Portobello Mushroom Burger

As I've been saying recently, Portobello mushrooms have been rapidly becoming one of my new favorite "meats."  I've been playing with them a lot and they are so versatile!!  The texture and firmness of these beautiful fungi, together with their ability to adapt to many added flavors makes me want to try all kinds of different experiments!  I've found that they are perfect for many types of sandwiches and luncheon meals.  Here's yet another delicious variation and again, a vegetarian treat.  I know many vegetarians are extremely strict and include dairy products, which I do not in my diet.  If you do, perhaps you have a vegetarian alternative to cheese and egg products.  Feel free to substitute!

INGREDIENTS (4 servings)
4 Portobello Mushroom Caps
4 Slices Gouda Cheese (or your favorite cheese)
1 Sweet Purple Onion
1 Tomato (I prefer Roma Tomatoes)
Lettuce
4 Hamburger Buns
1/2 Cup Mayonnaise
1 Teaspoon Horseradish
2 Tablespoons Dijon Mustard
1/2 Cup Olive Oil
3 Tablespoons Balsamic Vinegar
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper

PREPARATION
First, wash the Portobello Mushroom Caps and pat them dry with paper towels.  Slice the Purple Onion into rings.  Slice the Tomato into thin slices.  Now, let's move on and make a marinade.

MARINADE
In a glass baking dish, large enough to hold the mushroom caps, add the following ingredients.  Add the Olive Oil, Dijon Mustard, Balsamic Vinegar, Kosher Salt, Black Pepper and Horseradish.  Mix the ingredients well.  DO NOT include the Mayonnaise!

Now, place the Portobello Mushroom Caps to the baking dish and liberally brush the marinade over them, being sure they are completely covered and soaked with marinade.  Place the dish into the refrigerator and allow the mushrooms to marinate for about 2 hours.

Now, you may fire up the grill, if you prefer, or as I often do, use the broiler in the oven.  Either way works fine!  Place the mushroom caps on the grill...SAVE THE MARINADE... or on the broiler pan with the gill side down.  If you are going to use the broiler pan, I suggest some aluminum foil on the pan, as this will get a bit messy!  Grill or broil the mushrooms for about 3 minutes, then turn them over and give them about another 3 minutes on the flame...enough you see they are a bit soft from the cooking.  Flip the mushrooms over again, so the cap side is up and place a slice of cheese on top of each one.  Put the mushrooms to the heat again, just long enough to melt the cheese over the top of them.

Depending upon your preference, you may lightly toast the Hamburger buns, or use them plain.  In a small bowl, mix the Mayonnaise with 2 Tablespoons of the leftover marinade.  Brush the inside surface of the buns with the Mayonnaise/marinade mixture.  Put a cheese covered Portobello Mushroom cap on the bottom half of the Hamburger Bun.  Top the mushroom cap with a rings of Purple Onion, Tomato and top it off with fresh lettuce.  Cap your burger off with the top of the Hamburger Bun and you have your Portobello Mushroom burger ready to serve!

You aren't going to get a burger this healthy from a fast food drive thru and you are assured it's not "processed pink slime" pretending to be meat.  Actually, you may find you like it way better!

If you have questions, please feel free to email me at: stan.kain@gmail.com  Likewise, you may subscribe to my Recipe Blog and receive updates and notifications when I add new recipes.  When you find a recipe you like, share with family and friends.  And above all, never be afraid to experiment!  I just share what I find works with my taste and often, I'll vary the condiments, as well.  Without question, the Portobello Mushrooms would go well as a "Barbecue Burger," too, substituting with some of your favorite Barbecue Sauce!