Portobello Mushroom Burger

  • 18 May - 24 May, 2024
  • Mag The Weekly
  • Cookery


· 4 portobello mushrooms

· 3-4 tablespoons olive oil

· ½ teaspoon garlic powder

· 1 teaspoon smoked paprika

· ½ teaspoon kosher salt

· Ground black pepper

· 8 slices cheddar cheese

· For serving: lettuce, tomato, red onion, basil pesto and burger sauce


Preheat a grill to medium-high heat. Clean the portobello mushrooms and remove the stems. Place them on a baking sheet gill side up. Drizzle the tops with olive oil and rub all over. Then place them back on the sheet gill side up and sprinkle with garlic powder, smoked paprika, kosher salt and black pepper. Rub them until evenly coated. For the grilled method: Place the mushrooms directly on the grates gill side up, and grill 10-15 minutes until tender and juicy. Liquid will pool in the cap. Flip the mushrooms (this drains the liquid into the grates). Then top with the add cheese slices and cook for an additional two minutes until melted. Top with lettuce, tomato, red onion, basil pesto and burger sauce. Tip: Step up your burger and grill the burger buns for about one minute on one side until lightly toasted.