Do you sometimes have a little of this and one of that leftover and not sure what to do with it? How about a Portobello Mushroom Burger?
This week I had one mushroom, a few slices of pepper, and a small piece of pizza dough I saved – for what, I don’t know, since it was so small – but I didn’t want to throw it out. I figured someday I might need it.
Today was the day I found a need for the small piece of saved pizza dough, and two portobello mushrooms – this was dinner. If you follow me you know I prefer a vegetarian alternative whenever possible and this was my choice today.
Grampy was grilling a burger for supper and I decided to make a portobello mushroom burger for myself. Well, it was a winner dinner for me.
I quickly rolled out the small piece of dough and using a large glass I cut out rounds and left the smaller pieces of dough as they were. I brushed the dough with a little olive oil and salt & pepper, baked for 15 minutes and, there was the bread for my ‘mushroom burger’.
I also had a few slices of bacon left in the fridge and decided to cook them and add it to my ‘burger’. You can definitely leave out the bacon for a totally vegetarian burger.
I added baby spinach leaves, grated Gruyere cheese, sliced tomato and bacon to the grilled portobello mushroom and there was this tower of delicious flavors that was definitely satisfying for my dinner.
- 1 large portobello mushroom
- ¼ cup shredded Gruyere cheese (or your preferred cheese)
- 3-4 slices tomato
- fresh baby spinach leaves (or lettuce leaves)
- 2 slices bacon (optional - leave out for vegetarian version)\
- focaccia bread or your choice of burger bun
- Shred the cheese and set aside.
- Slice the tomatoes & wash dry the spinach (or lettuce) leaves.
- Grill the portobello mushroom about 3-4 minutes on each side. It should still be a little firm, don't let it over-cook and shrink - the mushroom should stay 'meaty'.
- Layer the ingredients the way you like on to the bun and enjoy.
We most often have cheese, lettuce and tomatoes on hand. Since we always grill fresh veggies during the summer I try to remember to buy portobello mushrooms every week to have on hand as well. This is a delicious vegetarian alternative when grilling for guests.