Double-Decker Portabella Mushroom ‘Cheeseburgers’
Meaty Portabella mushrooms truly shine when marinated and seared on a hot cast-iron skillet or grill. Topped with sharp cheddar cheese, or vegan cheese, with burger sauce and all the classic fixings. You won’t miss the hefty beef patties at all!
Makes: 4 burgers
Ingredients
8 large RI Mushroom Co. Portabella mushrooms, gills and stem removed
⅓ cup extra virgin olive oil
¼ cup soy sauce
2 tablespoons lemon juice
2 tablespoon garlic, minced (~4 cloves)
1 teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon black pepper, freshly ground
¼ cup mayonnaise (or vegan mayonnaise)
¼ cup ketchup
2 tablespoons pickles, minced
4 toasted burger buns
8 slices sharp cheddar cheese (or vegan cheese)
Lettuce leaves, for topping
Thinly sliced red onions, for topping
Pickle slices, for topping
Directions
Brush RI Mushroom Co. Portabellas gently with a damp paper towel before removing stems and gills. In a small bowl, add extra virgin olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, salt, and pepper, and stir well to combine.
Dip each cleaned mushroom into the marinade making sure that the top and bottom are completely covered in the marinade. Place on a sheet tray, or plate, cap-side down and let marinate for 15 minutes.
Meanwhile, in a small bowl combine mayonnaise, ketchup, and minced pickles. Set aside and prepare other burger toppings like lettuce, sliced red onions, and pickle slices.
Heat a large cast-iron pan or nonstick skillet over medium-high. Toast the burger buns lightly in the pan, about 1 minute. For grilling directions, see step number 6.
In the now-empty pan, add 4 marinated mushrooms cap-side down and cook until slightly softened, about 3 minutes. Flip over, brush lightly with any remaining marinade, and cook for another 2 minutes. Top each Portabella with a slice of cheese and continue cooking until the mushroom is softened and cheese is melted, 1 minute more. Stack two mushroom ‘cheeseburgers’, remove them from the pan, and repeat this process with the remaining mushrooms and cheese.
Alternatively, grill marinated mushrooms cap-side down on a preheated grill until lines appear, about 5 minutes. Flip over, brush lightly with any remaining marinade and cook for another 3 minutes. Top each Portabella with a slice of cheese and continue cooking until the mushroom is softened and cheese is melted, 1 minute more. Stack two mushroom ‘cheeseburgers’ and remove them from the grill.
Assemble burgers by spreading some of the prepared burger sauce on both sides of the toasted buns, followed by pickle slices, double-decker mushroom ‘cheeseburgers’, sliced red onion, lettuce, and the other bun. Enjoy immediately!
Chef’s Notes:
Try the burgers in a variety of ways! Crumbled bleu cheese and caramelized onions are incredible. Add bacon/vegan bacon for bacon cheeseburgers. More sliced vegetables for a garden burger.
For more burger and slider recipes from RI Mushroom Co. check out Vegan ‘Burger’ Sliders with Smoky Maitakes, BBQ Maitake Sliders and Mixed Mushroom Hybrid ‘Possible’ Burgers with Kingston Sauce.