By PaulaG on November 12, 2004
Photo by LUv 2 BaKE
Photo by LUv 2 BaKE
"Where's the beef? No one will miss it with these delictable burgers. Serve on lightly toasted whole wheat rolls with grilled onions for a healthy lunch or dinner meal."
Serving Size: 1 (279 g)
Servings Per Recipe: 4
"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"
"YUM!! Holy crap was this good. I marinated in the balsamic, olive oil, basil, oregano, garlic and salt and pepper. Grilled on both sides, topped with a slice of fresh mozzarella cheese and roasted red bell peppers. We had these without the bun as a side, but I can't wait to do them with the buns. So good - Delicious!!"
"Wow!! My family give this recipe 10 stars! The marinade is similar to what my husband used to marinade meat in before we became vegetarian. We let the mushrooms and marinade sit in a large ziplock bag for 3 hours and it gave it great flavor. The dijon mustard also adds to the taste of this "burger." Great mix of flavors. Thanks PaulaG!"
"loved it! i used gouda instead of provolone but it went really well. had it with all the 'optional' trimmings - and the only problem i had with this was trying to eat it in a ladylike fashion since it was so big! this is precious "junkfood", will be making again."
"I'm on the South Beach so I omitted the buns. This is a fantastic recipe. Thanks Paula, you're the best..."
"I used two portabella mushrooms that were about the same size as the hamburger buns. There was not enough marinade for them so I doubled it. The mushrooms were very tasty and we will definitely make them again."
"Used a large field mushroom for this and followed the recipe but scaled for one person. Grilled the mushroom and had it on wheat bread toast with a mixture of leaves and some chopped tomato. So easy to do and many variations you could have with this, so went and bought another couple of mushrooms today."