Portabella Mushroom Veggie Burger
I posted this one in one of my groups.
A really easy and healthy one. Good enough even for big meat eaters.
Portabella Mushroom veggie burger
Buy the big mushrooms (as many as you would like burgers)
1-2 tablespoons olive oil
1 teaspoon mayonnaise
Garlic powder to the taste
Black pepper to the taste
Salt to the taste
Parmesan cheese to the taste
Burger buns
Lettuce leaves
Sliced tomato
And anything else you like on burgers
Wash portabella mushroom under cold water and take off the ‘leg’ of the mushroom (if it still has it), while you put the olive oil to heat in the skillet.
Once the oil has heated (stick on bit of the mushroom in and it must sizzle) place the mushroom in carefully. I generally dab a bit of mayo on the top of the mushroom for added flavor. Then flip the mushroom over to also cook the other side. Sprinkle garlic, salt and pepper on the top side and flip again. Add pepper, salt and garlic on this side as well.
Meanwhile prepare the burger buns how you like them. I dab mayo, some ketchup and Honey mustard… honey mustard tastes better than basic mustard on veggie burgers. Check on the mushroom and keep flipping. Don’t let the mushroom sit on the oil alone for too long or it may burn. Mushrooms cook very, very fast, unlike meat which takes quite a while. Sprinkle parmesan cheese on the sizzling mushroom, both sides.
Drain the mushroom a bit (it will release a bit of liquid, try to drain that from the mushroom or the burger will get soggy) and place on the bun. Top with your favorite cheese (yellow, white, muenster, swiss, whichever!), lettuce, tomato, pickles, onion, etc, etc, and the top part of the bread.
ENJOY!
For less calories… skip the mayo, and only use one of the burger breads, not both…. But if you skip one bread, the it ain’t a burger any more! :D
2 Comments:
Hi,
Thanks for your lovely comment on my blog. Crochet uses a hook about 6 inches long. It's pretty easy once you learn the basic stitches. Keep popping in!
crochet yey! I wasn't too far off.
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