Beef Burger: Portobello Shroomburger


March 22, 2015

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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: 10 mins
  • Cook: 35 mins
  • 10 mins

    35 mins

    45 mins

  • Yields: 1 Serving


7 oz ground beef, 85% lean

2 caps Portobello mushrooms

1 tomato, medium

1 pickle, small

1 tsp ketchup

1/2 red onion, small

1/2 handful parsley

1 tbsp olive oil. extra virgin

salt & pepper to taste


Preheat the oven to 200C/400F and leave mushroom caps inside for 30 Minutes.

While mushrooms are in the oven, heat the skillet and cook the simple burger from the ground beef.

Mince the onion and gently sear it right after.

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.

Chop parsley and mix it with onions in the tomato puree. Add ketchup, salt & pepper.

Slice the pickle. Assemble the burger, putting everything inside. Enjoy!


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