Portobello Mushroom Cap Burgers

January 9, 2014

By Anna Varriano

This is a great burger with delicious toppings. It’s a great meal for a Meatless Monday!

What You’ll Need

  • 2 tablespoon butter
  • 4 tablespoon olive oil
  • 2 sweet onions
  • Sprinkle sea salt
  • 4 Portobello mushrooms
  • 2 cloves garlic
  • 1 avocado
  • 1 package soft goat feta
  • Tomato
  • Sprouted grain bun

Step 1: Cook onion

DSC00024Heat 2 tbsp each of butter and olive oil over medium-low heat and add 2 sliced sweet onions. Cook for about 10 minutes, sprinkle with a bit of unrefined sea salt, turn temperature down and cook slowly, stirring often, until caramelized. Will take about 30 to 40 minutes. In the mean time…

Step 2: Prep

DSC00030Remove the stalk from the Portobello mushrooms (you can save them for an omelet or anything else you’d like to add them to) and give the topside of the caps a very quick rinse under the tap (or brush them clean, or peel them – whatever you wish). In a small bowl, mix finely chopped garlic with 3-4 tablespoons of olive oil and let sit for 10 minutes or so to let flavours blend. Brush the tops and undersides of the mushroom caps with the garlicky olive oil (do the tops first so the oil sinks in between the gills of the underside of the caps).

DSC00034Remember to check on your onions and stir from time to time. Looking good!



Step 3: Cutting an avocado

Step 3.1:

DSC00038One of my friends had no idea how to open and slice an avocado, so these next few pics are for others like that! Run a knife all around the center of an avocado.



Step 3.2:

DSC00039Twist the two halves apart.




Step 3.3:

DSC00043Gently ‘whack’ the knife into the center of the pit and give it a twist. The pit will come lose.



Step 3.4:

DSC00045Cut slices into each half but do not cut beyond the skin.




Step 3.5:

DSC00049You will end up with something that looks like this.




Step 3.6:

DSC00050Run a tablespoon around the flesh of the avocado, just inside the skin.



Step 3.7:

DSC00051Then you should be able to lift all the nicely sliced flesh right out of the skin. You can also get a pretty cool gadget to do the job for you in apparently one fell swoop once you have the avocado halved and pitted. Anyone tried one of those?


Step 3.8:

DSC00054Fan the avocado slices out, slice up some tomatoes and open up a package of soft goat feta.



Step 4: Grilling

DSC00056Put the brushed caps on a medium grill. Depending on the size, they’ll take about 7 to 10 minutes to cook nicely, so you can get them going before you slice up the avocados and tomatoes. We had a few ‘runts’ that cooked up faster.


Step 5: Serving

IMG_1018Once the caps are cooked, serve on a sprouted grain bun and top with a tomato slice, avocado slices, caramelized onions and soft goat feta. They are absolutely delicious! I ate mine without the bun – just put the feta right on top of everything. If you try them, I’d love to hear your comments! Enjoy!



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