Recipe by CHOLLE
"Quick, juicy burgers. My friends and I eat them at least once a week!"
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salt and pepper to taste
large portobello mushroom caps
The good news is: our fire extinguisher works. I put the mushrooms on the top rack by the broiler, set the timer for four minutes and at three heard a *poof* from the oven. I opened the door to flames shooting out and licking the cabinets above. After our fire extinguisher put out the flames and I'd cleaned up, I finished up the sandwich, and thought it was pretty good. Then my daughter pointed out that the mushrooms I'd just eaten had been sprayed with a fire extinguisher. The poison control center assured me that the f.e. has mostly baking soda inside and that I shouldn't feel any ill effects. But the man laughed at me, so I have to add the caveat to the recipe: leave off the extra baking soda by not letting your 'shrooms catch fire in the first place. Other than the fire marshall warning, these were pretty yummy sammies.
The Balsamic vinegar is a little strong.
I found putting the marinade in a large bowl and then putting the mushrooms in the bowl to cover them quickly worked well
I love portobello mushroom sandwiches and this homemade one rivals the best I have had in my favorite diner. I tweeked the recipe a bit to try and duplicate others I've eaten. I added grilled sweet onions, grilled peeled red peppers, and a slice of provolone. Plus I brushed the bread (NOT hamburger buns) with olive oil and grilled both sides.
Very, very good!
we grilled ours on the bbq. very good. just wish we had better buns. heed the warnings. these burgers *need* nice buns.
These are the best burgers! I have stopped eating hamburgers because I love this recipe so much. My only suggestions is chopping the capers instead of leaving them whole, adding grilled red onions and Provolone cheese.
Very yummy. I reduced the vinegar by one tablespoon and added red cooking wine. We cook this on the grill, about 1 1/2 to 2 min each side. Delicious even without the caper mayo! My 10 year old loved it, and he doesn't like mushrooms. Thanks for the recipe.
Stop eating hamburgers! Why would you, anyway, with delicious portabello mushrooms that are so much quicker and healthier? This recipe is the best I've tried.
Best summed up by my husband, "This is a mushroom?!?" These were delicious and we will have these again and again, I'm sure. Used fresh thyme and poured almost the entire marinade into the caps so all the flavor could be absorbed. Cooked them on the grill and added provolone and sauteed red onions. They were fantastic! And the clincher: it all came together, including a salad, in less than 30 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 301
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