Guest guest Posted July 25, 2001 Report Share Posted July 25, 2001 I need a recipe for portabella mushroom burger. I had one yesterday when we went out, and it was addictive! It had a marinated portabella mushroom (I am guessing marinated in red wine vinegar, but just a guess), and sauteed red onion, green pepper, and sweet red peppers. It also came with provolone cheese (I didn't get that) and was on a whole grain roll. YUMMY! I guess that my big question is really on a good marinade. Thanks! Dixie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2001 Report Share Posted July 25, 2001 Grilled Portobello with Basil Mustard Sauce Ingredients: 4 Portobello Mushroom Caps (or as many as you want to serve) 6-8 cloves of garlic, minced 1 Cup Olive Oil 1 Cup Tofu Mayonaisse 1/2 cup fresh bazil, chopped Juice of one Lemon 1 tbs. Dijon Mustard Salt and Pepper to Taste; a dash of cayenne Whole Wheat Buns Directions: Steep minced garlic in oil for at least an hour and up to 6 hours or so. Meanwhile, Mix the mayonaise, basil, lemon, mustard, and salt and cayenne pepper in a small bowl. Cover and chill. Fire up the grill. Brush portobello caps and whole wheat buns with garlic oil. Grill portobello caps, about 4 minutes on each side. Grill buns until toasted. Serve mushrooms on buns with the basil mustard sauce; put fresh basil leaves on the sandwich if you want to ... Serves: 4 Preparation time: 30 min Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2001 Report Share Posted July 25, 2001 Portabella Steaks and Gravy Ingredients: Four large portabella mushrooms 1/4 C. OG Red cider vinegar 1/8 C. tamari 1/4 C. water 2 T. sucanat 2 T. sesame oil 1 T. fresh grated OG ginger 4 OG garlic cloves minced 1 T. OG lemon juice 1 T. fire oil or other hot pepper oil Directions: Brush any dirt off of mushrooms, and cut off stem of mushroom.(Save the stem pieces for gravy). Then make a marinade out of following ingredients. Stack mushrooms in a tupperware container and pour over mushrooms. You might need more marinade to completely cover mushrooms. Refrigerate for at least four hours. Then heat a large frypan to medium heat, with a dash of olive oil. Place mushrooms in pan cap down. Pour more marinade over mushrooms as they cook. Flip mushrooms after about five minutes. Add more marinade to new side. Cook about five more minutes or until the mushrooms are nicely browned on both sides. After mushrooms have cooked I place them in the warm oven and use the remaining juice in the pan to make gravy. I add the minced marinaded stem pieces, and a T. more oil. Brown up the pieces, then I add flour stirred into water to thicken, 1 T. nutritional yeast, a dash of tamari, salt and pepper to taste. This gravy is sensational served over garlic mashed potatoes, or baby red potatoes. Enjoy Tip: For the sodium sensitive you can decrease the tamari and increase water. For people that like a zinger marinade add a t. cayenne pepper or jazz up with your favorite Thai chilis, or chili sauce. Serves: 4 Preparation time: 15 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2001 Report Share Posted July 25, 2001 We do it really simple and use Good Seasons Salad dressing. Just pour on top of a few clean mushrooms and throw on the grill. That's it. I put a slice of lettuce on mine but nothing else. Laura >I need a recipe for portabella mushroom burger. Quote Link to comment Share on other sites More sharing options...
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