Portobello Mushroom Cheeseburgers
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- 1tablespoon red wine vinegar or sherry vinegar
- Salt
- freshly ground pepper to taste
- 1garlic clove, green shoot removed, minced or pureed
- 3tablespoons extra virgin olive oil
- 4large portobello mushrooms, stems removed
- 16-ounce bag baby spinach
- 4½-ounce slices cheddar or Gruyère cheese
- Whole grain hamburger buns and the condiments of your choice
- condiments of your choice
Preparation
- Step 1
Whisk together the vinegar, salt, pepper, garlic and olive oil. Toss with the mushroom caps in a wide bowl. Rub the marinade over the tops of the mushroom caps and place them on a baking sheet, rounded side up. Let sit for 15 minutes. Don’t rinse the bowl, because you’ll use any oil and vinegar residue to dress the spinach.
- Step 2
Bring a large pot of water to a boil, salt generously and blanch the spinach for 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Chop coarsely and toss in the bowl with the residue of the marinade. Set aside.
- Step 3
Prepare a medium-hot grill, heat a heavy skillet over medium-high heat, or preheat an electric grill or panini pan on medium-high. Season the mushrooms as desired with salt and pepper. Place the mushrooms on the hot grill or pan, rounded side down. Cook them for about 6 to 8 minutes, depending on the thickness, until lightly browned, and moist. Turn over and cook for another 6 minutes. Turn over for a minute to reheat the top, then flip back over and place the cheese on top. Continue to cook until the cheese melts. If using a panini grill, cook 6 to 8 minutes. Open the grill and place the cheese on top. Wait for it to melt. Place a mound of spinach on the bottom half of each hamburger bun and place the mushrooms, rounded side up, on top of the spinach. Top with your choice of condiments and serve.
Tip
- Advance preparation: You can marinate the mushrooms for up to a day.
Private Notes
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Cooking Notes
Isaac
Yes, I have: baking in the oven (2nd to top rack) at 425-450 for about 20 minutes always worked well for me. I tried broiling them, but it always created a smoky mess.
Chris
Have made this a few times and perfected it tonight. Used balsamic instead of red wine vinegar. Also tripled the vinegar/garlic/OO mix. Also used smoked gouda instead of gruyere.
LarryPDX
good with or without spinach, forgot garlic so sprinkled some powered garlic on.
Swiss cheese was pretty good too (LOL)
LarryPDX
I have made this a few times, twice for my sister's family, they only had sliced Portobellos, which really soak up the marinade, for better or worse. This encouraged me to try a Portobello Cheese Steak at a local food cart. Really good, though it depends on my mood if I like it more than the beef version. Besides, grilled onions (in their own marinade?) it is made with Worcestershire sauce. I just made one - both are good.
Schwartzinello
Love, love, love! Super simple marinade that yields quick and tasty burgers. Naturally, you can top them however you want, so I always go for a smoked cheese (like cheddar or gouda) and caramelized onions on a brioche bun.
Cee
Great flavor for such a quick easy recipe!
PW
Steam the spinach gently on top of the stove in a non-reactive pan until most of the water has evaporated. Squeeze the remaining excess water from the spinach with paper or cloth towels. Dice the spinach and put aside in a small mixing bowl. Dice the leftover Portobello stems and sauté them in olive oil until golden brown. Add the sautéed stems to the spinach, then add the remaining marinade or any other flavoring to the spinach.
Ray
Used ciabattini roll for the bread. Excellent recipe. had for dinner but made a couple for lunch.
cook baddie
two words: BLUE CHEESE
Jeff
We almost always have kale and/or collards in the garden, so we use them interchangeably in recipes calling for spinach or other greens. Adjust cooking/blanching time for the texture of the greens you're using. Great recipe from a great foodie (Thanks for everything, Martha Rose).
Jeff
This is a gem that we do over and over -- with variations. We have a lot of greens (kale, collards, chard, beets, etc.) in the garden and have used all of them, adjusting cooking time for tenderness, of course. The cheese variety is pot luck also, whatever we have at the time (cheddar, munster, blue cheese, havarti, etc. -- anything that melts) makes for a good treat.
Gleaner
for 2 portobello mushrooms: used 5 oz box of baby spinach, wilted under boiling water in a colander and squeezed dry. full marinade recipe. very little oil in cast iron pan. cooked covered med heat. Beechers cheddar, mayo and tomato.
Lisa
What's missing is bacon. We added bacon. Perfection achieved.
Renata
Skipped the spinach for traditional burger toppings and added a splash of balsamic to marinade. Did 6 minutes on a George Foreman grill, opened and flipped over for two minutes with cheese on top. Very easy & tasty.
sophia n
This was so good and very easy. I didn’t use the spinach part just the marinade and cheese. I did add some bbq sauce which I liked
ella
Needs more marinade than it calls for. I also had guacamole and grilled onions as toppings- very good!
mcp
Instead of boiling the spinach, wash it dry it and toss it in the dressing and then gently saute, it is a lot easier.
Rachel
Really good, followed reader’s suggestion to chop up mushroom stems, sautée in olive oil then added to steamed chopped spinach. Also used balsamic vinegar and doubled marinade. The portobellos did flare up on the gas grill, briefly, no harm done. Will make again.
Teague
This is very good with smoked "Chao" vegan cheese. We like to double deck the mushrooms with cheese in the middle. Sometimes I make them as in this recipe with spinach, sometimes not and use iceberg lettuce. The portobellos are sort of expensive when I find them on sale, it's burger night! Small mushrooms work fine, a bit fiddly but okay. However, the big ones are more fun and burger-ish. We grill them on a gas grill.
Philip
Does no one put a big slice of garden tomato on this?
Deb
Cooked just one, used the full marinade and it was fine, so if I made a whole batch of 4 I would make a little more marinade. Topped with Swiss Cheese, so it was a mushroom and swiss! Amazing. I will make this often. I had never cooked a portabella before, so learned I had to cut off the stem and I also scraped out the gills with a spoon.
Norín
I made this and made some pickled red onions (onions, lime juice, salt) to put on as well and had some left over garlic aioli. Yum.
Diane
I have made this recipe many times. It’s wonderful. I agree with one of the comments that balsamic vinegar works very well. Also a caste iron skillet helps too.
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