We made a portabella cap burger with our original cooking teachers, and it was awesome. But we didn't have the time to write down the recipe! Tonight, however, we just made up some stuff and it turned out great.
We did a porabella cap soaked in balsamic vinaigrette dressing for a few minutes, cooked it on med-high heat for ~4min/side and then put cheese on it! We put it on a bun with some lettuce, onion, and tomato. It was AWESOME.
HOWEVER, it is not as awesome when it gets cold. This is definitely something you want to eat immediately off the pan/grill.
Mushrooms can have a great taste or a meh or gross taste. I think portabella is one of the better ones by far, and it has a great texture, unlike most fungi. It is the steak of the vegetarian world (texture wise at least). This means it is thick and is something somewhat tough and strong to bite into. I recommend trying one! Even if you are an avid meat eater, having this instead of a second burger at the cook out will cut some calories, still leave you feeling full, and add a larger variety of nutrients to your meal!
Serving 2
Ingredients
2 portabella caps
enough balsamic vinaigrette to cover them
bun
favorite burger toppings
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