If you’re trying to cut back on meat or cut it out of your diet entirely, this Portobello Mushroom Burger recipe is a great novelty substitute for ground beef burgers at your next cookout. Each burger has only about 200 calories, 14 grams of fat, and 20 mg of cholesterol. Compare that to roughly 320 calories, 23 grams of fat, and 106 mg of cholesterol in your average beef burger, and you’ll see why this is a pretty smart alternative.
Mushrooms also happen to be a great source of minerals and antioxidants, and they promote a healthy heart and circulatory system. Mushrooms are one of the best sources of selenium found naturally in food; Selenium intake has been associated with lowering the risk of prostate cancer by more than half. They are also high in potassium, which has been shown to help lower blood pressure.
Portobello mushrooms have become one of the best-known mushroom varieties. Renowned for their delicate yet earthy flavor, meaty, chewy texture, and large size, portobellos (or portabellas, as they’re sometimes marketed) are basically a mature version of the crimini mushroom, a brown variety of mushroom common in Europe. They are moderately priced and available in most supermarkets. There are a few theories as to where they got their name. One is that portobellos got their name from Portobello Road in London, England, which is home to many unique shops and expensive restaurants known for including unusual gourmet ingredients in their dishes. Another is that the name portobello is a loose, colloquial derivative of the Italian word “cappellone,” which means “big hat.”
Deluxe Portobello Mushroom Burgers
4 portobello mushroom caps, washed well
1/4 cup balsamic vinegar
2-3 tablespoons of olive oil
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
2 garlic cloves, finely minced
salt and pepper to taste
4 slices of provolone, Swiss or mozzarella cheese (optional)
Arrange the mushroom caps, gill side down, in an 8 x 8 dish or baking sheet. Whisk together the vinegar, oil, basil, oregano, garlic, salt, and pepper in a small bowl. . Pour the oil mixture over the mushrooms and marinate at room temperature for about 15 minutes, turning twice.
Preheat grill to medium-high heat and brush grate with oil to prevent mushrooms from sticking. Carefully place the mushrooms on the grill, reserving any leftover marinade for basting. Grill for five to eight minutes on each side. Brush them with the marinade frequently while they cook. Top with cheese slices during the last two minutes of grilling, if desired.
