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Portobello Mushroom Burger

October 5, 2019 by [email protected] Leave a Comment

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Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this Portobello Mushroom Burger perfectly.

A veggie burger on a bun with mayonnaise ready to eat.

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 snapped 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:

  • Toad In The Hole
  • Smoked Sausage Nachos
  • Hawaiian Pizza

Side shot of a Portobello Mushroom Burger

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 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.  *Pro-tip: Basil mayo is also great on sandwiches!

Basil mayonnaise in a dish ready to go on a Portobello Burger.

Next, mix the marinade ingredients together for mushrooms.  Oil, vinegar, salt and lemon juice.  Set aside.

Prepare the mushrooms by removing the stems and scraping the gills out. Don’t miss this step since leaving the gills in the mushroom can make them release more water, therefore, making them soggy.

Place mushrooms in a dish and pour the marinade over them.  Let it sit in the marinade at room temperature for 10 minutes.

How to prepare a Portobello Mushroom to make it into a burger.

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.

Stuffed Portobello mushrooms on a cooking sheet with cheese on top.

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 pesto mayo.  Add mushroom burger.  And here you are…..

A Portobello Burger that is ready to eat.

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

Originally published in August of 2016. Updated photos in October 2019.

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

Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes of this burger perfectly. ~Bottom Left of the Mitten

Portobello Mushroom Burger

Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this Portobello Mushroom Burger perfectly.
5 from 4 votes
Print Pin Rate
Course: Main Dish
Cuisine: Burger, Food to Drink to
Keyword: burger
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 4 burgers

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 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.

Portobello Mushrooms & Marinade

  • 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 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!
Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!

Filed Under: Blonde Ale Recipe Pairings, Mitten Meals Tagged With: blonde ale

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My name is Erin and I am a Michigan Made wife and mom. Come share adventures from the Bottom Left of the Mitten. Contact me...

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