Portobello Mushroom Burgers Recipe

Wow! The addition of cheese truly elevates this dish. I experimented with grilling it on my Foreman grill for a short amount of time, and it turned out absolutely perfect!

Impressive! Instead of grilling it, I opted for the oven due to my laziness. I baked it at high temperature, then added cheese and bacon – a winning combo! The taste was exceptional. While I've tried PMBurger before without much excitement, this one was a game-changer - juicy, unique, and not your typical meaty flavor. It truly stood out and didn't try to mimic anything. I'll refrain from labeling it a burger because it deserves its own category! Can't wait to enjoy the leftovers for lunch.

Seeking a change of pace to shake off the Sheltering Blues, I ventured into experimental territory with this dish. Adjusting the marinating time to half that of the recipe, I caramelized Vidalia onions and crowned the burger with smoked applewood gouda. Taking it a step further, I incorporated lobster claw meat, cooked in drawn butter with fresh tarragon, as a luxurious topping for an open-faced burger. While the preparation was more involved, the end result justified the effort – a reminder that effort is indeed always rewarded.

I absolutely adored these mushrooms. However, my wife found the vinegar to overpower the mushroom taste a bit, so we'll use more olive oil next time. I was worried the garlic might be too strong, so I decreased the amount slightly, but it ended up being barely noticeable (the minced garlic mostly remained on top of the gills, but the cheese helped balance out the flavors). We grilled them gill side down at first and then added blue cheese in the last two minutes after flipping them - the result was fantastic.

I have prepared these multiple times and we absolutely adore them! I include fresh basil and oregano in the marinade, as well as a touch of liquid smoke and Worcestershire sauce. I often garnish them with provolone and caramelized onions, though you can opt for any cheese of your preference. We have also tried them with gouda and they were equally fantastic. I have cooked them both on the grill and in the oven, and they consistently turn out just right. A helpful tip: poke them with a fork while grilling to prevent sogginess.

Fantastic and effortless! I'm always searching for quick recipes to whip up after a late day at work, and this one certainly fits the bill. I'll definitely be making it again with a few tweaks. While I didn't follow the recipe exactly, I adapted it using ingredients I had on hand. Since it was too chilly to grill, I broiled the mushrooms instead. Swapping out provolone cheese, I opted for a mix of goat cheese with a touch of balsamic vinegar (I have a balsamic obsession). For the aioli, I took a shortcut by using pre-made mayonnaise, adding Dijon mustard, garlic powder, and, you guessed it, a hint of balsamic vinegar. With only sesame hamburger buns available, that's what I used as the base for the mushrooms. The result? Incredibly delicious! Next time, I'll tone down the balsamic in either the goat cheese or aioli as it was a bit overpowering for my boyfriend (I loved it, though, and so did he, despite the strong flavor). I'm planning to switch to hearty renaissance bread instead of sesame buns on my next go-around. I'm already looking forward to enjoying this dish again!

Tasty! We used caramelized onion cheddar and smoked cheddar as substitutes.

Absolutely delicious and a fantastic vegan/gluten free dish. A wonderfully healthy option for grilling instead of a hamburger, although we still enjoy grilling those too. The marinade and provolone cheese really elevate the flavors. This has definitely become a staple in our summer meal lineup!

Absolutely delicious! I even managed to get my kid to eat them, and he usually hates mushrooms.

Tasty with or without cheese.

Great!

I have been transitioning to a more plant-based diet, reducing my meat intake to only 2-3 times a week. I mention this to provide context, as I am not vegan but seeking recipes to substitute for meat in my meals. Those who are further along in their journey away from meat might appreciate this recipe more. I strictly followed the recipe (no alterations!) and must say that I found the texture of the mushrooms to be quite off-putting when used in a sandwich. Perhaps it was due to using overly large mushroom caps. The marinade, while decent, was a bit too vinegary for my liking, overpowering other flavors. I topped the sandwich with all the traditional fixings like tomato, onion, pickle, mustard, and light mayo, which added a familiar touch but couldn't mask the strong mushroom taste. Despite my personal experience, I am giving this recipe 4 stars, recognizing that tastes vary. Just a heads up, if you're used to indulging in hearty, juicy homemade burgers, this might not be a satisfying substitute.

Fantastic recipe!