My friend Adrienne had a great idea for our weekly potluck group – mushroom burgers instead of regular beef burgers! Both Amy and I have been on a kick of trying to reduce our meat intake as it is better for the environment, better for our health, and better on the pocket book (have you check out the price of lentils?).
This portabello mushroom burger recipe is super quick and easy to prepare and tastes great – especially if you like mushrooms. The mushrooms will take on whatever flavours you add – so it is easy to experiment with the marinades – hundreds of possibilities!
Sadly I forgot my camera – so no picture of this one.
Portabello Mushroom Burgers (unknown source)
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 tsp dry basil
1 tsp dry oregano
2 tbsp fresh lemon juice
Salt and freshly ground black pepper to taste
6 4″ portobello mushrooms, stems trimmed
6 whole wheat buns, toasted
1 bunch spinach
Step 1: Prepare barbecue for grilling at medium-high heat. Whisk together vinegar, oil, garlic, basil, oregano and lemon juice in large bowl. Season to taste with salt and pepper.
Step 2: Brush mushroom caps with vinaigrette and set on grill. Grill until mushrooms are tender, about 10 minutes per side. Serve immediately on whole wheat buns spread with mayonnaise and dijon mustard and top with spinach.
Use whatever burger toppings you would normally add – or change it up and try something new! Delicious!