Posts Tagged ‘mushroom burgers’

Portabella Mushroom BBQ Burger

Adrianna from A Cozy Kitchen whips up a tangy, sweet summer treat with this Portabella Mushroom BBQ Burger that swaps the meat on the grill for a hearty portabella. 

Now that grilling season is finally here, it’s time to grill everything. I mean, everything! While I’m usually the first one to request a meaty burger, made using freshly ground beef and pork, there are times when I’m simply in the mood for something lighter, and well, healthier. This is when I turn to mushrooms. I still want a burger, yes, but I’m looking for something that won’t leave me feeling overly full. Portabellas have an awesome meat-like texture and are filling and wholesome. They grill up like a champ (they’re really hard to overcook) and luckily for me, fit perfectly in between two sesame seed burger buns.

I like to make a quick homemade BBQ sauce; they’re really tasty on portabella mushrooms. Of course, if you’re looking for a short-cut, feel free to use store-bought BBQ sauce. The coleslaw, however, is an absolute must. The crispness, when paired with a soft, saucy mushroom, is really delightful. The acidity and crunch make this burger balanced and all around tasty.

Portabella Mushroom BBQ Burger

Cole Slaw: 

3 tablespoons mayonnaise

1 tablespoon red wine vinegar

1/4 teaspoon freshly ground black pepper

1 1/2 cup red cabbage

1 1/2 cup white cabbage

1 rib of celery, thinly sliced

BBQ Sauce: 

1/2 cup ketchup

2 tablespoons brown sugar

1 tablespoon molasses

2 garlic cloves, minced

1 teaspoon Worcestershire

1/2 teaspoon smoked sweet paprika

1/4 teaspoon freshly ground black pepper

a few dashes of hot sauce

Portobello Burgers:

4 portabella mushrooms

4 hamburger buns

 

Directions:

1. To a medium bowl, mix together the mayonnaise, red wine vinegar and pepper. Add the red cabbage, white cabbage and celery; toss until evenly coated with the dressing. Place in the refrigerator until you’re ready to assemble the burgers.

2. To a saucepan, add the balsamic vinegar and simmer over medium heat until the vinegar reduces to about 1/4 cup (eyeballing this measurement is fine). Pour in the ketchup, brown sugar, molasses, garlic cloves, Worcestershire, paprika, black pepper, a few dashes of hot sauce and a splash of water. Simmer mixture for about 20 minutes, until it’s thickened and resembles the consistency of barbecue sauce.

3. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or foil. Place the portabellas side by side on the baking sheet and brush liberally with barbecue sauce. Bake in the oven for 15-20 minutes, until the portabellas are tender when poked with a knife. Alternatively, you could grill the portabellas over low heat for 20 minutes.

4. To assemble the burgers, toast the buns, add the portabella to the bottom half of the bun, top with coleslaw and then top with the burger bun. Repeat process with the other burgers and serve immediately.

 

Mushrooms: Ready for Their Close-ups!

Shiitake and Egg Breakfast Pizza courtesy of Chef Todd Humphries, Kitchen Door, Napa

We’re fresh from the studio, following our annual foodservice photo shoot of marvelous mushroom dishes from some of our favorite chefs.

To prepare for the shoot, we perused menus from top restaurants and college campuses across the country and selected the best mushroom entrees. After all that hard work tracking down awesome recipes, we got to have a little fun at the photo shoot.

Mushroom Bulgogi Tacos courtesy of Chef Robery Mayberry, University of Texas, Austin

A lot more goes on behind the scenes than you would think (a testament to our talented photogs, prop stylists and chefs)! From the slicing and dicing to the cooking and assembly, these plates had more prepping and primping than we do, all to ensure that our mushrooms looked porto-bellisimo! (you know, Italian-mushroom speak for “lovely.”)

It was like Goldilocks and the many mushrooms—we had to make sure that the size, shape, colors and props were just right. What can we say, all part of a day’s work here at the Channel. Though, staying focused is a challenge when the workplace is filled with one delicious aroma after another. While each dish was in front of the lens, our on-site chefs manned the kitchen cooking up the next shot. With this crowd of mushroom fans, it’s hard to believe any of these dishes made it from the stove to the set. Test out the recipes for yourselves!

Black Bean Mushroom Burgers: A Video Post from Rhodey Girl Tests

This gorgeous tutorial for a healthy dinner comes to you from Sabrina- the blogger behind the healthy living (and eating!) blog RhodeyGirl Tests.  Great cooking demo, Sabrina!