Dinner Tonight: Portobello Mushroom 'Burgers' Recipe
This recipe offers a delicious vegetarian alternative to traditional burgers, featuring savory grilled portobello mushrooms. It's complemented by a creamy avocado and shallot mash, fresh tomato slices, and served on soft rolls, creating a satisfying and flavorful meal.
Equipment
- 1 Grill or Grill Pan
- 1 Small Mixing Bowl For avocado mash
- 1 Fork For mashing avocado
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 4 large portobello mushrooms stems removed
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 1 ripe avocado pitted, peeled, roughly chopped
- 1 medium shallot peeled and minced
- 1 tablespoon fresh lemon juice
- 4 soft rolls split horizontally
- 1 beefsteak tomato cored and thinly sliced
Instructions
- Gently wipe portobello mushrooms clean with a damp cloth; remove stems.
- Brush both sides of the portobello mushroom caps generously with olive oil, then season thoroughly with coarse salt and ground pepper.
- Preheat a grill or grill pan over medium-high heat until hot.
- Place mushrooms on the hot grill, gill-side up, and cook for 5-7 minutes per side, or until tender and lightly charred.
- While mushrooms cook, prepare the avocado mash: in a small bowl, combine the chopped avocado, minced shallot, and fresh lemon juice.
- Mash the avocado mixture with a fork to your desired consistency, then season with salt and ground pepper to taste.
- Thinly slice the beefsteak tomato.
- Lightly toast the split soft rolls, if desired, to add texture and prevent them from becoming soggy.
- Assemble the burgers: place a grilled portobello mushroom on the bottom half of each roll.
- Top the mushroom with a generous dollop of the avocado mash and a few slices of tomato, then cover with the top half of the roll.
Notes
For the portobello mushrooms, ensure they are cleaned thoroughly, but avoid washing them under running water as they can absorb too much moisture; a damp cloth is best. Grilling them cap-side down first helps to create a nice sear and allows any excess moisture to release. Don't overcook them, or they will become rubbery. For the avocado mash, using a ripe but firm avocado is key for texture. A pinch of cumin or a touch of finely chopped cilantro can elevate the flavor profile. Consider lightly toasting the rolls for a better structural integrity and texture contrast against the soft mushroom and creamy avocado.