Time for some good news people! No, it’s not my big, deep, dark secret yet (you’ll have to keep waiting for that one!)…but it is fantastic stuff! I’m an aunt! My sister gave birth Friday the 13th at 5am. A little girl, with my middle name! Oh, I’m so proud and happy and honoured! Mama and babe are having a wee bit of trouble, but hopefully nothing serious. I’m flying out to see them on Tuesday, so if things slow down a bit, I apologize. Dragging a 2 year old around on planes and living in a house with a newborn, might turn out to be more hectic than I expect. If things go smoothly, expect some fantastic recipes coming your way.
As for now, here is one fantastic recipe I would really love to share. I love burgers, as you may have guessed here, but it was not always this way. I used to be, wait for it………a vegetarian(!). It’s true. I shunned meat in all it’s forms, although I did eventually give in to seafood because of stomach issues. After a while though, the smells in the kitchens I worked in got to me. Those smells of roasting prime rib roasts, the sizzling sears of steaks on the grill, the succulent aroma of a big, fat, juicy burger. I couldn’t do it anymore, and after 4 or 5 years, I reverted to omnivorism and never turned back. I’m so glad I did! But on occasion, for health and economic reasons, we try to eat meatless. This is a great alternative burger for those who do or don’t eat meat and are looking for something satisfying and delicious.
Portobello Burgers
2 Portobello Mushrooms
1 clove garlic, minced
1/2 cup water
1 tsp Dijon mustard
1 Tbsp red wine vinegar
1/2 tsp thyme
1/2 tsp oregano
3 Tbsp olive oil
3/4 tsp Worcestershire sauce (optional: contains fish)
1 tsp canola oil
Brie cheese, sliced
red leaf lettuce
heirloom tomatoes, sliced
1/2 an avocado, sliced
red onion, thinly sliced
mayonnaise
Dijon mustard
1. Mix garlic, water, Dijon, vinegar, herbs, olive oil and Worcestershire sauce in small bowl.
2. Remove stems from mushroom caps, discard or keep to eat on the side.
3. In large, shallow dish (or large resealable plastic bag, add marinade and mushroom caps. Turn a few times to coat and allow to marinade for 30 minutes to 1 hour.
4. In oven proof sauté pan, heat 1 tsp oil over medium high heat.
5. Add mushroom caps, gill side up, searing until brown (about 3 minutes). Flip over and repeat. Flip third time, add Brie slices and finish in 350°F oven for 20 minutes.
6. Serve on warm, toasted buns slathered in Dijon and Mayo. Top with avocado, tomato, red onion and lettuce.
Delicious, filling and surprisingly meaty for a slab of fungus. These burgers will satisfy even the most empty of bellies.
OK, two things:
1. BURGERS!! Loved these. Next time I need to make sure to ask for two instead of just one. That would have made the night complete!
2. Chocolates, so good! The benifits of having Mrs. Guilty as my wife never cease to amazing me!
Last thing.
Have fun in the Okaganan Mrs! Be safe! Miss you already!
I love portobello burgers! It’s what I typically order at restaurants. I’ll have to make this! Thanks for sharing :o)
Portabello burgers are always so enticing to me, but when you top them with Brie…well, they’re simply irresistible. Those chocolates are absolutely gorgeous! Have a wonderful time meeting your new little niece. I hope both baby and mama are healthy soon.
.-= Cookin’ Canuck´s last blog ..Ginger Crêpes with Stir-Fried Hoisin Pork & Vegetables Recipe =-.
I love using portobellos instead of meat, on occasion. Sometimes I use them instead of the bread and put a flavorful turkey burger in between. Yum.
.-= Danielle´s last blog ..Black Pepper-Molasses Pulled Chicken Sandwiches =-.
I personally have nothing to do with mushrooms…so my husband will be overjoyed to have this for dinner soon! Thanks!
These look wonderful. My husband will love them. He’s a big mushroom fan!
.-= Kristi Rimkus´s last blog ..Campari Tomatoes Stuffed with Tarragon Chicken Salad =-.
Oh, I love portobello mushrooms! They’re so deeply full of flavor – who needs meat? I would happily dig into one of these!
.-= Alta´s last blog ..Tomatillo Turkey Chili =-.
The burger looks delicious, I really like the Brie which I never thought of adding to my burger so I will have to add it next time on my burger.
I love doing meatless dinners atleast one night a week. This looks excellent. I haven’t met a mushroom I don’t love. Thanks for sharing and that chocolate does look to die for!
.-= Nicole´s last blog ..Strawberry Shortcake =-.
Mmmm…I think these meaty portobellos are perfectly tasty and really filling for vegetarians!
.-= Experimental Culinary Pursuits´s last blog ..Perfectly Precious Poached Pears =-.
Yum… Your burgers look fantastic. I love mushrooms. I’m thinking these will make a wonderful meatless meal in the next week before Thanksgiving!
.-= Jen @ My Kitchen Addiction´s last blog ..Double Chocolate Chunk Cookies =-.
SUCH stunning photos. who knew a mushroom could be so meaty?
I usually don’t leave comments!!! Trust me! But I liked your blog…especially this post! Would you mind terribly if I put up a backlink from my site to your site?
Wow that burger looks amazing. I know what I’m cooking for dinner today.
.-= Brett Warner´s last blog ..Brett joined Biznik =-.
I love hamburgers and your recipe looks easy to prepare. Love to try it next time I cook burger fatties.
Wow that’s a great recipe. Love to try it someday. Looks delicious in this pic. So guess in real when you try the recipe it will taste good also.
it’s perfect for me because I love burgers, I may also try this one out.
Please note that Worcestersauce is not vegetarian. Otherwise, great recipe, I always love a portobello burger
Noted, thank you.
I am eating a portobello burger as we speak. I didn’t have brie so I used swiss, but I don’t think it’s any less awesome. This is the tastiest burger I’ve had in a long time!
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