Portabella Mushroom BBQ Burger

Print
PortobelloBurger_1

Portabella Mushroom BBQ Burger

  • Author: Adrianna from A Cozy Kitchen
  • Yield: 4 1x

Description

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.


Scale

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

Instructions

  1. 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 youโ€™re ready to assemble the burgers.
  2. 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 itโ€™s thickened and resembles the consistency of barbecue sauce.
  3. 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.
  4. 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.
  5. 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.

If you like this, try these:

Avocado and Farro Harvest Buddha Bowl

With meaty shiitake mushrooms, this healthy vegetarian power bowl with a tahini drizzle will give you loads of energy.

view Recipe

Oyster Mushroom Toast with Black Pepper Ricotta and Lemon Dressed Microgreens

Rich oyster mushrooms are combined with creamy ricotta and sweet cherry tomatoes in these bite-size toasts. The microgreens sprinkled on top add a burst of refreshing lemon flavor that balances the pleasant earthiness of the mushrooms for an appetizer or snack that is both beautifully presented and delicious.

view Recipe
MCNov17-2-1441_Feature

Enoki Bulgogi Bibimbap

This recipe provides a meat-free twist on the traditional Korean dish. Finely chopped enoki mushrooms absorb the sweet and savory flavors of the marinade and pair well with the combination sautรฉed greens and crisp fresh cucumber to create a filling meal.

view Recipe
  • Connect with other mushroom lovers

    @mushroomcouncil

    • Serve this crispy mushroom and fennel-filled pastry at your #Easter celebrations. Guests will be impressed by how beautiful and delectable this app is!
.
.
RECIPE ๐Ÿ‘‰ MUSHROOMCOUNCIL.COM
    • This Sautรฉed Mushroom and Sundried Tomato Avocado Toast is full of tangy and earthy flavors that we can't get enough of. ๐Ÿž
.
.
RECIPE ๐Ÿ‘‰ MUSHROOMCOUNCIL.COM
    • Do you know what mushroom variety is commonly referred to as "hen of the woods"? Maitakes! These mushrooms make great a way to enhance rich, woodsy flavors in all your recipes.
    • #EarthMonth is halfway over! We've been adding mushrooms to anything and everything, especially dinners and hope you are, too! ๐Ÿด Share with us your #EarthMonthDinner!
    • Boost the zest in your #DayoftheMushroom celebration with Classic Stuffed Mushrooms. ๐Ÿ„
.
.
RECIPE ๐Ÿ‘‰ MUSHROOMCOUNCIL.COM
    • Mushrooms are an #earthfriendly choice! Producing 1 pound only emits .7 lbs of CO2 equivalents - that's equal to driving 1 mile in a car! ๐Ÿš—