If you’re trying to cut back on meat or eliminate meat from your diet altogether, this portobello mushroom burger recipe is a great novelty substitute for ground beef burgers at your next barbecue. Each burger has only about 200 calories, 14 grams of fat, and 20 mg of cholesterol. Compare that to about 320 calories, 23 grams of fat, and 106 mg of cholesterol in your average beef burger, and you’ll see why this is a very smart alternative.
Mushrooms also happen to be a great source of minerals and antioxidants, and promote a healthy heart and circulatory system. Mushrooms are one of the best sources of selenium found naturally in food; Selenium intake has been associated with lowering the risk of prostate cancer by more than half. They are also rich in potassium, which has been shown to help lower blood pressure.
Portobello mushrooms have become one of the best known mushroom varieties. Known for their delicate yet earthy flavor, chewy, meaty texture, and large size, portobellos (or portabellas, as they are sometimes marketed) are basically a mature version of the crimini mushroom, a brown variety of fungus common in Europe. They are moderately priced and available in most supermarkets. There are a few theories as to where they got their name. One is that portobellos got their name from Portobello Road in London, England, which is home to many unique shops and expensive restaurants known for including unusual gourmet ingredients in their dishes. Another is that the name portobello is a loose, colloquial derivative of the Italian word “cappellone,” meaning “big hat.”
Deluxe Portobello Mushroom Burgers
4 portobello mushroom caps, well washed
1/4 cup balsamic vinegar
2-3 tablespoons of olive oil
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
2 garlic cloves, finely minced
salt and pepper to taste
4 slices provolone, Swiss, or mozzarella cheese (optional)
Place mushroom caps, gill side down, in an 8 x 8 dish or baking pan. Whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper in a small bowl. . Pour the oil mixture over the mushrooms and let them marinate at room temperature for about 15 minutes, turning twice.
Preheat grill to medium-high heat and brush grate with oil to prevent mushrooms from sticking. Place mushrooms on grill carefully, reserving leftover marinade for basting. Grill for five to eight minutes on each side. Brush them with the marinade frequently as they cook. Top with cheese slices during the last two minutes of grilling, if desired.