This simple portobello mushroom burger recipe is easy and delicious.
Ingredients: Portobello mushroom (bun size), hamburger bun, sliced ripe tomato, fresh spinach, olive oil mayonnaise, olive oil and Worcestershire sauce.
Portobello mushroom burger with jack cheese, tomato and spinach
Season Portobello Mushroom: Turn the portobello mushroom upside down poor a light amount of olive oil and Worcestershire sauce into lamella, or gills of the mushroom. You can cook right away or let the mushroom marinate for a few hours. Another variation of my portobello mushroom marinade substitutes balsamic vinegar for the Worcestershire sauce and adds a teaspoon of spicy brown mustard to the marinade.
Mushroom Burger Bun: I like my buns toasted. This step is optional. Lightly spread olive oil mayonnaise on both the top and bottom buns. Place in the broiler until lightly browned, approx 3 minutes. Time will vary with different ovens.
Mushroom Burger Toppings: Two thin slices of cheese, I used Monterrey Jack. Three thin slices of tomato and approx. 10 leaves of spinach.
Burger Condiments: I don’t like soggy buns so I have a specific order for the condiments to be layered between the buns. Top bun leave empty. Layer spinach on bottom bun the three thin slices of ripe tomato. Spinach will help keep the bun from getting soggy from the tomato.
Cooking Portobello Mushroom: Stovetop: Pour a silver dollar size dollop of olive oil into a small frying pan. Cook the mushroom gills up for about 5 minutes on medium-low heat. Turn over and cook for another 5 minutes. Grill top: Cover the cap of the mushroom with a thin layer of olive oil and cook on low heat for 5 minutes each side.
Final Burger Construction: Remove the portobello mushroom from the pan and lay on the top bun with gills facing up. Place two slices of cheese on the warm mushroom and let melt for 1 minute. Carefully flip the top bun onto the bottom bun, slice and Enjoy! Careful, the mushroom may be hot and juicy!