Veggie mushroom burger. Here is an alternative to the classic meat burger, which we will replace with a grilled Portobello mushroom with herbs. This mushroom, both for its shape and for its texture, lends itself very well to the purpose.
In this case, I stuffed it with salad, tomato, mayonnaise and cheese. But you can choose from many other combinations both for vegetables (eg. grilled aubergines, courgettes, peppers), and among many different sauces. And you can also get a vegan version, replacing the scamorza with some vegetable cheese.
Veggie mushroom burger
Ingredients: (2 burger – mushrooms)
- 2 Portobello mushrooms
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar (or glaze)
- 1 Tbsp oregano
- 1 Tbsp parsley
- 1/2 Tsp garlic powder
- 1 pinch of salt
- 1 pinch of pepper
Ingredients: (burger)
- 2 buns per burger
- Iceberg salad to taste
- Mayonnaise to taste
- Slices of tomato to taste
- Scamorza q.s.
Directions: (Veggie mushroom burger)
- Start by cleaning the Portobello mushrooms. Remove the stem and then dab the mushroom with a damp sheet of kitchen paper, to remove any residues of earth or other impurities.
- Then mix all the ingredients of the marinade in a bowl: oil, oregano, parsley, garlic powder, salt, pepper and balsamic vinegar.
- Brush the mushrooms on both sides with the marinade and then cook on a hot plate for about 4 minutes per side. Mushrooms should be well grilled, but they shouldn’t overcook, otherwise they will start to lose a lot of liquid and make the burger too moist.
- Once ready, move on to preparing the burgers. Arrange the bottom of the burger on a plate, cover with a thin layer of mayonnaise. Then add the salad and a couple of tomato slices, then the mushroom and finally the sliced scamorza.
- You can enjoy it like this or let it spend a couple of minutes in the oven under the grill, to make the cheese melt better and make the burger more crunchy.