Portobello Burgers

I came across a portobello burger recipe in the NY Times “Recipes for Health” series the other day and became completely fixated.  A big, meaty portobello mushroom burger with some oven fries seemed like an excellent weeknight dinner – one we had last night.

Portobello Burgers (adapted from the NY Times)


  • 2 portobello mushrooms (cleaned and stem removed)
  • 2 tablespoons rice vinegar
  • 1 tsp olive oil
  • 1/2 tsp crushed red pepper flakes
  • salt and freshly ground pepper
  • 2 garlic cloves, minced
  • cheddar cheese (get a really nice aged one, if you can)
  • lettuce and red onion (optional)
  • bread or burger buns

To Do:

  1. Whisk the vinegar, olive oil, salt and pepper, red pepper flakes and garlic together or put the ingredients in a jar and shake them up!  Pour over the mushroom caps and rub the marinade around a bit.  Let them sit for at least 15 minutes, but you can do this step a day or a couple of hours in advance (hello, marinate before going to work!).
  2. Preheat the oven to 375F and place the mushrooms in an oven proof skillet (we used a cast iron grill pan).  Pour the rest of the marinade over the mushrooms and roast for about 10-15 minutes or until the mushrooms are browned and can be pierced by a fork.  The mushrooms should look very juicy and delicious.
  3. Toast the bread and have all condiments at the ready.
  4. Put some cheddar on the mushrooms and let it melt in the oven for a minute or two.
  5. Place mushrooms on the bread and dress with ketchup, sriracha, mayo, mustard, lettuce, onions – whatever you want!
  6. Serve, preferably with oven fries and a salad.

Makes 2 big burgers.