Asiago Portabella Mushroom Burger Food

PORTABELLA MUSHROOM BURGERS

Steps:

• Cut stems off of mushrooms and place smooth side up in a shallow dish.
• Sprinkle lightly with salt and pepper.
• Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
• Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
• Preheat grill to medium-high heat.
• Place the mushrooms on the preheated grill, reserving the marinade for basting
• Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
• During the last 2 minutes of grilling, top with cheese.
• Serve with the whole wheat rolls and condiments of your choice.

PANKO-CRUSTED PORTABELLA MUSHROOM BURGER

Steps:

• Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
• Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
• Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
• Whisk together the mayonnaise and teriyaki sauce in a small bowl.
• For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!

PORTOBELLO MUSHROOM BURGERS

Steps:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

ASIAGO PORTABELLA MUSHROOM BURGER

Steps:

• Divide meat into 4 patties.
• Sprinkle with seasoning salt, onion powder, and Worcestershire sauce.
• In a pan, with 1 tablespoon butter, saute mushrooms and garlic until cooked down; take out of pan.
• Mix with Alfredo sauce.
• Cook burgers in the mushroom pan until done the way you like.
• Butter onion rolls lightly and put on hot skillet to brown.
• When burgers are almost cooked, sprinkle on parmesan cheese and top with asiago cheese; cover to melt cheese.
• Put burger on browned onion bun.
• Top with mushroom mixture.

PORTABELLA MUSHROOM BURGERS

Steps:

• Preheat BBQ to medium-high.
• Brush mushroom caps on both sides with olive oil.
• Put mushroom caps stem side down on greased grill; cook with lid down, for 3-4 minutes.
• Turn; sprinkle with salt and pepper.
• Cook for 2-4 minutes, till tender.
• Just before mushrooms are ready, split the buns; grill cut sides down, until lightly toasted.
• Brush toasted side of bun each with pesto.
• Pile 1/4 cup lightly packed baby spinach leaves on bottom half of each bun.
• Top each with a mushroom cap, 2 tbsp asiago cheese and 1 tomato slice.
• Replace top of buns.

PORTABELLA MUSHROOM BURGERS FROM REYNOLDS WRAP®

Steps:

• Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Aluminum Foil with a large fork; set aside.
• Combine butter and garlic. Baste mushroom caps with mixture. Place foil on grill grate with non-stick (dull) side facing up. Immediately place mushrooms on foil.
• Grill uncovered 6 to 8 minutes, turning once, until mushrooms are browned and tender. Place 1 slice of cheese on each mushroom during the last minute of grilling.
• Combine sour cream, vinegar, mustard, sugar and pepper in small microwave-safe bowl to make sauce. Microwave on HIGH power 30 seconds or until warm. Serve sauce over burgers in buns. Add lettuce and tomato, if desired.

STUFFED ASIAGO-BASIL MUSHROOMS

Steps:

• Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Bake 10 minutes. Meanwhile, place mayonnaise, Asiago cheese, basil and pepper in a food processor; process until blended., Drain juices from mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture; top each with a tomato half., Bake until lightly browned, 8-10 minutes. If desired, top with Parmesan cheese.