Farm You can drink beer with me every Friday Night for Mitten Movie Night!  Check out my recipes & pairings that I offer up every Friday on the blog.

Bacon Shells & Cheese paired with Lagunitas~A delicious meal loaded with bacon, vegetables and shell pasta. Italian & Parmesan cheese add a creamy finish. Perfect quick meal for a cozy night in.

Bacon Shells & Cheese from Bottom Left of the Mitten
Portobello Mushroom Burger paired with Lost Dune from New Holland Brewing~Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this burger perfectly.

Portobello Mushroom Burger from Bottom Left of the Mitten

White Chicken Pizza with Basil & Blackberry Sauce paired with Bell’s Oberon~A sweet & savory combination on a homemade pizza crust. While this has a long and fancy name trust me it comes together quickly with the use of rotisserie chicken.

White Chicken Pizza with Basil & Blackberry Sauce from Bottom Left of the Mitten

Four B’s Tostadas paired with Sam Adam’s Octoberfest~Crunchy tostadas get the 4 B’s treatment: beef, beans, blue cheese & buffalo sauce then cooling it down a little with some creamy ranch dressing. A bold combination packed with tons of flavor.

Four B's Tostadas from Bottom Left of the Mitten

Stuffed Hatch Green Chiles paired with Dirty Blonde from Atwater Brewery~Loaded Green Hatch Chiles with a cream cheese and chicken stuffing baked to perfection.

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

I’ve said it before and I will say this again…..

ALincolnBLOFMitten
Invite some friends over.  Get a 6 pack to share.  Celebrate.

*Affiliate links are included in this post. Please read my Discloser Policy.

'Celebrate with 8' for Drink Beer Day from Bottom Left of the Mitten

Portobello Mushroom Burger

One thing that I really love about blogging is sharing.  And one of my favorite ways of doing that is through my Instagram.  Now mine may not be the most beautiful but whether it’s what I made for dinner last night or my kid crying on the ground it is an honest portrayal of me & my family.  Messy at times but mostly beautiful.

Portobello Mushroom Burger from Bottom Left of the Mitten

When I first got on IG I started something I hashtagged #MittenMovieNight.  Usually Friday nights hubby & I enjoy a few craft beers and watch a movie.  I snap what we are drinking and watching and tag it with this hashtag.  I look forward to this fun little night and I also look forward to sharing it.  So I thought, hey why not add a recipe to go along with it.  YEAH!  Dinner, Movie, Craft Beer!  So without further ado……

Portobello Mushroom Burger | Bottom Left of the Mitten

Let’s start with what we are eating, Portobello Mushroom Burger.  Next what we’re watching, The Bronze.  I love dark comedies! Lastly, what we are drinking: Lost Dune from New Holland Brewing in Holland, Michigan.  While I am not a huge blueberry fan I do love coriander and this is fruity & refreshing.  Pairs very well with the woody meatiness of the mushroom and the sweetness of the onions & peppers.  Let’s get cooking.  Gather your ingredients…..

Portobello Mushroom Burger from Bottom Left of the Mitten

Start with the Basil Mayonnaise.  In a food processor combine basil, garlic and salt.  While running add oil through the top and blend until smooth.  Take the ingredients from the processor and move to another bowl.  Add the rest of the ingredients and stir until combined.  Cover and refrigerate.  This will keep for around 3 days.

Basil Mayo from Bottom Left of the Mitten

Mix the marinade ingredients together.   Oil, vinegar, salt and lemon juice.  Set aside. Prepare the mushrooms by removing the stems and scraping the gills out. Place mushrooms in a dish and pour the marinade over them.  Let it sit in the marinade at room temperature for 30 minutes.

Portobello Mushroom Burger Marinade from Bottom Left of the Mitten

Chop peppers and onion.  Saute in 2 Tbs. of butter for 5 minutes.  Assemble the marinated mushrooms on a greased baking pan.  With mushroom cup side up add onions and peppers.  Top with mozzarella cheese.

Portobello Mushroom BUrger from Bottom Left of the Mitten

Cook at 425 degrees for 20-22 minutes.  In the last 5 minutes of cooking the mushrooms I put butter on my split rolls and put them in the oven as well to crisp up the buns.  Smear the rolls of your choosing with pesto mayo.  Add mushroom burger.  And here you are…..

Portobello Mushroom Burger with Basil Mayo from Bottom Left of the Mitten

I would love to know if you made this!  Follow & tag #MittenMovieNight on Instagram.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

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Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes of this burger perfectly. ~Bottom Left of the Mitten
Print Recipe
Portobello Mushroom Burger
Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this burger perfectly.
Portobello Mushroom Burger from Bottom Left of the Mitten
Course Main Dish
Cuisine Burger
Prep Time 10 minutes
Cook Time 22 minutes
Servings
burgers
Ingredients
Portobello Mushrooms & Marinade
Basil Mayonnaise
Course Main Dish
Cuisine Burger
Prep Time 10 minutes
Cook Time 22 minutes
Servings
burgers
Ingredients
Portobello Mushrooms & Marinade
Basil Mayonnaise
Portobello Mushroom Burger from Bottom Left of the Mitten
Instructions
Basil Mayonnaise
  1. In a food processor combine basil, garlic and salt. While running add oil through the top and blend until smooth.
  2. Take the ingredients from the processor and move to another bowl. Add the rest of the ingredients and stir until combined.
  3. Cover and refrigerate. This will keep for around 3 days.
Portobello Mushrooms & Marinade
  1. Mix the marinade ingredients together. Oil, vinegar, salt and lemon juice. Set aside.
  2. Prepare the mushrooms by removing the stems and scraping the gills out.
  3. Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 30 minutes.
  4. Chop peppers and onion. Saute in 2 Tbs. of butter for 5 minutes.
  5. Assemble the marinated mushrooms on a greased baking pan. With mushroom cup side up add onions and peppers. Top with mushrooms.
  6. Cook at 425 degrees for 20-22 minutes.
  7. Smear the rolls of your choosing with pesto mayo. Add mushroom burger. Enjoy!
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