A few weekends ago, we made these Portobello mushroom burgers and they were uh-mazing. I call them loaded because even though they don’t have a ton of ingredients piled on, they are loaded with flavor. Here’s how we made them:
Simply wash and pat dry the mushrooms. We grilled three total on our George Foreman grill. Whether you do this on a Foreman or in a grill pan, count on grilling these for about 10 – 15 minutes. We added a balsamic glaze from Trader Joe’s to these before we tossed them on the grill, but beware that this may cause them to grill a bit faster (and they will burn if you don’t take them off the grill on time). We served the mushrooms on whole wheat buns.
A healthy dose of guacamole goes amazingly well on top of the mushrooms. Check out my homemade version here: http://instagram.com/p/mdcTMrtTTl/. I also picked up some organic mayo from Trader Joe’s and mixed it with a good amount of Sriracha. Delicious, but if you want a healthier version of this, mix some plain greek yogurt with Sriracha instead. Or, go half and half. Finally, grind some freshly ground black pepper on top and you’re good to go! We served this on bibb lettuce that we got from our weekly local produce box. Some baked sweet potatoes would make a terrific side as well. What do you think?