Roasted Portabella Burgers

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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!

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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.

Enjoy!

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Herb Oil Recommendations:

Basil/parsley/cilantro/Chives/tarragon!

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Driven2Eat

Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 photo journalist and writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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