Sirloin Portobello And Pate Burger Food

PORTOBELLO BURGERS

Steps:

• Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
• Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
• In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
• Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.

PORTOBELLO BISON BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine bison, cumin, oregano, thyme, and chipotle in a bowl. Add mushrooms, Cheddar cheese, and onion; mix until well distributed. Season with salt and pepper. Divide mixture evenly into 4 sections and shape into patties.
• Place patties on grill and reduce heat slightly. Grill until browned, 3 to 4 minutes. Flip over and grill until other side is browned, 3 to 4 minutes more. Serve on toasted whole wheat buns.

SAVORY PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat grill for medium-high heat and lightly oil the grate.
• Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush the mixture over the tops and bottoms of the mushrooms; let stand for 10 minutes.
• Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.

STUFFED BURGERS ON PORTOBELLOS

Steps:

• In a large bowl, combine the Worcestershire sauce, salt and pepper. Crumble beef over mixture; mix well. Shape into eight thin patties. Combine cheese and bacon. Spoon into center of four patties. Top with remaining patties; press edges firmly to seal. , Grill, covered, over medium heat for 6 minutes on each side or until a thermometer reads 160° and juices run clear., Meanwhile, brush mushroom caps with oil. Grill, covered, over medium heat for 3-4 minutes on each side or until tender. Place mushrooms, rounded side down, on serving plates. Top each with tomato, lettuce and a burger.

PORTOBELLO VEGGIE BURGERS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a large bowl, microwave black beans for 1 minute, or until softened.
• Add salt and garlic. Mash until black beans are finely mashed.
• Add mushrooms, walnuts, and parsley.
• In a small bowl, mix ground flax and water and stir until thoroughly combined.
• Add flax mixture to the mushroom mixture and mix thoroughly.
• Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
• Bake for 30 minutes, or until firm and browned, flipping over halfway through.
• Serve burgers with your favorite fixins.
• Enjoy!

PORTOBELLO MUSHROOM BURGER WITH SPICY AVOCADO SAUCE

Steps:

• Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with oil and 2/3 cup water; season with salt and pepper. Arrange stemmed side down; cover loosely with foil. Roast until tender, 30 to 45 minutes.
• Meanwhile, in a medium mixing bowl, mash avocado with a fork. Stir in mustard, horseradish, and lime juice. Fold in jalapeno season with salt and pepper.
• Toast rolls. Dividing evenly, layer each bottom half with tomato and portobello, and each top half with avocado mixture.

PORTOBELLO PIZZA BURGERS

Steps:

• Preheat broiler. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Brush caps with 4 teaspoons oil. Place in an ungreased 15x10x1-in. baking pan, stem side down. Broil 4 in. from heat 5 minutes. , In a small bowl, mix tomatoes, cheese, Italian seasoning and remaining oil. Remove mushrooms from broiler; turn over and fill caps with tomato mixture. , Broil 4-6 minutes longer or until mushrooms are tender and cheese is melted. Serve on buns.

PORTOBELLO MUSHROOMS AND SIRLOIN STRIPS OVER SPINACH PASTA

Steps:

• Combine marinade ingredients in an airtight plastic bag.
• Add mushrooms and beef and turn to coat thoroughly.
• Seal and refrigerate for 30 minutes, turning bag frequently.
• Cook pasta using package directions, omitting salt and oil.
• Spray a large nonstick skillet with olive oil spray.
• Heat over medium-high heat for 1 minute.
• Using a slotted spoon, transfer half the beef mixture to skillet.
• Cook for 4 minutes, or until meat is no longer pink, stirring frequently.
• Put on a plate and set aside.
• Repeat with remaining beef mixture, reserving all marinade and leaving beef mixture in skillet.
• Return reserved beef mixture with juices to skillet and add marinade.
• Increase heat to high and cook for 1 minute, stirring gently.
• Remove from heat.
• To serve, spoon beef mixture and sauce over pasta.