Portobello Mushroom Burger

Portobello Mushroom Burger

This Portobello Mushroom Burger is fleshy, delicious and an exciting change to the everyday beef burger.
cooking time imageCooking time - 45 mins
serves imageServes - 2
difficulty imageDifficulty - easy peasy

Ingredients

  • 2 tbsp low-sodium soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp extra-virgin olive oil
  • 3 cloves garlic minced
  • 1½  tsp Italian seasoning
  • ½  tsp black pepper
  • 4 Portobello mushroom 
  • 4 thin slices of cheese
  • Burger buns
  • Red onions, sliced
  • Pesto
  • Tomato, sliced
  • Rocket leaves

Method

  • In a bag, add the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning and pepper. Swish gently to combine.
  • Remove the stems and gills of the Portobello mushroom. 
  • Add it into the marinade, ensuring the mushrooms are thoroughly coated. Allow it to soak up the flavour for at least 30 mins. 
  • In the meantime, you can prep the other ingredients such as slicing the buns.
  • Place your Whatever Pan on medium heat and add a light coating of oil.
  • Once hot, shake off any excess marinade and place the mushrooms on your Whatever Pan.
  • Grill on both sides of the mushroom for about 10 minutes in total. While it is grilling, brush it with the leftover marinade several times.
  • In the last minute of their cooking, turn two of the four mushrooms so that their underside is facing upwards. Top them with cheese and stack the cheese-less mushrooms on top. Cook on low heat to melt the cheese and set aside once melted.
  • Grill the sliced onions and buns.
  • Assemble the burger by placing the pesto on the bottom bun followed by the rocket leaves, grilled portobello mushrooms stack, onion, tomato and lastly, the top bun. 
  • Serve while hot. Enjoy!

Ingredients

  • 2 tbsp low-sodium soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp extra-virgin olive oil
  • 3 cloves garlic minced
  • 1½  tsp Italian seasoning
  • ½  tsp black pepper
  • 4 Portobello mushroom 
  • 4 thin slices of cheese
  • Burger buns
  • Red onions, sliced
  • Pesto
  • Tomato, sliced
  • Rocket leaves

Method

  • In a bag, add the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning and pepper. Swish gently to combine.
  • Remove the stems and gills of the Portobello mushroom. 
  • Add it into the marinade, ensuring the mushrooms are thoroughly coated. Allow it to soak up the flavour for at least 30 mins. 
  • In the meantime, you can prep the other ingredients such as slicing the buns.
  • Place your Whatever Pan on medium heat and add a light coating of oil.
  • Once hot, shake off any excess marinade and place the mushrooms on your Whatever Pan.
  • Grill on both sides of the mushroom for about 10 minutes in total. While it is grilling, brush it with the leftover marinade several times.
  • In the last minute of their cooking, turn two of the four mushrooms so that their underside is facing upwards. Top them with cheese and stack the cheese-less mushrooms on top. Cook on low heat to melt the cheese and set aside once melted.
  • Grill the sliced onions and buns.
  • Assemble the burger by placing the pesto on the bottom bun followed by the rocket leaves, grilled portobello mushrooms stack, onion, tomato and lastly, the top bun. 
  • Serve while hot. Enjoy!

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