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mushroom burgers dialed to 11

zaphod
zaphod Posts: 1,109
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.




~~
i get given so much food and treats for Christmas that by the time I finish them all it will be Easter and I will have the same shape as an egg. Rather fitting I think.

Comments

  • Botch
    Botch Posts: 17,411
    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!

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


  • zaphod
    zaphod Posts: 1,109
    ooohhh, I *like* that idea of italian dressing for the oil. thank you!
    ~~
    i get given so much food and treats for Christmas that by the time I finish them all it will be Easter and I will have the same shape as an egg. Rather fitting I think.
  • zaphod
    zaphod Posts: 1,109
    oh, and if you do try de-gilling them, a spoon is the instrument of choice.
    ~~
    i get given so much food and treats for Christmas that by the time I finish them all it will be Easter and I will have the same shape as an egg. Rather fitting I think.