I’m a long-time lover of mushrooms. When I was a kid my dad would make them occasionally. He would pop the tops off, fill them with butter, garlic, and spices, and bake them. They were pretty darn good! Then, across the U.S. in California, my stepdad would search for mushrooms in the woods behind his home, and cook them down into a delicious stew that was simply amazing!
I realize some people wouldn’t ever consider eating a mushroom. I’ve met people like them, and I can relate. I don’t think its usually something personal toward the taste, but a texture thing. I get it- I’m sure its the way a slippery scallop feels in my mouth or a raw oyster. I even could gag at the thought of a plump raisin in a cookie… we all have our things. If it is a texture thing, grilling it just my be the solution, it’s pretty awesome! Grilling it crisps it up nicely! My husband would not be considered a mushroom fan, but no lie, when he ate this “burger” he ate every last bite, and said he loved it! Yeah, its that good!
Check out how healthy these Marinated Portobello Burgers are! They have astounding benefits!
- Rich in Copper and Selenium
- Regulates immune system and inflammation
- Some varieties help with relaxation, relieve stress and anxiety.
- Some provide energy, cleanse the liver and help with weight loss.
- Some help with brainpower.
- One of the few foods that provide Vitamin D.
- Help provide benefits for skin and hair.
For other vegetairan dinner, ideas check out Quick Linguine with Roasted Tomatoes and Fresh Basil
Marinated Portobello Burgers
- 4 portobello caps
- 1 medium onion sliced
- 1/2 red or orange bell pepper sliced
- 1 jalapeño pepper remove seeds for less heat if needed
- 2 Tbsp olive oil
- 4 Tbsp balsamic vinegar
- 1 large garlic clove grated
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp fresh thyme or a couple tsp dry thyme.
- Blue cheese optional
- In a medium mixing bowl, put portobello caps, sliced onions, sliced bell pepper, and jalapeño.
- In a small bowl or measuring cup, mix together oil, vinegar, grated garlic, salt, pepper, and thyme.
- Pour the marinade over mushrooms, onions, and peppers.
- Let set in the fridge for a couple hours or overnight.
- Heat an iron skillet Buy an Iron skillet here with a tbsp of olive oil or refined coconut oil.
- Pull out the onions, and peppers and fry them on medium-low heat until caramelized.
- While they are cooking, heat your grill and grill the mushrooms until done, flipping and adding leftover marinade as needed.
- Build burger with portobello, onions and peppers, and blue cheese.
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