Beef Burger: Portobello Shroomburger
March 22, 2015
A 'warm-up' recipe with a standard, no-frills burger patty...and Portobellos! The idea of using mushroom caps instead of normal wheat patties is not mine, but I am the one who loves it the most. :D
Cooking portobello mushroom caps does take a while in the oven, so, if you are looking to cook more later - load the portobellos inside all at once. This way you'll save time and effort.
I also cut the cap into two slices. So if you ran out of portobello caps and only have one - you are fine to do the same thing (even though that mushroom meatiness would decrease).
You can obviously try it with a sauce or tinker the recipe to suit your personal preferences. Enjoy guys! ;)
- Prep: mins
- Cook: mins
- Yields: 1 Serving
Preheat the oven to 200C/400F and leave mushroom caps inside for 30 Minutes.
Now use a grater to get the tomato meat, without taking the skin off. Make a "X" cut and grate it - you will see all the insides going through the grater, while the skin will stay in your hands. You can also use hot water instead.