Portobello Mushroom Burger Recipe Vegetarian Recipes
Portobello Mushroom Burger Recipe Vegetarian Recipes – A New Veggie Favorite! I want a Burger, I want a Burger…Ok I get it. Let me guess trying to eat right? Wait..Yep just had an idea VEGGIE BURGER! No Really and it’s super good, it was Reilly Boys tested! This Portabella Burger recipe is enough for two servings. Beware, you might want more, it’s that good!
Portobello Mushroom Burger Recipe Vegetarian Recipes
You will need Veggies:
4 Large Portabella Mushroom Caps
3 1/2 Cups Red Cabbage, thick sliced
1/2 Cup Grape Tomatoes
1 Cup Green onion, large chop
1 1/2 Cups baby Arugula
1 1/2 Tbsp Parmesan Cheese
Garlic Dip (see recipe below)
Garlic Dip/Sauce Ingredients
Marinade Ingredients:
1/2 tsp Thyme
1/4 tsp Arizona Hatch
1/4 tsp Rosemary
2 1/2 Tbsp Olive Oil
Salt and pepper to taste
Veggies and Marinade
1. Wash and take off the stem of the Portabella Mushroom, put in large mixing bowl.
2. Cut the Purple Cabbage into large pieces or slices and add to the mixing bowl.
3. Cut the Green Onions into large dice or pieces, you want to keep them large.
4. Add the Thyme, Arizona Hatch Chile, Rosemary, EVOO, and salt and pepper to the Cabbage and Portabella and mix well. (be careful to keep the Portabella in tact). Cover and marinate for 15 – 30 minutes.
Portobello Mushroom Burger Recipe Vegetarian Recipes
Garlic Dip/Sauce Time:
Directions:
1. Peel the 1 head of garlic. Make sure you are using FRESH garlic.
2. Take the garlic and pulse until it is a paste in a Food Processor.
3. Take the Canola oil and Lemon juice and add in SLOWLY to the garlic paste.
4. This is the PATIENCE part. Add 1/4 cup oil and then 1 Tbsp lemon juice and alternate
A little goes a long way. You can save the left overs for your grilled vegetables or another dish later in the week.
Cooking Time:
1. Heat a saute’ pan over Med Hi heat and add the Portabella mushrooms and saute’ 3 minutes on one side, gently flipping, keeping them from breaking apart. Only saute’ 2 Portabella’s at a time, so you don’t overcrowd the pan.
2. Add the cabbage and onions and saute’ with the Portaballa mushrooms until done about 3-4 more minutes. The cabbage and Portabella should be just under cooked to give it a little crunch. Take off heat and serve.
Plating Time:
Take the baby Arugula and spread it on the bottom of the plate and add 1 Portabella Mushroom upside down (bottom Bun). Fill the Mushroom with the Cabbage and Green Onion using half of the ingredients. Top with the other Portabella (top Bun) and garnish with the Garlic dip/sauce and grape tomatoes. It’s a Juicy mess, but a GOOD ONE!
Portobello Mushroom Burger Recipe Vegetarian Recipes
Oooh Yeaaah!
Chef Reilly’s 5 Spoon Review:
Food – 4 Spoons
Ambiance – 4 Spoons (Again my kitchen, baby!)
Service – 3.5 Spoons
Taste – 4 Spoons (Chef Reilly Original and All Veggies WHAT!)
Chef Reilly’s F.A.S.T. Review total avg= 4 spoons!
Another Gem and award winning recipe brought to you by
On The Road Eats & The F.A.S.T. Review with Chef Greg Reilly
See Ya On The Road – Chef Greg Reilly
Portobello Mushroom Burger Recipe Vegetarian Recipes
