I am, by no means, a vegetarian but If I had to choose between a juicy beef burger or a juicy portobello
mushroom the mushroom would win hands down!
The fact is, I feel less guilty about tucking into the juicy goodness of a meaty mushroom and quite frankly, more satisfied. There is just something about the rich earthiness of portobellos that make me feel wonderfully sated.
The thing I like about this recipe is that it's deliciously tasty with or without the bacon. Satisfying vegetarians and meat eaters alike.
To experience the full potential that this burger has to offer, you must marinate the mushroom for as long as you can. I try to marinate mine for about 6-8 hours.
Once the portobello has been marinated you can pretty much do with it what you please. Adding bacon and blue cheese is my favorite variation but if you aren't a big fan of blue cheese, experiment with other cheeses such as feta, goat's or cheddar.
Whatever you decide this burger has everything going for it. So, go ahead, get marinating and start loving!
2 portobello mushrooms, stemmed
About 1/4 cup crumbled blue cheese
4 rashers lean bacon
Sliced red onion
Bread rolls of your choice
2 tbls balsamic vinegar
1-1/2 tbls olive oil
1 large garlic clove, crushed
1/4 tsp dried thyme
salt and pepper
Mix marinade ingredients together thoroughly.
Wipe mushrooms clean with a damp cloth or paper towel. Place in a flat dish, gill side up. Pour marinade over mushrooms and refrigerate for at least 2 hours.
Remove mushrooms from marinade and fill each one with a generous amount of blue cheese. Wrap two slices of bacon around each mushroom.
Place in a 425F preheated oven for about 15 minutes. Grill or broil for an additional 2 minutes to crisp the bacon and brown the cheese. Let the mushrooms cool for 5 minutes or so.
Place a slice of tomato onto your roll followed by a slice of red onion. Top with the mushroom and enjoy!