This made a nice tasty lunch! I scaled this down for 1 person.I served this with grilled onions, mustard, and mayo on whole grain bread. I cooked the mushrooms in the frying pan so I could cook the onions with them. Loved the marinade. Thanks Paula!
This was very good! I cooked these in a grill pan on the stove, since it's the middle of winter right now, but they turned out very well and got to cook in the juices. This is a lunchtime keeper! Thanks.
Great! Late Memorial Day morning we suddenly decided to head to my uncle's for a cook out. I needed something I could bring for myself that would be quick and easy and meatless. And that would look good to all the "normal" people who like to tease me lol Threw the marinade together in a container, ran to the store for the mushrooms (just made it) and everything worked out splendidly. I love provolone, but with the balsamic it was perfect. I'll make these again. They're a breeze to throw together last minute, and everyone was rather impressed with how "burgery" they were. (only better!) Thanks Paula!
These burgers are a vegetarian delight!! I made 4 burgers with 4 bun sized mushrooms and had plenty of marinade. I didn't grill them, but instead pan fried them. As a result they were a little more juicy and somewhat difficult to eat, but that was my own fault and did not take away from the wonderful flavour. Next time I will definitely try grilling them. These burgers are a quick and delicious star of a lunch or dinner. Thanks PaulaG!!
Unbelievable how well the mushroom replaces the meat! So tasty! And so easy!
We had these lovely mushroom burgers last night for dinner. Just had to let you know that they were wonderful. Loved the marinade, so easy. Included carmelized onions & mixed red, yellow & orange peppers. Grilled then on the BBQ. Topped all with some Asiago cheese & sliced tomates & mayo. We certainly will have these again. Great meal for vegetarian flare.
Rachael Ray suggest that before using portobellos, turn them upside down, snap off the stems, and scrape the dark gills from the underside, using a teaspoon. This prevents the unappetizing brown liquid that oozes from the cooked mushroom.
Lately, I can't digest meat, so THANK YOU for this delicious burger. The marinade seemed overly herby, so I doubled the vinegar and oil. I cooked it in a flavor wave (400, 8 min a side) because it was too cold to grill and the oven was occupied and it turned out fine. Served with garlic mayo and melted swiss.
My hubby loved the burger. Had to substitute red wine vinegar because my husband's allergic to balsamic, but it still tasted yummy!
I went buy most of the recipe, did the grilled onions on them I added garlic powder and onion powder and some cayenne pepper, doubled the marinade for 4 Porty schrooms, instead of salt and pepper i used mccormicks montreal steak seasoning, I cut 2 Pablano peppers in half on the length, put all that on the BBQ, put onions in foil, then took two zucchinis and cut them into long french fry wedges seasoned with olive oil garlic & onion powder and paprika & cayenne pepper then put them on the bbq, everything was excellent!!!!!!!! these Portabella Burger's rival the best burgers I have ever had. I put on my burger, the portabella, Pablano pepper, grilled onion, dejion mustard, tomato, avocado, Next time I will add bacon, these burgers are Juicy, Very Tasty, very filling, and very satisfying