So, today I’ll finally give you the recipe for that Portobello “Burger” photo that’s been making you drool for the past week.
I feel like this could be called a sandwich, but doesn’t it just sound so much better when you put the word “Burger” on there? MMM!
I made these juicy “burgers” while my mushroom-hating boyfriend was on vacation with his family. My Mom and I always take the opportunity to make lots of mushrooms on nights he’s not around!
These were so easy to make, and I even was able to whip them up on a night after I worked out pretty late. You can even buy pre-Roasted Red Peppers, pre-shaved/sliced Asiago Cheese, and make the balsamic glaze in advance to make this recipe even easier.
Portobello Burger w/ Balsamic Glaze
Recipe inspired by: How Sweet It Is
4 large portobello mushrooms (rinsed and patted dry)
3 tablespoons olive oil (I used Sunflower Seed Oil, from Trader Joe’s)
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
8 Strips Roasted Red Peppers (I used Trader Joe’s)
4 slices or 16 shavings of Asiago Cheese
4 multigrain English muffins (Trader Joe’s again… love it there)
1/2 cup balsamic vinegar
1. Put the vinegar in a small saucepan and bring to a boil. Reduce to low heat, simmering for 10-15 minutes. You can stir occasionally. The liquid should reduce to about half its’ size and be thicker. Remove from heat and pour into a glass or bowl. Set aside to cool. (Or you can pre-make this!)
2. Mix 2 Tablespoons of oil, smoked paprika and garlic powder in a small bowl. Heat a large skillet on medium high heat. Add the remaining 1 Tablespoon of oil in the skillet. Brush the mushroom tops with some of the oil/seasoning mixture. Sprinkle with salt and pepper. Put the mushrooms top-side-down onto the heated skillet. Brush the bottoms of the mushrooms with the oil mixture and sprinkle w/ salt and pepper.
3. Cook the mushrooms top-down for 5-6 minutes. Flip them. Add the cheese slices and cook for another 5-6 minutes. They will be juicy and the cheese should be a little bit melty.
4. Meanwhile, toast the English muffins. Once the mushrooms are nice and juicy, place one in each muffin, cover with two roasted red pepper strips each, and drizzle the whole thing with the balsamic glaze.