Grilled Portobello Mushroom Burger

My kids love mushrooms. Weird? Maybe. So I always looking for new mushroom centric recipes…

But I had never introduced them to what I find to be one of the most beautiful vegetables on earth (well, at least the underneath side.) The Portobello mushroom. A MONSTER sized mushroom at that.

Grilled Portobello Mushroom Burger

They really are so big and delicious, that you can marinate them, grill them and eat them in place of steak. I remember that this is how I had them for the very first time- on accident. I was a teenager and thought I was eating a delectable strip of flank steak. Turns out mushrooms can be delectable too.

Ok- I will quit blathering and get down to business. I would never propose on a normal night that we have something as vegetarian as a Portobello Burger. I feel like my husband would just be confused. But he was gone all of last week. And when I saw these Asiago Portobello Burgers on How Sweet It is, and I freaked out. I don’t know, I guess I was craving A mushroom burger and I didn’t even know it. I thought that it was maybe possible that my kids would kind this interesting too.

Grilled Portobello Mushroom Burger

I literally went out and bought the Portobello mushrooms and this what I did:

Ripped the stems off.

Grilled Portobello Mushroom BurgerGrilled Portobello Mushroom Burger

Drizzled the shrooms’ with olive oil (on both sides) and sprinkled them with Kosher salt.

Grilled Portobello Mushroom Burger

I stuck them on a medium grill. I like to start with the bottom face down.

Grilled Portobello Mushroom Burger

And then finish cooking them with the bottom up so it collects all of the juice. This will take a bout 5 minutes on each side.

Grilled Portobello Mushroom Burger

Grilled Portobello Mushroom Burger

I also like to grill the bun just a little bit too.

Grilled Portobello Mushroom Burger

Meanwhile, I covered a pan in foil and added a little nest of basil leaves.

Grilled Portobello Mushroom Burger

Then I plopped some fresh creamy ricotta on top.

Grilled Portobello Mushroom Burger

Next came cherry tomatoes, balsamic glaze and shallots- plus another drizzle of olive oil and a sprinkle of Kosher salt.

Grilled Portobello Mushroom Burger

I roasted this in the oven at 400 degrees for the same amount of time it took to finish those mushrooms.

Grilled Portobello Mushroom Burger

I scooted the finished mushrooms onto the slightly toasted ciabatta bun

Grilled Portobello Mushroom Burger

Then, using the basil leaves as the base- I slid the ricotta onto the top of the mushroom, where it had a nice little natural mushroom bowl to sit in.

Grilled Portobello Mushroom Burger

I topped it with a bun and dug in.

Grilled Portobello Mushroom Burger

AMAZING!!!!

Grilled Portobello Mushroom Burger

By the way- my kids loved the mushrooms, but were totally repulsed with my additions to the burger- but that only left more deliciousness for me.

Recipe: Grilled Potobello Mushroom Burgers with Roasted Ricotta, Basil and Cherry Tomatoes

Ingredients

  • -4 Portobello Mushrooms, stems removed.
  • -4 Ciabatta Buns
  • -Olive oil
  • -Kosher salt
  • -16 large basil leaves
  • -1 lb fresh ricotta
  • -12 cherry tomatoes, halved
  • -1 shallot very thinly sliced
  • -balsamic glaze
  • -olive oil
  • -kosher salt

Instructions

  1. 1. Preheat the oven to 400 degrees, and heat a grill to medium heat.
  2. 2. Drizzle mushrooms and ciabatta buns with olive oil. Sprinkle mushrooms with kosher salt on both sides.
  3. 3. Grill the mushrooms, starting face side down for 5 minutes on each side. Grill the buns face side down for the last minute of cooking.
  4. 4. Meanwhile, cover a sheet pan in a sheet of foil. Make for “nests” for each of the burgers.
  5. 5. Lay down 4 basil leaves for each nest.
  6. 6. Divide the fresh ricotta between the 4 nests of basil leaves.
  7. 7. Add 6 cherry tomato halves, a few rings of shallot and a drizzle of balsamic glaze and a drizzle of olive oil. Sprinkle it all with kosher salt.
  8. 8. Roast the ricotta until the mushrooms are done grilling.
  9. 9. Place the grilled mushroom on the bun.
  10. 10. Transfer the roasted ricotta, using the basil leaves as the base, to slide it onto the top of the mushroom burger.
  11. 11. Top with the other half of the bun and eat immediately.

Preparation time: 5 minute(s)

Cooking time:

Number of servings (yield): 4

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Categorized: Grilling, Recipe Index, Sandwiches & Burgers
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Grilled Portobello Mushroom Burger

My kids love mushrooms. Weird? Maybe. So I always looking for new mushroom centric recipes…

But I had never introduced them to what I find to be one of the most beautiful vegetables on earth (well, at least the underneath side.) The Portobello mushroom. A MONSTER sized mushroom at that.

Grilled Portobello Mushroom Burger

They really are so big and delicious, that you can marinate them, grill them and eat them in place of steak. I remember that this is how I had them for the very first time- on accident. I was a teenager and thought I was eating a delectable strip of flank steak. Turns out mushrooms can be delectable too.

Ok- I will quit blathering and get down to business. I would never propose on a normal night that we have something as vegetarian as a Portobello Burger. I feel like my husband would just be confused. But he was gone all of last week. And when I saw these Asiago Portobello Burgers on How Sweet It is, and I freaked out. I don’t know, I guess I was craving A mushroom burger and I didn’t even know it. I thought that it was maybe possible that my kids would kind this interesting too.

Grilled Portobello Mushroom Burger

I literally went out and bought the Portobello mushrooms and this what I did:

Ripped the stems off.

Grilled Portobello Mushroom BurgerGrilled Portobello Mushroom Burger

Drizzled the shrooms’ with olive oil (on both sides) and sprinkled them with Kosher salt.

Grilled Portobello Mushroom Burger

I stuck them on a medium grill. I like to start with the bottom face down.

Grilled Portobello Mushroom Burger

And then finish cooking them with the bottom up so it collects all of the juice. This will take a bout 5 minutes on each side.

Grilled Portobello Mushroom Burger

Grilled Portobello Mushroom Burger

I also like to grill the bun just a little bit too.

Grilled Portobello Mushroom Burger

Meanwhile, I covered a pan in foil and added a little nest of basil leaves.

Grilled Portobello Mushroom Burger

Then I plopped some fresh creamy ricotta on top.

Grilled Portobello Mushroom Burger

Next came cherry tomatoes, balsamic glaze and shallots- plus another drizzle of olive oil and a sprinkle of Kosher salt.

Grilled Portobello Mushroom Burger

I roasted this in the oven at 400 degrees for the same amount of time it took to finish those mushrooms.

Grilled Portobello Mushroom Burger

I scooted the finished mushrooms onto the slightly toasted ciabatta bun

Grilled Portobello Mushroom Burger

Then, using the basil leaves as the base- I slid the ricotta onto the top of the mushroom, where it had a nice little natural mushroom bowl to sit in.

Grilled Portobello Mushroom Burger

I topped it with a bun and dug in.

Grilled Portobello Mushroom Burger

AMAZING!!!!

Grilled Portobello Mushroom Burger

By the way- my kids loved the mushrooms, but were totally repulsed with my additions to the burger- but that only left more deliciousness for me.

Recipe: Grilled Potobello Mushroom Burgers with Roasted Ricotta, Basil and Cherry Tomatoes

Ingredients

  • -4 Portobello Mushrooms, stems removed.
  • -4 Ciabatta Buns
  • -Olive oil
  • -Kosher salt
  • -16 large basil leaves
  • -1 lb fresh ricotta
  • -12 cherry tomatoes, halved
  • -1 shallot very thinly sliced
  • -balsamic glaze
  • -olive oil
  • -kosher salt

Instructions

  1. 1. Preheat the oven to 400 degrees, and heat a grill to medium heat.
  2. 2. Drizzle mushrooms and ciabatta buns with olive oil. Sprinkle mushrooms with kosher salt on both sides.
  3. 3. Grill the mushrooms, starting face side down for 5 minutes on each side. Grill the buns face side down for the last minute of cooking.
  4. 4. Meanwhile, cover a sheet pan in a sheet of foil. Make for “nests” for each of the burgers.
  5. 5. Lay down 4 basil leaves for each nest.
  6. 6. Divide the fresh ricotta between the 4 nests of basil leaves.
  7. 7. Add 6 cherry tomato halves, a few rings of shallot and a drizzle of balsamic glaze and a drizzle of olive oil. Sprinkle it all with kosher salt.
  8. 8. Roast the ricotta until the mushrooms are done grilling.
  9. 9. Place the grilled mushroom on the bun.
  10. 10. Transfer the roasted ricotta, using the basil leaves as the base, to slide it onto the top of the mushroom burger.
  11. 11. Top with the other half of the bun and eat immediately.

Preparation time: 5 minute(s)

Cooking time:

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)