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
- 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!).
- 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.
- Toast the bread and have all condiments at the ready.
- Put some cheddar on the mushrooms and let it melt in the oven for a minute or two.
- Place mushrooms on the bread and dress with ketchup, sriracha, mayo, mustard, lettuce, onions – whatever you want!
- Serve, preferably with oven fries and a salad.
Makes 2 big burgers.