Balsamic Glazed Portobello Mushroom Burger
When I say "portobello" do you think of antiquing in London, or do you think of mushrooms? I love both, however, will focus on the fungus today.
I asked Donald to pick up some mushrooms for dinner last week, and while he shopped did a bit of poking around the Mushroom Council website. It was only then that I learned that Portobello mushrooms are the same variety as the white mushrooms we caramelized a few weeks ago! The site further confirmed that Crimini were also the same variety being a bit more mature than white and a bit less mature than Portobellos, giving rise to the moniker "Baby Bella". In all cases the mushroom variety is "Agaricus bisporus" and the names we see in shops are marketing names. Several different spellings are accepted: Portobello, Portabello, Portobella for the big ones and "Cremini" as well as Crimini for the "Baby Bellas". I've chosen to use the spelling favored by the Mushroom Council in my copy and the following illustration, which is a composite I created from the Council's explanatory imagery.
Balsamic Glazed Portobello Mushroom Burger
This recipe is vegan and suitable for a Meatless Monday meal, if you partake.
Ingredients
- 4 Portobello mushrooms
- ¼ cup Traditional Balsamic Vinegar
- 2 Tbsp Lucero Extra Virgin Olive Oil
- 1 Tbsp minced fresh garlic
- 1 Tbsp chopped fresh rosemary
- Salt to taste
- Freshly ground pepper to taste
- Your favorite condiments
- Hamburger buns
Directions
Prep the mushrooms by removing the stems and cleaning with a damp towel (paper or otherwise). You can save the stems to chop and sauté with EVOO later for a little nosherai.
Whisk together in a mixing bowl the oil, vinegar, garlic, and rosemary to create a marinade.
Place the mushrooms in a shallow dish and pour the marinade mixture over them. Brush the mixture into the gills of the mushrooms to ensure the marinade has thoroughly penetrated both sides. Let stand for about 20 minutes.
Heat a grill or use an oven broiler to cook the mushrooms
Lightly salt and pepper each mushroom
Cook for 5 to 8 minutes per side until the mushrooms have flattened and become well caramelized and tender. Remember that balsamic vinegar is naturally high in sugar from concentrated grapes, so be careful to rotate the mushrooms and adjust the heat to avoid burning.
Brush the cut side of the buns with the olive oil and broil, cut side up until they are lightly toasted.
Assemble and enjoy!
