Asiago Portabella Mushroom Burger Recipes

PORTOBELLO MUSHROOM BURGERS

Steps:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

PORTABELLA MUSHROOM BURGERS

Steps:

• Cut stems off of mushrooms and place smooth side up in a shallow dish.
• Sprinkle lightly with salt and pepper.
• Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
• Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
• Preheat grill to medium-high heat.
• Place the mushrooms on the preheated grill, reserving the marinade for basting
• Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
• During the last 2 minutes of grilling, top with cheese.
• Serve with the whole wheat rolls and condiments of your choice.

ASIAGO PORTABELLA MUSHROOM BURGER

Steps:

• Divide meat into 4 patties.
• Sprinkle with seasoning salt, onion powder, and Worcestershire sauce.
• In a pan, with 1 tablespoon butter, saute mushrooms and garlic until cooked down; take out of pan.
• Mix with Alfredo sauce.
• Cook burgers in the mushroom pan until done the way you like.
• Butter onion rolls lightly and put on hot skillet to brown.
• When burgers are almost cooked, sprinkle on parmesan cheese and top with asiago cheese; cover to melt cheese.
• Put burger on browned onion bun.
• Top with mushroom mixture.

PORTABELLA MUSHROOM BURGERS

Steps:

• Preheat BBQ to medium-high.
• Brush mushroom caps on both sides with olive oil.
• Put mushroom caps stem side down on greased grill; cook with lid down, for 3-4 minutes.
• Turn; sprinkle with salt and pepper.
• Cook for 2-4 minutes, till tender.
• Just before mushrooms are ready, split the buns; grill cut sides down, until lightly toasted.
• Brush toasted side of bun each with pesto.
• Pile 1/4 cup lightly packed baby spinach leaves on bottom half of each bun.
• Top each with a mushroom cap, 2 tbsp asiago cheese and 1 tomato slice.
• Replace top of buns.