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Island Portobello Burgers

By

Happy Herbivore
If you loved the Portobello Steaks in my first cookbook you're in for a treat with their island cousins! These mushrooms are juicy, cooked with Caribbean seasonings, and make for one satisfying "burger." A little guacamole or sliced avocado on top really makes the burgers to die for, but for a fat free version, a slice of pineapple is a great stand-in.

Nutritional information (1 burger): 39 Calories, 0.2g Fat, 5.7g Carbohydrates, 1.3g Fiber, 1.6g Sugars, 3.8g Protein

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Island Portobello Burgers 1 Picture

Ingredients

  • 1/4 c water
  • 3 tbsp balsamic vinegar
  • 1 tbsp teriyaki sauce
  • pinch dried thyme
  • 1/4 tsp onion powder (granulated)
  • 1/4 tsp garlic powder (granulated)
  • 1/2 tsp ground pepper
  • 1/3 tsp mild curry powder
  • 1/4 tsp chili powder
  • 1 tsp Dijon mustard
  • 2 portobello mushrooms
  • 2 whole-wheat buns
  • 2 lettuce leaves (optional)

Details

Servings 2

Preparation

Step 1

1 Combine all ingredients except portobellos, buns, and lettuce in a skillet, breaking up thyme between your fingers as you add it.

2 Bring mixture to a boil over high heat and add mushrooms.

3 Cook for 5 minutes, flip, and cook for 5 minutes more.

4 Continue to cook and flip until mushrooms reduce in size, turn deep brown, and are very tender (usually 10 to 15 minutes total; it's better to overcook than undercook).

5 Add more water as necessary to prevent burning or sticking.

6 Drain off excess water and dab mushrooms lightly with a paper towel — you want the mushrooms mostly dry when they hit the bun.

7 Set the mushrooms bottom side up on the buns, placing guacamole, avocado, or pineapple in the cap.

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