Portobello Mushroom Burger


I actually ate my first portobello mushroom burger today. In my 51 years of life, I’m a bit ashamed to admit … I’ve not tried this amazing way to eat a burger until now.  This was a little bit like a party in my mouth – the flavors came together in just the right way.  After trying a portobello burger, I know I’ll be making it again. I’m definitely going to come up with more recipes for portobello burgers … they’re actually coming to me now as I’m writing this blog post! I like a vegetarian meal every once in a while and this one sure satisfied.

I sprinkled kosher salt and pepper on both sides of my mushroom and set it aside. On my indoor grill pan, I started to melt olive oil and butter together. I used the back half of my grill pan to sauté my onions and fennel and my front burner for my burger. As my olive oil and butter were melting together, I minced up fresh rosemary – about 2 teaspoons. I sliced a  few slices of red onion and also a few slices of fennel.  I love fennel!  I thank Ina Garten every time I make something with fennel, as it was her that introduced me to this wonderful flavor.  Until I started watching Ina on her fabulous cooking show, I could not have picked fennel out at the grocery. As you all know, I think Ina is the best. I could watch reruns of her show over and over again. OK … back to my burger prep. Next, I thinly sliced one clove of garlic and shredded about two tablespoons of cheddar/gruyere cheese. I find this at Trader Joe’s, it’s so good.

I placed my onion and fennel over the back burner and let it caramelize.  Once it was caramelized just the way I wanted it, I turned that burner off. I cooked my mushroom for about 4 minutes per side, turning every couple of minutes.  When the mushroom was close to being done, I added my garlic to the pan and sauteéd it for just a few seconds, until it because fragrant.  I turned my burger so the top (smooth) side was down and placed the garlic on the bottom of the mushroom, placing the rosemary directly on top of the garlic. I then added the cheese and let it cook until it melted. I placed a small saucepan upside down over the burger so the cheese would melt quickly and evenly.

If you want your bun to be a bit toasted, you can place it on the grill pan as well. This would be a good time to do that, while your cheese is melting. Remove the bun from the pan and spread each half with coarse ground dijon mustard. Lay a couple slices of tomato on the bottom half of the bun and place your portobello on top of them. Put the top of your bun on your burger and lunch or dinner is served.


Ingredients for one burger

  • 1 large portobello mushroom
  • kosher salt, a pinch
  • black pepper, a pinch
  • 3 slices red onion
  • 3 slices fennel
  • 1 garlic clove, sliced
  • 2 teaspoons fresh rosemary
  • 2 tablespoons cheddar/gruyere, shredded
  • 1 tablespoon olive oil
  • 1/2 tablespoon butter
  • 2 teaspoons course ground dijon mustard
  • tomato slices
  • 1 hamburger bun


Melt olive oil and butter together on an indoor grill pan. (A skillet will work just fine if you don’t have a grill pan.) Sauté onion and fennel together until caramelized. Sprinkle kosher salt and pepper over both sides of your mushroom and place on grill pan. You will grill your burger for 5-7 minutes per side, turning every couple of minutes. Once the mushroom is close to being done, cook your garlic until fragrant. This will only take a few seconds. Turn the burger so the smooth side is down and lay the garlic that you’ve sauteéd on the inside of the mushroom cap. Add the rosemary and then top with the cheese. Cook until the cheese melts. If you’d like to toast your bun, you can do so on the grill pan while the cheese is melting. After your bun is toasted, spread both sides of it with dijon mustard. Lay a couple tomato slices on the bottom bun, top with the burger and then finish with the top half of the bun. Enjoy!

Until next time, Kris


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