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.
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……
Let’s start with what we are eating, Portobello Mushroom Burger. Next what we’re watching, The Bronze
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.
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.
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.
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…..
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!
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| Prep Time | 10 minutes |
| Cook Time | 22 minutes |
| Servings |
burgers
|
- 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
- 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
Ingredients
Portobello Mushrooms & Marinade
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.
- 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.
- 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 mushrooms.
- Cook at 425 degrees for 20-22 minutes.
- Smear the rolls of your choosing with pesto mayo. Add mushroom burger. Enjoy!
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