If you have a grill, I would totally grill the bella’s over roasting them but both ways work!
Not too many folks (unless your Vegan/vegetarian) dig portabella burgers. I’m over red meat because every time I go out to eat and order a nice juicy medium rare to medium burger, some jackass who doesn’t know his temperatures always seems to over cook my burger to a well done (hockey puck style) da fuq? Why anyone orders their red meat well done is beyond me. You might as well as be a vegetarian!
I see portabella burgers all the time on menus and never order them because they seem so plain and boring. Plus who wants to eat just a mushroom and bread?? My fiance and I go to a bar down the road one Tuesday nights when the feature $1 burgers (This also includes turkey burgers and portabella bugers) Due in fact to them cooking their burgers beyond well done I switched it up and went with a bella burger and was immediately hooked. Now I’m into making these here at home once a week and it fits well into our healthier living/real food challenge. Lastly, If you enjoy this recipe you’ll love my Black bean Burgers which are FAB-U-LOUS!
Bella Burgers: Vegan/Gluten Free/Refined Sugar Free/Dairy Free
Mise En Place:
-Large Portabellas (1/person or 2 depending on the size), with the bottom of the cap scraped clean
-Herb Oil (See below) or olive oil
-3 Garlic cloves
1 Shallot or 1/4 Onion
-2 Red Peppers, cut into rings and roasted
-2 Avocados, mashed
-Burger Toppings and condiments of choice
-Burger Buns (I used Udi’s Gluten free whole grain bread)
Method of Prep:
-To make the herb oil, Take whatever herbs you have on hand and pulse inside of a blender or food processor with 1/2 cup olive or vegetable oil along with garlic and onions until blended together. (For this recipe I just used cilantro and oil)
-Rub herb oil over mushrooms and let marinate for a minimum of 30 minutes. Add additional oil if caps look dry.
-Cut red pepper into rings and allow to marinate in the oil as well.
-If your using your oven, set to 350 degrees. Place mushroom caps on a sheet tray with red pepper rings. Season both sides with salt and pepper.
-Place in the oven and roast the red peppers for 10 minutes and the mushrooms for 20 (flip mushrooms upside down after 10 minutes).
-Remove from oven. If adding cheese, place on top of mushroom and allow it to lightly melt. Place on bread or bun of choice and garnish away.
Herb Oil Recommendations: