portabella mushroom burgers
(2 ratings)
I saw a recipe similar to this, made quite a few changes and made it my own. Love these on a hot summer day, but good year round. I also roast my own peppers as they have much more flavor than the bottled ones, however if you are in a hurry or don't want to take the extra steps to roast by all means use the easy way and buy the bottled peppers.
►
(2 ratings)
yield
4 serving(s)
prep time
30 Min
cook time
15 Min
method
Grill
Ingredients For portabella mushroom burgers
-
4 largeportabella mushroon (stems and fins removed)
-
3red bell peppers-roasted
-
3pasilla peppers-roasted
-
8 sliceswiss cheese
-
4onion rolls
-
1 large bunchcilantro, fresh
-
olive oil
How To Make portabella mushroom burgers
-
1Roast red and pasilla peppers until skins are blackened, then place in paper bag for 30 minutes to steam. Optional- Bottled Roasted Red Bell Peppers -
2clean stems and fins from mushrooms. I use a teaspoon and carefully remove the fins. Freeze the stems to use in stock later.
-
3brush mushrooms liberally with olive oil both sides
-
4after steaming peppers, clean skins, seeds and stems from peppers ( DO NOT RINSE IN WATER THIS WASHES ALL THE OILS AND FLAVOR DOWN THE DRAIN)
-
5Place mushrooms on grill cap side up until they start to warm through. Flip over and fill inside with a blend of both roasted peppers
-
6when mushrooms are warm to touch add 2 slices of swiss cheese to each ( I use Alpine Lace which is a low fat cheese )
-
7Toast onion rolls while cheese melts,
-
8Add fresh cilantro to bun, place, burger, ENJOY
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Portabella Mushroom Burgers:
ADVERTISEMENT
ADVERTISEMENT