Best Portobello Mushroom Cheeseburgers Recipes

Portobello Mushroom Cheeseburgers image

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 10

1 tablespoon red wine vinegar or sherry vinegar
Salt
freshly ground pepper to taste
1 garlic clove, green shoot removed, minced or pureed
3 tablespoons extra virgin olive oil
4 large portobello mushrooms, stems removed
1 6-ounce bag baby spinach
4 1/2-ounce slices cheddar or Gruyère cheese
Whole grain hamburger buns and the condiments of your choice
condiments of your choice

Steps:

Whisk together the vinegar, salt, pepper, garlic and olive oil. Toss with the mushroom caps in a wide bowl. Rub the marinade over the tops of the mushroom caps and place them on a baking sheet, rounded side up. Let sit for 15 minutes. Don't rinse the bowl, because you'll use any oil and vinegar residue to dress the spinach.
Bring a large pot of water to a boil, salt generously and blanch the spinach for 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Chop coarsely and toss in the bowl with the residue of the marinade. Set aside.
Prepare a medium-hot grill, heat a heavy skillet over medium-high heat, or preheat an electric grill or panini pan on medium-high. Season the mushrooms as desired with salt and pepper. Place the mushrooms on the hot grill or pan, rounded side down. Cook them for about 6 to 8 minutes, depending on the thickness, until lightly browned, and moist. Turn over and cook for another 6 minutes. Turn over for a minute to reheat the top, then flip back over and place the cheese on top. Continue to cook until the cheese melts. If using a panini grill, cook 6 to 8 minutes. Open the grill and place the cheese on top. Wait for it to melt. Place a mound of spinach on the bottom half of each hamburger bun and place the mushrooms, rounded side up, on top of the spinach. Top with your choice of condiments and serve.

Roasted Portobello Mushroom Cheeseburgers with Caramelized Onions and Pimento Aioli image

Provided by Katie Lee Biegel

Time 3h10m

Yield 6 servings

Number Of Ingredients 21

Juice of 1 lemon (2 to 3 tablespoons)
1/4 cup extra virgin olive oil
2 tablespoons worcestershire sauce
2 teaspoons fresh thyme leaves
1/4 teaspoon garlic powder
6 portobello mushrooms, wiped clean and stems removed
6 portobello mushrooms, wiped clean and stems removed
Kosher salt and freshly ground black pepper
6 slices Muenster cheese (or Swiss, white cheddar, provolone-your choice)
6 Portuguese muffins or brioche hamburger buns, buttered and toasted
1 1/2 cups loosely packed arugula
1 tablespoon olive oil
1 medium Vidalia onion, thinly sliced
1/4 cup water
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
2 tablespoons jarred chopped pimentos, drained
1 tablespoon red wine vinegar
1 garlic clove, minced
1 tablespoon minced flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

For the burgers: In a shallow baking dish, use a whisk to combine the lemon juice, olive oil, Worcestershire, thyme, and garlic powder. Place mushrooms in the marinade, cover, and refrigerate for at least 1 hour. Turn over the mushrooms, cover again, and refrigerate at least another hour. (Mushrooms can marinate for several hours.)
For the onions: In the meantime, make the onions. In a skillet, heat the olive oil over medium heat. Add the onions and cook about 5 minutes, stirring occasionally. Add the water, cover, and reduce heat to low. Cook 20 to 30 minutes, stirring occasionally, until the onions are golden brown. Remove the pan from the heat. Season the onions with salt and pepper. Set aside.
For the aioli: Combine all ingredients in a small bowl. Refrigerate until serving time.
To finish the burgers: Preheat oven to 450 degrees F. Remove mushrooms from marinade and season with salt and pepper on both sides. Place the mushrooms on a baking sheet, gill sides up. Bake for 5 minutes. Remove from the oven and arrange cheese and caramelized onions on the gills of each mushroom and bake another 5 minutes, until the cheese is melted and bubbly. Place 1 mushroom on each muffin and garnish with aioli and arugula. Serve immediately.

PORTOBELLO MUSHROOM CHEESEBURGERS image

Yield 4 servings

Number Of Ingredients 7

1 tablespoon red wine vinegar or sherry vinegar
Salt and freshly ground pepper to taste
1 garlic clove, green shoot removed, minced or pureed
3 tablespoons extra virgin olive oil
4 large portobello mushrooms, stems removed
1 6-ounce bag baby spinach
4 ½-ounce slices cheddar or Gruyère cheese

Steps:

1. Whisk together the vinegar, salt, pepper, garlic and olive oil. Toss with the mushroom caps in a wide bowl. Rub the marinade over the tops of the mushroom caps and place them on a baking sheet, rounded side up. Let sit for 15 minutes. Don't rinse the bowl, because you'll use any oil and vinegar residue to dress the spinach. 2. Bring a large pot of water to a boil, salt generously and blanch the spinach for 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Chop coarsely and toss in the bowl with the residue of the marinade. Set aside. 3. Prepare a medium-hot grill, heat a heavy skillet over medium-high heat, or preheat an electric grill or panini pan on medium-high. Season the mushrooms as desired with salt and pepper. Place the mushrooms on the hot grill or pan, rounded side down. Cook them for about 6 to 8 minutes, depending on the thickness, until lightly browned, and moist. Turn over and cook for another 6 minutes. Turn over for a minute to reheat the top, fill with a mound of spinach, and place the cheese on top. Continue to cook until the cheese melts.