We went to CostCo recently and I picked up a big pack of Portobello Mushrooms without thinking. Now I have a huge pack and no clue what I’m going to do with them. I was searching online and came across this recipe. I had some shallots in the fridge that I needed to use up so this was the perfect! As I started writing this post I saw there was garlic in the recipe…I didn’t use any garlic. This would taste great with some but me being forgetful or just not paying attention didn’t add them…but it still tasted really good. I also realized the recipe said to broil them..I grilled mine…oops! I used a thin bun instead of a big hamburger bun.
Portobello Mushroom Burger
Adapted from TLC Cooking
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4 large portobello mushrooms, washed, patted dry and stems removed
salt and freshly ground pepper to taste
1/4 tsp olive oil and more for spraying
3/4 cups thinly sliced shallots
1/4 cup low fat mayonnaise
2 tbsp chopped basil
cheese
4 whole-grain buns
Heat 1/4 tsp oil in a medium skillet over medium heat. Add shallots and cook until golden brown. Set aside.
Preheat grill (if you want instructions for how to broil them go to TLC Cooking).
Lightly spray with oil and season both sides of mushrooms with salt and pepper.
Place on grill and grill for for approximately 4 minutes per side.
To make basil mayonnaise, mix mayonnaise with chopped basil.
Toast your bun and spread some basil mayonnaise on each side. Place mushroom on bottom half of bun. Top with some shallots, cheese and any other toppings you would like!