Portabello Mushroom Burgers???

I've been told these make great burgers, however I'm intimidated to try. I bought purposefully two HUGE portabellos - anyone have tips on how to prepare / serve if I wanted to do burgers?

Hi,

You can do them on the grill or in the oven, on a cookie sheet. You basically want to cut as much of the stem part out as possible, brush the mushroom gently to remove dirt (do not wash!), brush a little olive oil on both sides and season with salt and pepper. Then either grill them for a couple of minutes on each side or broil them for a couple of minutes on each side. They are great with roasted red peppers, which you can do at the same time, just wipe the charred black skin off before you eat the roasted pepper "flesh." 

They require hardly any preparation.  Season them any way you like and grill them until you have grill marks.  Pop them on a bun with whatever you like on a hamburger.  Easy!

My personal favorite way is to use a little Scott's Barbecue Sauce (not sure if they have that outside of the Southeast, but it's a really thin vinegary sauce that's spicy and delicious). I pour that on the gill side and let it soak in and sit a few minutes, then grill. To serve, I use a light wheat bun, lettuce, tomato, onion and either regular swiss cheese or a laughing cow wedge. So yes, basically any way you'd like a burger.

They are my very favorite!!! I usually rub them with olive oil and then sprinkle with Adobo and throw them on the grill or broil them. Best ever!

Have you heard of Nando's, the portuguese style chicken restaurant? http://en.wikipedia.org/wiki/Nando's

It's awesome btw, and they serve Portabello Mushroom vegetarian burgers/pitas. They marinade the mushrooms with spicy peri peri sauce and stick em in the burger or pita (i prefer pita - it's healthier) with salad and dunk a whole load of sweet chili sauce. Best vegetarian pita i've ever had.

Balsamic (spelling) vinegar, salt and pepper... a bit of olive oil with the vinegar to avoid sticking and grill.

Oh. My. Goodness.

These were AMAZING.

We had them for dinner - huge mushrooms that I marinated in Balsamic Vinagrette for about 15 minutes. On whole grain buns with tomato, lettuce, onions, some FF Mayo and a little green relish.

I just had one with some asparagus for dinner and nearly died and went to heaven. 250 cal dinner, right there! (bun 130, mushroom 30, condiments/veggies 30 - 40 plus 30 - 40 worth of asparagus.)

I love it. So much.

I love making mushroom fajitas with them.... wash, slice into half inch rectangles (to mimic the chicken and beef fajitas in restaurants), season with the same fajita seasonings and a bit of Worcestershire sauce, then heat in the pan to desired texture... I've tried it with corn and flour tortillas as well as to stuff pitas. Again, you can add whatever veggies and salsa you normally would add to your fajitas or tacos... yummy :)

Dale's Sauce.  Not sure if they sell it outside the south yet, but it is wonderful and makes the mushroom more "burger" tasting.  I like mine with swiss cheese and some grilled onions.  Yum!! 

Here is the only mushroom burger I've ever seen that sounded good enough to try.

http://www.vegetariantimes.com/recipes/10708? utm_source=LowFat&utm_medium=newsletter&a mp;utm_campaign=lf142 ;

if that link doesn't work it's "grilled portobella mushroom burgers" on  www.vegetariantimes.com/recipes  ;

they do some special prep. poking holes in the mushrooms to help drink up the marinade which I thought was kind of a cool idea. I bet that would work with any marinade. =)