Portobello Mushroom Burger With Caramelized Onions Recipes
PORTOBELLO MUSHROOM BURGERS WITH QUICK CARAMELIZED ONIONS
A delicious vegan and gluten free burger recipe made with balsamic marinated portobello mushrooms, quick caramelized onions, and all the best toppings!
Provided by Christal Szcebel
Categories Main Dishes
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the grill.
- Take a large ziploc, and place mushrooms in the bag, add the balsamic vinegar and 1 tablespoon of olive oil, and seal bag. Shake the bag until the mushrooms are coated in the vinegar and oil. Let sit for a few minutes while preparing the other ingredients.
- Heat a non stick pan over med-high heat add in the sliced onions and coconut palm sugar, toss to coat the onions with the sugar, then add in the baking soda and toss to coat again.
- Lower heat to medium, and cook the onions, stirring often until they are soft and browned, about 10 minutes.
- Remove mushrooms from ziploc and place on the heated grill, rounded side up. Let cook for 3-4 minutes.
- Meanwhile, slice tomato, cabbage, and wash lettuce, and prepare any other preferred garnishes.
- Turn mushrooms over so they are flat side up and top the inside of the mushrooms with the caramelized onions and bits of the cashew or goat cheese.
- Continue to cook for 3 more minutes then remove from grill.
- Using your favourite gluten-free buns assemble burgers starting with the dijon mustard, then top with the mushroom filled with onions and cheese, then top with the cabbage, tomato, lettuce, and th other half of the bun.
- Enjoy!
ROASTED PORTOBELLO MUSHROOM CHEESEBURGERS WITH CARAMELIZED ONIONS AND PIMENTO AIOLI
Several of my friends are vegetarians, so I came up with this recipe last summer when I was having a barbecue. They are so good, even carnivores will devour them. If you can find Portuguese muffins, their sweet flavor makes for a delicious bun option.
Provided by Katie Lee Biegel
Time 3h10m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the burgers: In a shallow baking dish, use a whisk to combine the lemon juice, olive oil, Worcestershire, thyme, and garlic powder. Place mushrooms in the marinade, cover, and refrigerate for at least 1 hour. Turn over the mushrooms, cover again, and refrigerate at least another hour. (Mushrooms can marinate for several hours.)
- For the onions: In the meantime, make the onions. In a skillet, heat the olive oil over medium heat. Add the onions and cook about 5 minutes, stirring occasionally. Add the water, cover, and reduce heat to low. Cook 20 to 30 minutes, stirring occasionally, until the onions are golden brown. Remove the pan from the heat. Season the onions with salt and pepper. Set aside.
- For the aioli: Combine all ingredients in a small bowl. Refrigerate until serving time.
- To finish the burgers: Preheat oven to 450 degrees F. Remove mushrooms from marinade and season with salt and pepper on both sides. Place the mushrooms on a baking sheet, gill sides up. Bake for 5 minutes. Remove from the oven and arrange cheese and caramelized onions on the gills of each mushroom and bake another 5 minutes, until the cheese is melted and bubbly. Place 1 mushroom on each muffin and garnish with aioli and arugula. Serve immediately.
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BALSAMIC PORTOBELLO BURGERS WITH CARAMELIZED ONIONS & GARLIC AIOLI
From minimalistbaker.com
4.7/5 (47)Calories 465 per servingCategory Entrée
- Preheat oven to 400 degrees F (204 C) and cut off the very top of a head of garlic. Drizzle with a little oil, sprinkle with sea salt, and loosely wrap in foil. Set directly on an oven rack and bake for 1 hour. Let cool before use. Note: To save time, you could buy roasted garlic, or sub the head of roasted garlic for 3-4 additional cloves raw garlic and proceed as instructed.
- In the meantime, place cashews in a bowl and cover with just boiling water. Let sit uncovered for 1 hour. Then drain and rinse thoroughly.
- While cashews are soaking, use a damp washcloth or paper towel to clean the mushrooms by wiping away any dirt and removing the stems. Place stem side up on a rimmed baking sheet or 9x13-inch baking dish.
- To a small mixing bowl, add avocado oil, balsamic vinegar, Italian seasoning, minced garlic, salt, and pepper. Whisk to combine, then pour over the mushrooms and use a pastry brush to distribute the marinade. Flip the mushrooms over and brush the other side, then flip back over to stem-side-up position. Set aside, uncovered at room temperature, to marinate (at least 30 minutes).
PORTOBELLO MUSHROOM BURGER - DEL'S COOKING TWIST
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5/5 (1)Category MainsCuisine AmericanEstimated Reading Time 7 mins
- For the burger buns: in a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into about 6 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rest for 10 minutes. Brush each one with the melted butter, and sprinkle sesame on top. Bake at 425°F (220°C) for 8-12 minutes or until golden brown. Remove from pans and transfer to wire racks to cool.
- For the mushrooms: combine teriyaki sauce and balsamic vinegar in a medium sized shallow dish. Place mushroom caps, gill-side up, and let marinade for minimum 15 minutes.
- For the caramelized onions: heat olive oil in a large skillet over medium heat, throw the onions and cook them until translucent. Pour the balsamic vinegar, sprinkle over the sugar, and cook uncovered for about 20 minutes, stirring occasionally. The onions are ready when they are soft, slightly sticky, and smell caramelizing.
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