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Posted by on Feb 24, 2010 in basil, main dish, portobello mushrooms, vegetarian, whole foods | 0 comments

Portobello Mushroom Burgers with Basil-Mustard Sauce

 
I needed to use up the Portobello mushrooms I had left over from making the stroganoff. I have been dying to try this Portobello mushroom burger recipe that I requested from Julie, the woman who ran our CSA last year. She made this yummy sauce that goes with Portobello mushroom burgers. We had a chance to taste it at their end of season BBQ last September. At the BBQ, we got in line too late, and missed out on the Mushrooms, so we had the organic beef burgers instead. We were still able to try the sauce, and it was delicious! So…this was my first mushroom burger ever, and it was awesome! It really was meaty, flavourful, and filling. I am a big fan of mushrooms, my husband; not so much. He said the sauce “made” the burger.

It was really simple and something easy to throw together on busy nights. I used our indoor grill, but I am sure that they would be even better made on charcoal, with woodchips as described in the recipe.

Now, as for kid friendliness, the older 2 kids where grumpy and tired, and wanted nothing to do with the burger. When I made an alternate (fish sticks) for them, they were not interested in it either, so I think it was just their mood. Grady (our 1.5 year) however, kept snatching bites of my husband’s burger, and managed to eat half. So take that for what it is worth. We will make them in our house again for sure.

Portobello Mushroom Burgers with Basil-Mustard Sauce
1 cup mayonnaise
1/3 cup shopped fresh basil
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup olive oil
1 tablespoon minced garlic
1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)
6 4- to 5-inch-diameter portobello mushrooms, stems removed
6 3 1/2- to 4-inch-diameter whole-grain hamburger buns, split
6 large romaine lettuce leaves
6 large tomato slices

Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk olive oil and garlic in another small bowl. Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper. Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm. Grill cut side of hamburger buns until light golden, about 2 minutes. Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately.

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