Portobello Mushroom Burger

I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with. If you want the smoky, umami flavor of bacon in a mushroom you've got to try this Portobello mushroom bacon! Cobbler Recipes. How to make healthy16 baked portobello fries. Quick Mediterranean Diet Recipes. Jump to the Crispy Baked Portobello Mushroom Fries Recipe or read on to see how to make them. Baked portobello fries are.

Finally getting a sense why some people claim portobellos to be "meaty," these juicy, salty, and tangy mushrooms had a heft that was undoubtedly filling like a beef. Thick, juicy, tender and hearty, both vegans and carnivores can't get enough of these meaty portobello mushroom burgers! Crisp chopped salad with grilled portobello mushrooms, peppers, black beans, and cabbage dressed in a tangy Roasted Tomato with Parmesan & Basil Vinaigrette. This.

Crispy Baked Portobello Mushroom Fries. How to make healthy. Jump to the Crispy Baked Portobello Mushroom Fries Recipe or read on to see how to make them. Baked portobello fries are a dream. Let me explain. They’re baked, not fried.

They are juicy inside and full of flavor — more than a fry replacement, we’re thinking chicken tender replacement — that’s how good they are. YOU MAY ALSO LIKE: Our Homemade Ketchup Recipe. How to make our seriously good homemade ketchup recipe. Make ketchup that’s better than anything you can buy at the store! How To Make Baked Portobello Fries. You can make these veggie fries in minutes, here’s how: It all starts with big portobello mushrooms. We remove the stalk as well as the darker colored gills. This isn’t something we normally do, they’re completely fine to eat.

Portobello Mushroom Burger Recipe

In this case, though, it’s prettier in the end if you remove them. Give the mushrooms a slice then set up a breading station. Nothing fancy here – flour, eggs and breadcrumbs. If you’ve got some on hand, use panko breadcrumbs, they give a lighter crunch than regular breadcrumbs.

With that said, we’ve baked these portobello fries with both regular breadcrumbs and panko – both are delish. Once breaded, the fries get a little spray of cooking spray then we slide them into the oven to bake for about 1. YOU MAY ALSO LIKE: Baked sweet potato fries that are caramelized and crispy on the outside and tender on the inside. No fryer needed here. Jump to the Baked Sweet Potato Fries Recipe. Recipe updated, originally posted September 2. Since posting this in 2. Adam and Joanne. Crispy Baked Portobello Mushroom Fries PREP 1.

COOK 1. 0mins TOTAL 2. These baked portobello mushroom fries are so easy to make.

You’ll need some form of breadcrumbs for this, we prefer to use panko breadcrumbs since they are a tiny bit crispier, however, you could certainly use regular or even seasoned breadcrumbs instead. Makes 2 servings. You Will Need. 2 large portobello mushrooms. Non- stick cooking spray.

Directions. Heat oven to 4. F. Line a baking sheet with aluminum foil or parchment paper.

Remove the stalks from each mushroom then use a spoon to scrape out any dark gills from the underneath of each mushroom and discard. Cut mushrooms into 1/4- inch slices. Set up a breading station by adding the flour, eggs and breadcrumbs to three separate shallow dishes. Add the steak seasoning to the breadcrumbs and stir. Dredge each mushroom slice into the flour then add to the egg to coat and finally into the breadcrumbs so that each slice is well breaded.

Arrange breaded mushrooms onto baking sheet then lightly spray with non- stick cooking spray. Bake 8 to 1. 0 minutes, turning once during cooking, until golden brown and crispy. Serve portobello fries with ketchup or your favorite flavored mayo. Adam and Joanne's Tips. We love these served with ketchup, but will sometimes make a simple horseradish mayo.

To make your own, mix a 1/2 cup of mayo with 1/2 teaspoon of lemon zest and the juice of half a lemon. Stir in 2 to 4 teaspoons of prepared horseradish and season with salt to taste. If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste.

AUTHOR: Adam and Joanne Gallagher.

Portobello Mushroom vs Shiitake Mushroom - Difference and Comparison. Origin. Portobello mushrooms are native to the grasslands of Europe and North America while shiitake mushrooms are native to East Asia.

Both types of mushrooms grow in the wild but are also cultivated for food and, in the case of shiitake mushrooms, for perceived medicinal value. Nutrition and Health Benefits. One major difference between these two mushroom types is nutritional value. While Portobello mushrooms are high in iron, potassium and vitamin D, no one ranks them as highly as the Shiitake variety for health. Cultures around the world prize Shiitake mushrooms for their health benefits, including warding off heart disease. Promoters of Shiitake mushrooms say ingesting these mushrooms prevents heart disease by lowering bad cholesterol levels. Further, animal tests have shown that a compound in the Shiitake called lentinin has anti- tumor and immune system- boosting benefits.

In human studies, lentinin was beneficial in prolonging life of patients with stomach and colon cancers. Flavor and texture. If you’ve had a vegetarian over for dinner – especially a barbecue – chances are you’ve grilled up a Portobello cap for a main course. That’s because the texture of a cooked Portobello is thick and almost meat- like; these mushrooms also soak up a lot of liquid, making them ideal for a barbecue sauce of teriyaki marinade.

The caps are also large, typically around 5 inches in diameter. Portobellos are often used as a substitute for steak in hamburger, and an option for vegans. Shiitake mushrooms are often used in Asian cooking, especially Chinese and Japanese cuisine. Shiitake mushrooms are also slightly meaty, and add flavor often described as woody or smoky. Availability. Portobello mushrooms are part of the same mushroom family as white button and cremini (among others) varieties, which grow commonly across North America. For that reason, they may be available fresh in your local supermarket more often than the native- to- Asia Shiitake variety. You may find Shiitake mushrooms sold dry in plastic packages.

It’s simple to rehydrate the mushrooms by soaking them in warm water. Etymology. According to lore, the Portobello got its name during the 1. Portobello mushroom is a mature form of the Agaricus bisporus, the common mushroom known by various names: button mushroom, white mushroom, cultivated mushroom, table mushroom, champignon mushroom when white, and Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cremini/crimini mushroom, brown cap mushrooms, chestnut mushroom when brown. The word Shiitake is Japanese, and comes from combing the words for tree (Shii) and mushroom (take). Shiitake mushrooms grow on trees or logs.

The scientific name for shiitake mushroom is Lentinula edodes. Recipes. Portobello and Shiitake are used so widely in cooking, you will find several recipes strewn over the Internet.

Some of the more authentic and easy recipes are below for. Allrecpies has a range of easy recipes for Portobello sautés and barbecues. Grilling or roasted a marinade- soaked Portobello are popular cooking methods. Eatingwell has a popular recipe that combines Shiitake mushrooms with basil, garlic, butter, and fettuccine. For a more traditional use, you can look up the traditional Shiitake mushroom miso soup recipe on Food Network.