I have been hearing about using portobello mushroom caps in the place of hamburger buns quite a bit lately. Thought I’d give it a whirl. There are plenty of recipes out there with detailed instructions how to cook the mushrooms, but for this round, I just threw them on the grill as is. I left them on there for oh, maybe 7-10 minutes. Just long enough for them to soften up a bit.
For the insides, I used spinach, hamburger sprinkled with a little TJ’s 21 Seasoning Salute, grilled locally made maple bacon from the farmer’s market, and just a little smoked cheddar cheese that a good friend smoked for us. Had my avocados been a little more ripe, I would have added some slices to my burger. Next time, I will also add a little homemade baconnaise. This time, I just wanted to try it as simple as I could. I was looking forward to the fun flavor layering. I was also trying to figure out which vegetable I should have as my side, then thought huh, I think I have enough veggies on this one.
This was pretty delicious. It just makes sense. I like mushrooms on my burgers anyway, so why not use 2 big mushrooms instead of a handful of little ones. The flavor was great, and the mushrooms really did a great job keeping the burger together. I think that this will be my new favorite summertime meal. In the near future, I plan to experiment a little with seasonings on the mushrooms. The first one that I plan to try is THIS recipe.
Try out some portobello burgers. Great substitution. Grain-free. Extra veggies. Good stuff.