Asiago Portabella Mushroom Burger Recipes

ASIAGO PORTABELLA MUSHROOM BURGER

Steps:

• Divide meat into 4 patties.
• Sprinkle with seasoning salt, onion powder, and Worcestershire sauce.
• In a pan, with 1 tablespoon butter, saute mushrooms and garlic until cooked down; take out of pan.
• Mix with Alfredo sauce.
• Cook burgers in the mushroom pan until done the way you like.
• Butter onion rolls lightly and put on hot skillet to brown.
• When burgers are almost cooked, sprinkle on parmesan cheese and top with asiago cheese; cover to melt cheese.
• Put burger on browned onion bun.
• Top with mushroom mixture.

PORTOBELLO MUSHROOM BURGERS

Steps:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

PORTOBELLO MUSHROOM BURGER

Steps:

• In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
• Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking. or lightly spray the grill pan with nonstick spray.
• Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
• When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
• During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.

PORTABELLA MUSHROOM BURGERS

Steps:

• Heat gas or charcoal grill.
• In resealable food-storage plastic bag, place mushroom caps. In small bowl, mix vinegar, oil, basil, oregano, garlic, salt and pepper with whisk. Pour over mushrooms; seal bag. Let stand 15 minutes, turning twice.
• Place mushrooms on grill over medium heat; reserve marinade for basting. Cook uncovered, brushing with marinade frequently, 5 to 8 minutes. Turn mushrooms over; cook 3 to 6 minutes longer. Top mushrooms with cheese and place burger buns, cut side down, on grill rack. Cook 2 minutes more or until mushrooms are tender and cheese is melted. Serve mushrooms in buns.

GOURMET PORTABELLA MUSHROOM BURGER

Steps:

• Heat oil 1 minute in a skillet.
• Lay mushroom in pan and sprinkle with garlic salt, Worcestershire sauce, and parsley.
• Cook 2 minutes on each side, or until lightly browned.
• Cover pan, lower heat to medium, and cook 5 minutes.
• Place cheese over mushroom.
• Cover and cook until melted.
• If you'd like, clean out the gills of the mushroom, but this is not necessary.

TERIYAKI PORTABELLA MUSHROOM BURGER

Steps:

• Place crushed ginger and garlic in a 1 gallon size plastic locking bag.
• Add soy sauce, sweetener and oil to bag, seal and shake well.
• Clean portabello mushrooms by wiping off dirt with a clean damp cloth. Cut off stem end of mushrooms.
• Place mushrooms in bag with soy mixture, reseal and let stand about 15 minutes. Heat nonstick skillet on range on medium high heat.
• Remove mushrooms from bag and place cap side down in hot skillet. Cook 2 to 3 minutes and turn mushrooms. If the skillet is dry add some of the soy sauce from the bag.
• Continue cooking until the skillet is almost dry and sauce caramelizes on mushrooms. Remove skillet from heat.
• Optional: If you do not like the taste of raw onions, you may remove mushrooms from skillet and set aside. Add 1-2 tablespoons of canola oil to skillet on medium heat and sweat sliced onions until translucent and caramelized.
• To assemble the sandwich, spread mayonnaise on each half of the kaiser roll.
• Place 1 lettuce leaf, cut to fit the bun on one half. Place cheese slice on top of lettuce and then 1 tomato slice on top of the cheese.
• On the other half of the bun, place 1 portabella mushroom and either the cooked or raw onion slice on top of the mushroom. Put the two halves of the buns together and enjoy.

PAN ROAST PORTABELLA MUSHROOMS WITH DIJON VINAIGRETTE & ASIAGO CHEESE

Steps:

• Preheat an oven to 375 degrees.
• Carefully remove the stems from the mushrooms.
• Inspect the mushrooms closely and, if needed, wash in cool water and pat dry.
• Heat 2 tbsps.
• of the olive oil in a heavy ovenproof skillet.
• Add the mushrooms and sauté for 5 minutes turning the mushrooms once.
• Place the skillet, with the mushrooms in it, in the preheated oven; roast the mushrooms for approximately 15 minutes.
• While the mushrooms are roasting make the vinaigrette.
• In a small bowl combine the remaining olive oil, dijon mustard, salt, pepper, garlic and shallot.
• Whisk together and leave at room temperature until the mushrooms are cooked.
• Remove the mushrooms from the oven and slice them into 1/4-1/2 inch slices.
• Fan the mushrooms across two warm serving plates and drizzle with some, or all, of the vinaigrette.
• Using an ordinary vegetable peeler, peel thin slices of the Asiago cheese and arrange across the mushrooms.

GRILLED BALSAMIC PORTABELLA MUSHROOM BURGER

Steps:

• Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.
• To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
• Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
• Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate and serve immediately.