Mushroom burger
Ingredients:
500 g (1 pound) minced chicken meat;2 tbsp sweet mustard;salt and pepper;1 tbsp dried italian herbs;1 tbsp dried oregano;2 garlic cloves, minced;¼ cup olive oil;4 Portobello mushroom caps;½ cup mozzarella cheese;sliced tomatoes.
Instructions
Mix chicken meat with salt, pepper, Italian herbs and sweet mustard. Make two patties and transfer them into the fridge for 30 minutes.Meanwhile whisk olive oil, dried oregano, salt and pepper. Cover mushroom caps with seasoned oil and put on the grill for 7-10 minutes, flipping halfway through.When “buns” are done, place patties on the grill and cook for 15 minutes, turning them on the other side halfway through. Sprinkle burgers with some cheese and let it melt.Place burger patty and two slices of tomato between mushroom buns.
The Ultimate Portobello Mushroom Burger with Special Sauce
Wait until you try this delicious juicy ultimate Portobello Mushroom burger. The melted swiss with this special sauce brings this burger recipe to a whole new level of Yum!
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
???????????? Get our NEW COOKBOOK!????????????????
The Best of Cooking with Shotgun Red Cookbooks Volume 1 & 2 NOW Available!
????Volume 2:
????Volume 1
⭕ WHAT WE USED IN THIS VIDEO
???? Non Stick Skillet
????PLEASE SUBSCRIBE!
????CHECK OUT MORE GREAT RECIPES AT
▶▶???? PRINT RECIPE ????
???? WATCH OUR GREAT RECIPE PLAYLISTS: ????
▪Great Burger Recipes:
???? VISIT OUR WEBSITE
FACEBOOK
INSTAGRAM/PINTEREST @Cookingwithshotgunred
Thanks again for watching our channel!
Miss Sheila, Jennifer Bruce. Steve Hall and Shotgun Red!
Some of the links above are affiliate links that we earn a small commission from. They do not raise your price paid. Thank you for supporting our channel!
▶▶???? PRINT RECIPE
Ultimate Portobello Mushroom Burger
Ingredients:
4 Ground Beef Patties (80/20)
2 Portobello Mushrooms
1 Sweet Onion (sliced into rings)
6 Slices Swiss Cheese
2 Hamburger Buns
1 Tbsp. Worcestershire Sauce
½ Tsp. Onion Powder
½ Tsp. Garlic Powder
½ Tsp. Salt
½ Tsp. Pepper
4 Tbsp. Butter (softened)
Special Sauce Ingredients:
½ Cup Mayonnaise
3 Tbsp. Ketchup
2 ½ Tbsp. Sweet Pickle Relish
2 ½ Tsp. White Vinegar
1 Tsp. Sugar
portobello mushroom burger, mushroom burger recipe, grilled portobello mushroom burger, recipe for portobello mushroom burger, recipe for portobello mushroom burger
Crispy Portobello Mushroom Burger | Ereka Vetrini
Recipe below! SUBSCRIBE to my channel for more easy recipes like this one!
Makes 2 Shroom Burgers
-4 portobello mushrooms, gills removed & gently wiped clean with a damp paper towel
-3/4 tsp salt,
-1/2 tsp pepper
-3 tsp olive oil
-1 cup flour
-3 eggs whisked
-1 cup panko breadcrumbs
-3 tbsp parsley flakes
-1 tsp paprika
-1/4 tsp pepper
-1/3 cup grated parm
-2 brioche buns toasted
-2 slices provolone
-1/2 cup arugula
Caramelized Mushrooms
-1 tbsp butter
-1 onion sliced thin
-1/2 tsp salt
Spicy Mayo
-1/4 cup mayo
-2 tbsp jarred Calabrian chili pepper
-Preheat oven to 400F
-Place portobello mushrooms onto a parchment lined baking sheet. Brush with olive oil and roast for 10 minutes.
-Add flour to a shallow container.
-Add whisked eggs and 1/4 tsp salt to a shallow container.
-Add breadcrumbs, 1/2 tsp salt, parsley flakes, paprika, pepper and grated parm to a shallow container. Mix well.
-Using a paper towel, gently dab the roasted portobello to remove any excess moisture.
-As shown, dredge mushrooms in flour. Shake off any excess flour then dredge in egg, followed by breadcrumbs. Press both sides of mushroom into the breadcrumbs.
-Place the mushroom onto the airfryer tray. Repeat for all mushrooms
-Airfry for 7 minutes at 400F.
-TO BAKE INSTEAD OF AIRFRY: PREHEAT OVEN TO 400F CONVECTION BAKE. PLACE A GREASED WIRE RACK OVER A PARCHMENT LINED BAKING SHEET. PLACE THE SHROOMS ONTO WIRE RACK. CONVECTION BAKE FOR 5 MIN ON EACH SIDE OR UNTIL GOLDEN BROWN.
-Top toasted bun with provolone, warm caramelized onions (recipe below), shroom burger, spicy mayo (recipe below) and arugula.
Caramelized Onions
-Add butter to a medium-sized skillet. Melt butter over medium heat. Once the butter has melted, add sliced onions and salt. Cook low and slow until the onions are silky and caramelized.
Spicy Mayo
-Add mayo and jarred Calabrian chili pepper to a small bowl and mix well.
#shorts #cooking #cookingvideo #mushroom #vegetarian #burger
PORTOBELLO MUSHROOM BURGER / Healthy veggie burger / How to cook mushrooms
Easy beginner recipe for grilled portobello mushroom burger. Healthy, simple and delicious veggie burger recipe for beginners. How to cook mushrooms. If you're not a fan of mushrooms, or have never cooked them before, this is a great recipe to get you started. Amazing meat free vegan burger. Portobello mushrooms are savory, moist and delicious if you cook them right. It's the perfect, whole foods heathy vegetarian burger
I'm Maria Rose, the founder of Damn Tasty Vegan - No meat. No dairy. No eggs. No problem!
I’m a pole dancing, foul-mouthed, downward-dog-loving, imperfect human who believes in progress not perfection. I'm a food blogger by day, professional musician by night and cat mom for life (meow!)
I hope to show you that being vegan is about reducing animal suffering as much as is practical, and is not about obsessing about purity, weight loss or perfection.
My journey to veganism was not a straight line. I flip flopped between being vegetarian and vegan for years! I fell off the wagon so many times, I have permanent bruises on my metaphorical ass.
I finally got it to stick after spending more time educating myself, connecting with the ethics of veganism and finding a vegan online community so I didn’t feel like an outsider. I’ve now been a satisfied and healthy vegan since 2015.
Follow vegan activists like
Earthling Ed
James Aspey
That Vegan Couple
Learn the basics of vegan nutrition by following doctors that aren't in it for the money, but that are in it for understanding the science.
Dr. Michael Gregor
Dr. Garth Davis
Read the book The Joyful Vegan by Colleen Patrick Goudreau
Watch Earthlings
Watch Dominion
Watch Cowspiracy On Netflix - Here is a snippet
Pro Way to Cook Some Portobello Mushrooms
#shorts #mushroom
Cooking Portobello mushrooms this way is a great alternative to a steak!! Definitely leaves the mushrooms nice and meaty.
Rosemary salt video
FOLLOW ME:
Instagram-
TikTok-
Facebook-
BUSINESS INQUIRY: cookingwithchefsonny@gmail.com
Portobello Mushroom Burger
If you are a fan of mushrooms you will not be disappointed. Portobello mushrooms play a big part in this cheesy burger. Two Portobello mushroom caps filled with mozzarella, provolone, Parmigiano-Reggiano is enough to tell you to make this burger. When it comes to special sauce on a burger you know that I will be using bomba mayo, just like many other recipes I have. If I opened up a burger and sandwich shop you know bomba mayo would play a big part. Hope you enjoy this monster of a burger.
MY WEBSITE
SPAGHETTI ALLA BOMBA - BOMBA SAUCE 101(what is bomba sauce)
STUFFED PORTOBELLO MUSHROOM WITH MOZZARELLA, PROVOLONE, PARMIGIANO-REGGIANO, LETTUCE, TOMATO AND BOMBA MAYO
Recipe by Mark Calaminici | Food Loves Company
Serves 2
Ingredients
Mayonnaise, to taste
Bomba calabrese sauce, to taste
4 Portobello mushroom caps, wiped clean and gills scooped out
Extra virgin olive oil, to taste
Salt, to taste
Freshly cracked pepper, to taste
Dried oregano, to taste
Chili flakes, to taste
80g 3 cheese blend (low moisture mozzarella, provolone piccante or mild, coarsely grated. Parmigiano-Reggiano, finely grated)
75g all purpose flour
Smoked paprika, to taste
2 eggs, beaten
100g blend of regular bread crumbs and panko
Canola oil
Boston Lettuce, to taste
Tomatoes, sliced, to taste
Brioche or potato bun, buttered and toasted
Method
1. Preheat oven to 400 degrees.
2. For the bomba mayo, combine bomba sauce and mayo, mix to combine and set aside in the fridge. Adjust the ratio to your tastes. I usually do a 2 to 1 ratio of bomba to mayo.
3. Place the mushroom caps onto a sheet pan lined with parchment paper. Drizzle extra virgin olive oil on both sides of each mushroom cap. Season with salt, freshly cracked pepper, dried oregano and chili flakes. Rub into the mushroom caps. Place in the oven for 10-15 minutes gill side up. Flip about halfway through removing any liquid that has been released. Flip the mushroom caps and place in the oven to finish roasting. Once done, remove to let the caps cool.
4. Place one cap down onto a flat surface and grab some cheese and squeeze to create a disc-sized shape the size of the mushroom. Then top with another cap and squeeze a little to create a patty.
5. Get the dredge and bread station ready. Place flour onto a plate and season with salt, freshly cracked pepper and smoked paprika. In a shallow bowl beat the eggs and in the last plate add the breadcrumbs and season with salt and freshly cracked pepper. Working one at a time dip mushroom patty in flour and dip into beaten eggs. Place in the breadcrumbs until fully coated. Place back into the egg and cover and then back into the breadcrumbs to get a second coating. Squeeze and fill any holes with breadcrumbs and squeeze to help form the patty so that everything sticks together. Place mushroom patties on a sheet pan or rack until ready to fry. You can place in the fridge or freezer as well. This will help with the coating to stick and help the patties firm up.
6. Fill a frying pan on high heat with enough canola oil to cover half of the patty. Once the oil is hot, around 375 degrees place the mushroom patties into the oil away from you. Fry for about 1-2 minutes per side, until the browned and crispy. Remove to a plate lined with paper towel and season with a little flaky salt.
7. Lay bottom half of bun on a flat work surface. Spread some bomba mayo down. Place the mushroom patty on top. Top the patty with a couple tomato slices and season with salt and freshly cracked pepper. Top the tomatoes with a couple leaves of boston lettuce and add some more bomba mayo on the top half bun and enjoy.
Until next time, ciao!
______________________________
Instagram: @foodlovescompany
Facebook: foodlovescompany
Twitter: @foodlovesco
Music by @epidemicsound
REFERRAL LINK: