Portobello Mushroom Burgers With Quick Caramelized Onions Recipes

PORTOBELLO MUSHROOM BURGERS WITH QUICK CARAMELIZED ONIONS

Portobello Mushroom Burgers with Quick Caramelized Onions image

A delicious vegan and gluten free burger recipe made with balsamic marinated portobello mushrooms, quick caramelized onions, and all the best toppings!

Provided by Christal Szcebel

Time 30m

Number Of Ingredients 12

Ingredients

4 portobello mushrooms, stems removed
2 tbsp balsamic vinegar
1 tbsp olive oil
1 cup sliced sweet white onion
1 tablespoon coconut palm sugar
1/4 tsp baking soda
4 tablespoons cashew cheese or goat cheese (I used locally made Cashew Cheese)
1/4 cup thinly sliced red cabbage
1 large tomato, sliced
2 cups mixed greens lettuce
4 tsp Dijon mustard
4 gluten-free burger buns or your favourite burger buns

Steps:

Preheat the grill.
Take a large ziploc, and place mushrooms in the bag, add the balsamic vinegar and 1 tablespoon of olive oil, and seal bag. Shake the bag until the mushrooms are coated in the vinegar and oil. Let sit for a few minutes while preparing the other ingredients.
Heat a non stick pan over med-high heat add in the sliced onions and coconut palm sugar, toss to coat the onions with the sugar, then add in the baking soda and toss to coat again.
Lower heat to medium, and cook the onions, stirring often until they are soft and browned, about 10 minutes.
Remove mushrooms from ziploc and place on the heated grill, rounded side up. Let cook for 3-4 minutes.
Meanwhile, slice tomato, cabbage, and wash lettuce, and prepare any other preferred garnishes.
Turn mushrooms over so they are flat side up and top the inside of the mushrooms with the caramelized onions and bits of the cashew or goat cheese.
Continue to cook for 3 more minutes then remove from grill.
Using your favourite gluten-free buns assemble burgers starting with the dijon mustard, then top with the mushroom filled with onions and cheese, then top with the cabbage, tomato, lettuce, and th other half of the bun.
Enjoy!

ROASTED PORTOBELLO MUSHROOM CHEESEBURGERS WITH CARAMELIZED ONIONS AND PIMENTO AIOLI

Roasted Portobello Mushroom Cheeseburgers with Caramelized Onions and Pimento Aioli image

Several of my friends are vegetarians, so I came up with this recipe last summer when I was having a barbecue. They are so good, even carnivores will devour them. If you can find Portuguese muffins, their sweet flavor makes for a delicious bun option.

Provided by Katie Lee Biegel

Time 3h10m

Yield 6 servings

Number Of Ingredients 21

Ingredients

Juice of 1 lemon (2 to 3 tablespoons)
1/4 cup extra virgin olive oil
2 tablespoons worcestershire sauce
2 teaspoons fresh thyme leaves
1/4 teaspoon garlic powder
6 portobello mushrooms, wiped clean and stems removed
6 portobello mushrooms, wiped clean and stems removed
Kosher salt and freshly ground black pepper
6 slices Muenster cheese (or Swiss, white cheddar, provolone-your choice)
6 Portuguese muffins or brioche hamburger buns, buttered and toasted
1 1/2 cups loosely packed arugula
1 tablespoon olive oil
1 medium Vidalia onion, thinly sliced
1/4 cup water
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
2 tablespoons jarred chopped pimentos, drained
1 tablespoon red wine vinegar
1 garlic clove, minced
1 tablespoon minced flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

For the burgers: In a shallow baking dish, use a whisk to combine the lemon juice, olive oil, Worcestershire, thyme, and garlic powder. Place mushrooms in the marinade, cover, and refrigerate for at least 1 hour. Turn over the mushrooms, cover again, and refrigerate at least another hour. (Mushrooms can marinate for several hours.)
For the onions: In the meantime, make the onions. In a skillet, heat the olive oil over medium heat. Add the onions and cook about 5 minutes, stirring occasionally. Add the water, cover, and reduce heat to low. Cook 20 to 30 minutes, stirring occasionally, until the onions are golden brown. Remove the pan from the heat. Season the onions with salt and pepper. Set aside.
For the aioli: Combine all ingredients in a small bowl. Refrigerate until serving time.
To finish the burgers: Preheat oven to 450 degrees F. Remove mushrooms from marinade and season with salt and pepper on both sides. Place the mushrooms on a baking sheet, gill sides up. Bake for 5 minutes. Remove from the oven and arrange cheese and caramelized onions on the gills of each mushroom and bake another 5 minutes, until the cheese is melted and bubbly. Place 1 mushroom on each muffin and garnish with aioli and arugula. Serve immediately.

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