There are times I crave a steak. Then there are times I think what is for dinner tonight Portobello Mushroom Burgers! I love them.
Have you ever tried Portobello mushrooms? I know some people don’t like mushrooms. Portobello mushrooms are like a meat substitute. At least that is how I think of them.
Sometimes I throw them in spaghetti sauce instead of meatballs. I have even put them in the 10-minute meal with fresh tomatoes. Or put them in a salad. But to make burgers is a real treat.
This recipe is another one I discovered in the Southern Living Cookbook. They call for it to be cooked on the grill. I only have a little charcoal grill and not the patience for the charcoal to heat up. It is part of my hurricane supplies and rarely used. Because I don’t think about what is for dinner until the last minute.
Now you know I always tweak a recipe and this one is no exception. As I mentioned I use my grill pan. If I am being lazy or in a hurry, I use the sub dressing I find at my grocery store. Plus I usually don’t make 6 at a time. I never have that many people over at one time, lol. One last tip, the mayonnaise mixture is great on roast beef sandwiches. Oh and as much as I love fresh basil I will use dried basil.
So don’t worry, cook it in the grill pan. It comes out so nice and juicy. Have plenty of napkins on hand because you will need them.
So when the family asks you what is for dinner tonight Portobello mushroom burgers. That is your answer and the family will really enjoy them.
Portobello Mushroom Burgers
- 1 1/2 Cups Mesquite wood chips
- 1/3 Cup Olive Oil
- 1 Tablespoon Minced garlic
- 1 Medium Purple onion cut into 6 slices
- 6 Large Portobello mushroom caps
- 6 Hamburger buns Split
- 1 Cup Light Mayonnaise
- 1/3 Cup Chopped fresh basil
- 2 Tablespoons Dijon mustard
- 1 Teaspoon Lemon juice
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 6 Leaves Romaine lettuce
- 2 Tomatoes Cut into 6 slices
Soak wood chips in water for at least 30 minutes and then drain.
Prepare a charcoal fire on the grill. Scatter the wood chips over the hot coals.
Whisk together oil and garlic. Brush mixture on both sides of the onion and mushrooms.
Grill the onion and mushrooms, cover with the grill lid, over medium-high heat (350 - 400 degrees) 4 minutes on either side or until tender. Grill the bun halves, cut sides down, About 2 minutes or until lightly brown.
Stir together mayonnaise and the next 5 ingredients. Layer the bottom bun halves with the lettuce, onion, mushrooms, mayo mixture and 2 tomato slices. Top with the remaining bun halves.
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Materials and Supplies
Grill Pan (similar)
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