mushroom burgers dialed to 11

zaphod · January 25

When ever my mushroom hating daughter is out, we like to have portobello mushroom burgers where the "burger" is the portobello mushroom. De-stalk (save for later cooks) and de-gill to remove some of the bitterness. Usually I cook these on the CI open grill, for some reason grabbed the half plancha. still worked, but the open grill allows for any weeping from the caps.

oil and grill "stalk down" and then flip and fill with grated mozzarella.

Accompanied by first asparagus of the season and our first attempt at hasselback potatoes, based on the directions from Love & Lemons.

no pics of the hasselbacks on the grill.

Image: https://us.v-cdn.net/5017260/uploads/editor/pw/gprbwh5qszqm.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/0u/nnzwa94wepuq.jpeg

Botch · January 25

The existence of the portobello "burger" is the main reason I have not nor will not ever try any plant-based "burger"; a portobello often tastes better than real beef!
Try oiling them with Italian dressing (how I usually do it); and I've never de-gilled them nor filled the caps with shredded cheese. So we both have some new things to try next time.

Great looking cook!

zaphod · January 25

ooohhh, I *like* that idea of italian dressing for the oil. thank you!

zaphod · January 25

oh, and if you do try de-gilling them, a spoon is the instrument of choice.

mushroom burgers dialed to 11

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