Skip to Content

Portobella Mushroom Burgers

Posted in
2 portobello mushrooms (about 3 1/2 inches wide), cleaned and stems removed
2 tablespoons bottled teriyaki sauce 2 tablespoons bottled teriyaki sauce 2 tablespoons bottled teriyaki sauce 6 tablespoons bottled teriyaki sauce
2 large thin slices or of swiss cheese
2 multigrain or whole-wheat hamburger buns (I've used white buns for this)
2 leaves of lettuce
4 tomato slices
Garlic Mayonnaise:
1 tablespoon mayonnaise
1/2 teaspoon minced garlic
1 teaspoon lemon juice
a few drops Worcestershire sauce for an extra kick
ground pepper and seasoning salt to taste

Yield: 2 servings

Heat the coals or grill. Spread teriyaki sauce over the mushrooms and marinate while the coals are getting ready. (I use a cast iron griddle skillet on the stove on Med-high heat) Grill the mushrooms about 6 inches from the heat until tender (about 4-5 minutes a side). (or straight on the cast iron skillet) Add the cheese on top and continue to grill briefly to melt cheese.

Assemble burgers by placing the lettuce leaf and tomato on the bottom bun then top with the cheese-topped mushroom. Spread the top bun lightly with half of the garlic mayonnaise and place on top of the mushroom (the lettuce keeps the bottom bun from getting soggy from some of the mushroom juice).

Cast Iron Pan (purchase at Chefs Catalog) This is the pan I use for this recipe. Works great!

Your rating: None Average: 5 (2 votes)
Save this recipe to Evernote:
Clip to Evernote