Posts Tagged ‘Portabella’

Grilled Portobello Burgers with Garlic Mayo

These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise.

Makes: 4 burgers
Preparation time: 30 minutes
Cook time: 15 minutes

Ingredients:

Marinade
2 teaspoons chili powder
1 teaspoon dark or light brown sugar
1 teaspoon fine sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon ground black pepper
1/3 cup extra virgin olive oil

Burgers
4 portobello mushrooms, stems and gills removed
1/3 cup mayonnaise
1 teaspoon chopped chives
¼ teaspoon garlic powder
¼ teaspoon fine sea salt
1 small red onion, sliced (keep rings intact)
4 buns
4 lettuce leaves
Olive oil for grilling

Directions

Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes.

Preheat grill to high heat.

To make garlic mayo, stir together mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve.

Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender.

To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun.

Vegan Mushroom Burger

Feel free to change up the mushrooms to what you love the most, more is better in this case. You will not even taste them! Mushrooms add backbone to the patty itself & meatier.

To prepare the patty:

2-3 pounds’ Portabella mushrooms, cleaned & chopped
1-2 pounds’ shiitake mushrooms, cleaned & chopped
1-2 pounds Cremini mushrooms, cleaned & chopped
2 Cups Cooked Lentils & Rice (See Recipe on bottom) Or 2 cups cooked rice or lentils of choice
1 cup panko bread crumbs (you can use corn flour, almond flour, chickpea flour or finely chopped nuts instead to make it gluten free)
2 tablespoons granulated onion
2 tablespoons garlic powder
2 tablespoons smoked paprika
1 teaspoon cinnamon
1 table spoon salt
2-3 tablespoons oil
¼ cup red wine

Lentils and Rice

2 tablespoons olive oil
1 large white onion, julienned
1 pound bag of lentils, rinsed and sorted
1 cup basmati rice
Sea salt or regular salt
5 – 6 cups of water

Directions

First in large pan oil & add all the mushroom a little at a time not crowding the pan, they will all are sautéed add in red wine to deglaze. Cook off till very little wine is left. Set aside to cool. Then using a food processor, puree into a paste, add lentils & rice and pulse till it comes together.

Place in larger bowl and mix in until they come together (do not over mix) add spices & panko. Then form into burgers and grill.

In a large pan, add olive oil and turn on medium heat. Add onion and a pinch of sea salt (regular salt is fine). Caramelize until onion is very dark brown and crispy. Pour 5 to 6 cups of water into your pan with the rest of the onion, the water should turn very brown in color.

Bring water to a boil. Reduce heat and simmer until the lentils are tender (about 40 minutes) and about 2 cups of water are remaining in the pan. Add uncooked basmati rice. Reduce heat and let simmer until water has almost completely absorbed. Turn off heat, cover pan, and let steep for about 10 minutes. Your lentils and rice are ready to serve.

Cedar’s Cafe Blended Burger

In coming up with this burger, we imagined a classic burger with our own Middle Eastern twist & had fun doing it! Taking classic ketchup, mustard & mayo, reducing the processed sugar & fat making it a healthier option with twice the flavor. Feel free to change up the mushrooms to what you love the most, more is better in this case. You will not even taste them! Mushrooms add backbone to the patty itself & meatier.

Yield: 4 (about 8 ounce) burgers

Ingredients

Tahini Remoulade:
1 bunch chopped dill
1 c tahini paste
1⁄2 c grated cucumber
1⁄2 c low-fat plain Greek yogurt
1⁄2 c minced pickles
1⁄4 c chopped capers
1⁄4 c diced pepperoncini
1⁄2 lemon, juiced
4 to 5 minced garlic cloves

Pomegranate Ketchup:
14 oz canned whole tomatoes in juice
1⁄4 onion, chopped
2 garlic cloves, chopped
1 tbsp olive oil
1⁄4 c tomato paste
1⁄2 tsp paprika
1⁄4 tsp allspice
1⁄4 tsp cinnamon
1⁄4 tsp salt
1⁄4 c vinegar
2 tbsp plus 2 tsp light brown sugar
2 tbsp plus 2 tsp
pomegranate molasses

Banana Pepper Curried Mustard:
6 oz jarred yellow banana peppers, drained and chopped 1⁄4 yellow onion, chopped
1⁄4 bell pepper, chopped
1 tbsp grated ginger
2 tbsp apple cider vinegar
1⁄2 tsp agave nectar
1⁄2 c whole grain Dijon mustard 2 tbsp curry powder
Salt

Balsamic Onions:
1 medium yellow onion, very thinly sliced
1 c balsamic vinegar

Burger Patties:
2 to 3 tbsp butter
3 lb mixed portobella, shiitake, and crimini mushrooms, cleaned and chopped
1⁄4 c red wine
1 lb ground beef chuck
1 lb ground beef short rib
1⁄4 lb ground lamb fat
2 tbsp garlic powder
2 tbsp granulated onion
2 tbsp smoked paprika
1 tsp cinnamon
1 tbsp salt
8 oz red wine

To serve:
8 oz spinach
8 slices pepper bacon 8 oz goat cheese
1 sliced avocado
4 ciabatta buns
2 tbsp fig jam

Directions

Tahini Remoulade:
In a large bowl, mix together all ingredients. Adjust the seasonings to taste. Let chill for 12 hours.

Pomegranate Ketchup:
In blender, purée whole tomatoes. In a medium pot, heat
oil over low heat, sauté onion and garlic until golden, about 25 minutes. Add puréed tomatoes, tomato paste, paprika, allspice, cinnamon, and salt. Cook for 1-2 minutes, add vinegar and sugar. Cook uncovered on low heat until sauce thickens. Cool, season with salt and pepper, and add pomegranate molasses. Set aside.

Banana Pepper Curried Mustard:
Place all ingredients in a food processor or blender and purée until smooth. Add water, 1 tablespoon at a time, if sauce is too thick. Adjust seasonings to taste. Set aside.

Balsamic Onions:
In a large sauté pan, cook sliced yellow onion and balsamic vinegar on low heat for 30-45 minutes until onions are caramelized and vinegar is syrupy.

Burger Patties:
In large pan over medium heat, melt butter. Add chopped mushrooms, a little bit at a time to avoid crowding the pan. Continue to sauté, about 15 minutes, add red wine and deglaze. Cook until wine has evaporated, about 5 minutes. Set aside to cool. Using a food processor, purée cooled mushrooms until smooth.

In a large bowl, mix the ground chuck, ground short rib, and lamb fat until they come together (do not over mix). Add spices and cooled mushroom paste. Form into four 8-ounce patties.

To cook burger patties, heat a lightly greased, large cast-iron skillet over high heat until smoking point. Cook burgers on one side, about 4 minutes, or until well seared. Reduce heat to medium, flip and continue to cook for 4 minutes, or until thermometer registers 155°F. Add wine, and reduce until burgers have absorbed all of the liquid.

Toast the ciabatta buns and lightly glaze the bottom of each with 1⁄2 teaspoon of g jam. Top with pomegranate ketchup, banana pepper curried mustard, spinach, balsamic onions and bacon. Place cooked patty on top and add tahini rémoulade, goat cheese and avocado. Top with
bun serve.

Grilled Cheesy Portabello Caps with Turkey & Sage

Looking to make something different and exciting? Well, these stuffed lactose free Portabello mushrooms are absolutely perfect for just about any family dinner—they call for ground turkey and Cabot White Oak Cheddar, so you know that no one is going to be left hungry after munching on one of these mushroom caps! This recipe will make four main-course servings—which may seem surprising since these are mushroom caps, but the ground turkey and cheddar really makes this a very satisfying and filling dish—and these caps can also be grilled too. So, please give this recipe a try and cook up something your family will definitely love.

Ingredients

4 large portabello mushroom caps
1 teaspoon extra-virgin olive oil
1 shallot, minced
2 tablespoons fine dry breadcrumbs
4 teaspoons minced fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
12 ounces lean ground turkey or chicken
3 ounces Cabot White Oak Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, grated (about 3/4 cup)

Directions

Preheat grill to medium.

Remove stems from mushroom caps. With spoon, scrape out and discard gills. Brush tops lightly with oil and set aside.

In medium bowl, mix together shallots, breadcrumbs, sage, salt, pepper and nutmeg; add turkey and knead together just until seasonings are evenly distributed. Divide turkey mixture among mushroom caps.

Place turkey-side-up on grill. Close lid (or cover with tent of foil) and cook for 10 to 12 minutes or until turkey is cooked through to center.

Top with cheddar, cover again and cook until cheese is melted, about 2 minutes longer.

Veal and Portobello Mushroom Blend Burger

A blend of mushrooms and veal create patties that are cooked to perfection and topped with a slice of Swiss cheese. The delicious patty is placed between two Portobello mushroom caps which serve as the bun. Add condiments and additional toppings to taste.

Ingredients

16 oz. Veal Ground
10 oz. Mushrooms, chopped fine
3 oz. Bread Crumbs
3 oz. Milk
1 Tbsp. Garlic Powder
1 tsp. Onion Powder
1 Tbsp. Salt
1 tsp. Black Pepper
3 Tbsp. Parsley, chopped
6 slices Swiss Cheese

Portobello Mushroom Caps

12 Portobello mushrooms
4 Tbsp. Canola Oil
4 Tbsp. Worcestershire black pepper blend

Method

1. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.
2. Form the meat mixture in 4-6 burgers that consist of or 6 oz. per patties.
3. Take the stems off the mushroom and use them as part of the chopped mushrooms. Using a table spoon, scrape out the gills from underneath the mushrooms and discard. Combine all the ingredients for the Portobello mushrooms and toss lightly.
4. Pre-heat the grill; when hot, grill each mushroom until tender, about 6 minutes and reserve warm. Add the burgers one at time and brown for 2-3 minutes; turn the burgers over and repeat the browning process, making sure the burgers reach an internal temperature of 155°f.
5. Add one slice of Swiss cheese to the burgers.
6. Place one Portobello mushroom on a serving platter, add a burger and place the second mushroom on top. Serve immediately.

Cream of Mushroom Soup

Chef Billy Parisi is back to share his umami-rich cream of mushroom soup recipe; sure to please during the Thanksgiving season!

Yield: Makes 1 gallon

Ingredients:
8 slices of chopped bacon
1 small diced yellow onion
6 small diced stalks of celery
4 finely minced cloves of garlic
1 pint of button mushrooms
1 pint of baby portabella mushrooms
1 cup of shitake mushroom caps
1 cups of oyster mushrooms, stems removed
¼ cup of flour
1 cup of chardonnay
64 ounces of chicken stock
2 cups of heavy cream
2 tablespoons of chopped fresh parsley
Kosher salt and cracked pepper to taste
Fresh thyme leaves for garnish shredded
Parmesan for garnish

Procedures:
1. In a large pot on high heat render the bacon fat until the bacon lardons become crispy.
2. Remove the bacon and add in the onions, celery and garlic and saute for 8 to 10 minutes over medium-high heat or until lightly browned.
3. Next, add in the mushrooms are cook for 20 to 25 minutes or until the mushrooms are browned.
4. Sprinkle in and stir in the flour until it has been completely mixed in.
5. Deglaze with the white wine and cook until it is almost gone.
6. Add in the chicken stock and bring it to a boil and until it becomes thick.
7. Puree the mushroom soup until smooth with a hand blender or a regular blender.
8. Return the pureed soup to the pot and finish with the heavy cream, parsley, salt and pepper.
9. Garnish with croutons, crispy bacon lardons, fresh thyme and Parmesan.

Mushroom and Chicken Quesadilla

This easy mushroom and chicken quesadilla recipe is one that the whole family will enjoy, making it a win-win for busy back-to-school weeknight schedules!

Makes 4-6 servings

Ingredients:

1 tablespoon olive oil
1 pint sliced portabella mushrooms
1/2 medium onion, diced
2 cooked chicken breast, sliced
4 (10-inch) corn or flour tortilla
1 tablespoon butter or olive oil
1 (10-ounce) package pepper jack or mozzarella cheese, grated

Directions:

Drizzle olive oil into a medium skillet over medium heat. Add mushrooms, onion, and chicken and sauté until chicken is heated through and mushrooms and onions have become tender, about 3-5 minutes.

Remove ingredients from skillet and pour into a bowl for use in preparing quesadillas. Carefully wipe out skillet with a towel.
Add butter or olive oil to skillet, over medium heat. Add one tortilla to the skillet, top with one-fourth of the following: cheese, mushroom, onion and chicken mixture. Cook until cheese begins to melt and tortilla begins to brown on the underside. Fold tortilla over to close. Remove from skillet and serve warm.

Artichoke, Spinach and Goat Cheese-Stuffed Mushrooms

Servings: 12

Time: 1 hour

Ingredients:

12 stuffing mushrooms (e.g. portabella mushrooms)
5 oz chopped, frozen spinach, thawed and squeezed dry
5 oz canned or frozen (thawed) artichoke hearts, chopped
1 medium shallot, minced
2 cloves of garlic, minced
⅓ cup fresh breadcrumbs
2 tbsp lemon juice
2-3 oz goat cheese, crumbled
⅓ cup Parmesan cheese, grated
Salt and pepper to taste
Extra virgin olive oil and grated Parmesan cheese

Directions:

Preheat the oven to 375°F. Line a baking sheet with foil.

Heat a small sauté pan with a tablespoon of olive oil and sauté shallot and garlic until soft and fragrant (about 5 minutes). Let cool before adding to the other stuffing ingredients.

Combine stuffing ingredients in a bowl along with the sautéed garlic and shallots.

Clean the mushrooms by wiping them with dry or slightly damp paper towel. Remove the stems and scoop out the center, creating a cavity for the filling.

Fill mushrooms with the stuffing ingredients and place on the prepared baking sheet. Sprinkle mushrooms with a little more grated Parmesan cheese and drizzle with extra virgin olive oil. Bake for 10 minutes.

Sloppy Sandwich Made Just Right

Servings: 6-8

Ingredients:

2 portabella mushroom caps, roughly chopped
½ large green pepper
1 quarter of a large red onion
1 tsp avocado oil
2 cloves garlic, minced
½ cup cooked quinoa (cooked in vegetable broth)
¾ cup marinara sauce
¼ tsp iodized sea salt
½ tsp chipotle powder
½ tsp taco seasoning
Whole wheat buns
Sliced onion
Yellow mustard
Dill pickles

Directions:

Pulse mushrooms, green pepper and onion in a food processor (separately). Each should be finely diced but not so processed that it becomes water. The mushrooms should look finely crumbled.

Heat oil in skillet on medium-high heat and quickly sauté the garlic. Add mushroom, pepper and onion mix, sauté on high heat for 1-3 minutes. Add quinoa and sauté, still on high heat, for a few more minutes. Add marinara sauce and spices, bring mixture to a boil. Stir frequently for 5 minutes. Reduce heat and simmer for 10 minutes.

Serve on a toasted whole wheat bun with sliced red onion, yellow mustard and dill pickles.

Mushroom Cassoulet

Traditionally made with meat, this slow-cooked bean stew with vegetables and fresh herbs, has been reinvented with mushrooms.

Servings: 4-6

Time: 2-3 hours

Ingredients:

2 cups portabella mushrooms, chopped
1 cup shiitake mushrooms, chopped
1 cup cannellini beans, soaked overnight or for six hours (to soak, cover with two inches of water in a bowl)
2 tbsp olive oil
1 medium yellow onion, peeled and chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
4 garlic cloves, peeled and chopped
5 cups water (preferably filtered)
2 tbsp tomato paste
1 tsp smoked paprika (pimenton)
1 bouquet garni of bay leaf, thyme and parsley tied together with kitchen twine
1 cup breadcrumbs
2 tbsp extra virgin olive oil
2 tbsp parsley, chopped
Salt and freshly ground pepper

Directions:

Preheat the oven to 350°F.

In a braising pan with a tight-fitting lid, heat the extra virgin olive oil over medium heat. Add onion, celery and carrots, stirring occasionally until lightly caramelized (about 10 minutes). Add garlic and cook for 1 more minute. Add the mushrooms and cook until tender, about 4 minutes.Add cannellini beans, water, tomato paste, paprika, bouquet garni and a pinch or two of salt and a dash of pepper. Stir to combine. Cover with lid and bake in the oven for 90 minutes to 2 hours, or until beans are tender.

Meanwhile, toss the breadcrumbs with the olive oil, parsley, salt, and pepper.

Remove cassoulet from oven and check seasoning (salt and pepper). Top with breadcrumb mixture and bake uncovered for another 30 minutes or until golden brown.

Serve family style.

Portabella Mushroom BBQ Burger

A juicy, and meaty portabella mushroom, topped with the crispy coleslaw is the perfect balance of acidity and crunch making this burger all around tasty.

Ingredients

Cole Slaw:
3 tablespoons mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
1 1/2 cup red cabbage
1 1/2 cup white cabbage
1 rib of celery, thinly sliced

BBQ Sauce:
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon molasses
2 garlic cloves, minced
1 teaspoon Worcestershire
1/2 teaspoon smoked sweet paprika
1/4 teaspoon freshly ground black pepper
a few dashes of hot sauce

Portabella Burgers:
4 portabella mushrooms
4 hamburger buns

Directions

To a medium bowl, mix together the mayonnaise, red wine vinegar and pepper. Add the red cabbage, white cabbage and celery; toss until evenly coated with the dressing. Place in the refrigerator until you’re ready to assemble the burgers.

To a saucepan, add the balsamic vinegar and simmer over medium heat until the vinegar reduces to about 1/4 cup (eyeballing this measurement is fine). Pour in the ketchup, brown sugar, molasses, garlic cloves, Worcestershire, paprika, black pepper, a few dashes of hot sauce and a splash of water. Simmer mixture for about 20 minutes, until it’s thickened and resembles the consistency of barbecue sauce.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment or foil. Place the portabellas side by side on the baking sheet and brush liberally with barbecue sauce. Bake in the oven for 15-20 minutes, until the portabellas are tender when poked with a knife. Alternatively, you could grill the portabellas over low heat for 20 minutes.

To assemble the burgers, toast the buns, add the portabella to the bottom half of the bun, top with coleslaw and then top with the burger bun. Repeat process with the other burgers and serve immediately.

Inside Out Mushroom Burger

Paula from Bell’alimento created a burger perfect for every mushroom lover. With mushrooms in the patty and on top, you’ll wonder where this burger has been all of these years!

Yield: 4

Ingredients:

1 pound ground beef
kosher salt/pepper
8 ounces baby Portabella, divided
4 ciliegini fresh mozzarella balls
vegetable oil
2 tablespoons unsalted butter
2 sprigs fresh thyme
4 slices provolone or Swiss cheese
4 slider buns – toasted

Directions

Into a large bowl add beef. Season with salt and pepper.

Place 2 ounces of mushrooms into a food process and pulse until finely minced. Add minced mushrooms to beef. Mix until just combined.

Divide beef into 4 equal portions and form into patties. Press your thumb into each patty and insert 1 mozzarella ball. Cover cheese with beef and reform into patty. Continue until all 4 patties are complete. Brush sides lightly with vegetable oil. Set aside.

Slice remaining 6 ounces of mushrooms.

Place butter into a small pan and melt over medium heat. Add mushrooms, fresh thyme. Season with salt and pepper. Cook until mushrooms have softened. Set aside.

WHILE mushrooms are sautéing, place a grill pan over medium-high heat. Add hamburger patties and cook 3-4 minutes until a nice crust has formed. Flip burgers and continue cooking for additional 3 minutes.

Add cheese slices and cover grill pan with lid to allow cheese to melt. Set patties aside to rest.

To assemble, top burgers with sautéed mushrooms and toasted slider buns.