This Portobello Mushroom Burger has Juicy marinated mushrooms with peppers, onions and mozzarella cheese, and basil mayonnaise.
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 that is how #MittenMovieNight was born.
Here is just a taste of some of my FAVORITE recipe & beer pairings:
What to watch while eating a juicy mushroom burger?
For this Mitten Movie Night we’re watching, The Bronze
. I love dark comedies!
What should I drink with a Marinated Portobello Mushroom Burger?
The beer: Boom Boom Betty from Three Blondes Brewing
Blondes are my favorite type of beer. Subtle with a nice fruity flavor and everyone I try is different from the other. But what I do know is that I will never go wrong. It’s delicious.
How to make Portobello Mushroom Burgers in the oven:
Start with the basil mayonnaise. In a food processor combine mayonnaise, basil, garlic, and salt. While running, add oil through the top and blend until smooth.
Take the ingredients from the processor and move them to another bowl. Add the rest of the ingredients and stir until combined.
Cover and refrigerate. This will keep for around 3 days.
This basil mayo is also great on sandwiches!
Prepare the mushrooms by cleaning them lightly with a damp cloth. Removing the stems and scraping the gills out.
Why should you remove the gills on Portobello mushrooms?
Leaving the gills in the mushrooms can make them release more water, therefore, making them soggy.
Next, mix the marinade ingredients together for mushrooms. Oil, vinegar, salt, and lemon juice. Set aside.
Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 10 minutes.
While the mushrooms marinate, chop peppers and onion.
Add 2 Tbs. of butter in a pan, let it melt over medium/high heat then add the peppers and onions to the pan. Sautee 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.
Bake 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 basil mayonnaise. Add mushroom burger. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Portobello Mushroom Burger
Ingredients
Portobello Mushrooms & Marinade
- 4 Portobello Mushrooms stems removed and gills scraped
- 1/4 cup avocado or olive oil
- 1/4 cup white wine vinegar
- 2 Tbs. lemon juice
- 2 Tbs. soy sauce
- 1 tsp kosher salt
- 1 red pepper chopped
- 1 small yellow onion chopped
- 4 rolls
- 1/2 cup shredded mozzarella cheese
- 2 Tbs. butter
Basil Mayonnaise
- 1/4 cup mayonnaise
- 1/2 cup fresh basil leaves
- 2 clove garlic
- 1/2 tsp salt
- 1/4 cup avocado or olive oil
- 1/4 cup parmesan
Instructions
Basil Mayonnaise
- In a food processor combine the mayonnaise, basil, garlic, and salt. While running, add oil through the top and blend until smooth.
- Take the ingredients from the processor and move them to another bowl. Add the rest of the ingredients and stir until combined.
- Cover and refrigerate. This will keep for around 3 days.
Portobello Mushrooms & Marinade
- Mix the marinade ingredients together. Oil, vinegar, salt, and lemon juice. Set aside.
- Prepare the mushrooms by cleaning them lightly with a damp cloth. 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 10 minutes.
- Add 2 Tbs. of butter in a pan, let it melt over medium/high heat then add the peppers and onions to the pan. Sautee 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.
- Cook at 425 degrees for 20-22 minutes.
- Smear the rolls of your choosing with pesto mayo. Add mushroom burger. Enjoy!
Originally published in August of 2016. Updated photos in October 2019 with new photos, same great recipe.
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Last Updated on September 6, 2021 by [email protected]
Wow these were incredible! I will absolutely be making these again. Melting the toppings into the mushroom cap in the oven is a pretty genius way to make a mushroom burger more contained. From a fellow mitten resident, thanks for the recipe!
And thank you so much for dropping a comment :’) I am so very happy you enjoyed the recipe! Thank you, Kate.