Wednesday, June 29, 2011

Portobello Mushroom Burger

My original plan was to make a different Portobello recipe, but was out of a few of the key ingredients, so turned to the Food Network for help and came up with this one.

These really got mixed reviews here.  I really enjoyed it (though I can never figure out what people are talking about when they say portobello mushrooms taste like beef), but the three boys weren't on board AT ALL.  M ate it, but wasn't really thrilled about it, and the boys wouldn't even eat it.

I used a slice of tomato instead of a roasted red pepper and romaine lettuce instead of arugula.

Maybe someone else will have better success with her family than I had with mine!

Portobello Mushroom Burger from Paula Deen at FoodNetwork.com


  • 4 portobello mushroom caps, cleaned
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1 tablespoon prepared pesto
  • 2 teaspoons coarse-grained mustard
  • 4 hamburger buns, split, buttered, and toasted
  • 1 cup baby arugula
  • 1 (12-ounce) jar roasted red peppers, drained


Preheat grill to medium-high heat.
Brush mushrooms caps with olive oil; sprinkle evenly with salt and pepper. Grill mushrooms, smooth side down, covered with grill lid, for 6 to 8 minutes, or until tender.
In a small bowl, combine mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mixture evenly over cut sides of buns. Divide arugula evenly over bottom halves of buns. Top each evenly with peppers. Place mushrooms caps over peppers. Cover with tops of buns.

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