March 17, 2011

Portobello Mushroom Burger

Quick and delicious- my favorite food related words. I love meals that I can whip up after I get in the door after a long day. The best part about these burgers are that being mushrooms, they lend themselves to being the perfect single's burger, because you can make just one as easily as making two. And if you have a packet of two portobellos and decide you only want one mushroom burger this week, then it can lend itself to dozens of other tasty mushroom dishes.

But back to the burger. It's wonderful and juicy and everything you could want in a burger of any kind. The best part? It's loaded with hidden toppings.


My grandmother deserves credit for introducing me to this one. She sat me down one day and plopped one on my plate, piled higher with toppings than any meat burger I had eaten previously.

Grandma- a mushroom? Really?

You'll like it, she said. I really think you'll like it.

I was skeptic, but I came around fast. And now the portobello and I are inseparable.

You will be too.

Upside-Down Portobello Mushroom Burger
(serves 1)


Ingredients:

portobello mushroom
bun/english muffin
olive oil for frying


Toppings:

1 small onion
sharp cheddar cheese
pesto
additional toppings

Prepare your portobello. Clean using a damp paper towel. If desired cut away the stem and gills. These are fine to eat, however it will make stuffing the mushroom easier.

Drizzle about a tablespoon of olive oil, coating the frying pan. Pre-heat on medium.

Chop onion. Sprinkle onion pieces onto pan. Saute for several minutes until onions begin to look translucent. Turn down heat slightly if the smaller pieces begin to char slightly. Move onions from center to the edges of the pan.

Dab a small amount of olive oil onto the mushroom, coating both sides lightly and/or add more olive oil to the center of the frying pan. Cook mushroom about four minutes then flip and cook four minutes more. Time will be affect by size of your mushroom. When it is juicy and the skin is tender- it's done.

During this process, make sure to watch the onions, stirring them occasionally. If they begin to brown, take off the heat and place on a small plate. If not, continue cooking them the entire time, so they will be nice and warm when you're ready to eat.

Turn heat to low. Flip mushroom so the cap is facing upright. Place pieces of cheese in center and add a dab of pesto. Wait for the cheese to begin to melt. Then cover with cooked onions. Move mushroom to bun. Add any further toppings that may be desired- such as lettuce, ketchup or tomato. Consume.

1 comment:

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