Portabello Burgers
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
4 burgers
- Serves:
- 4
ingredients
- 4 portabello mushroom caps
- 1 cucumber, sliced (thinly- 1/3 inch slices)
- 1 tomatoes, sliced thinly
- 4 wheat hamburger buns
- 3 tablespoons margarine
- 1⁄2 head lettuce
directions
- Peel cucumber using a vegetable peeler (kitchen knife works well, too).
- Slice cucumber into 1/3-inch slices.
- Slice tomato in thin slices.
- Break lettuce leaves up in large pieces.
- Twist the stems off of the portabello caps.
- Gently rub the mushrooms with a damp paper towel. NOTE: DO NOT RINSE MUSHROOMS. Mushrooms are highly absorbant, and will absorb all of the water, therefore causing them to be tough and chewy when cooked.
- Heat large skillet on medium-high heat.
- Melt butter in skillet. Place mushroom caps in pan stem-side down first. Cook for 5 minutes. More butter may be needed if the skillet looks dry.
- Flip mushroom caps over and cook for 5 minutes.
- When the portabello caps are tender/soft to the touch, they'll be finished.
- Using all of the ingredients, layer your portabello cap on a hamburger bun (wheat is preferred, and vegan-friendly).
- Enjoy.
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RECIPE SUBMITTED BY
Cooking is my ultimate therapy. My ultimate dream is to open up my own restaurant and catering bsuiness. I absolutely love different cultures and traditions; they majorly interest me. I am Spanish and Native American, so my cooking is partially influenced by my heritage. The most exciting thing about cooking is trying out new recipes.