Sometimes when things are good you just have to brag.  I try to stay humble 99.9% of the time, but today I just can’t.  Last night I made the most magnificent portobello mushroom burger ever!  I heard yums, and smacking with every bite from my entire family (yep kids included).  When I make something as good as this I’ve got to share. The best part was this meal was completely meatless.  If you’ve been wanting to try a “Meatless Monday” this is one recipe you’ve got to try!  The portobello mushroom is so yummy and “meaty” that you won’t even miss the beef!

Annett’s Magnificent Portobello Mushroom Burger

2 packages of pre-sliced portobello mushrooms caps

(or 4 large portobello mushroom caps cleaned with stems removed)

1 tablespoon Grapeseed Oil (or oil of your choice)

4-6 cloves of garlic chopped

1 red onion sliced

1 avocado

2 medium tomatoes sliced

1 tbs non or low fat mayo

4 whole wheat buns

slices of mozzarella cheese

Balsamic Vinegar

sea salt or other seasonings (optional)

In a plastic bag place the cleaned sliced mushrooms and garlic.  Generously shake balsamic vinegar into bag until mushrooms are well coated, but not soaked! Just add enough to coat. Shake bag around to ensure both sides of mushrooms are coated with the balsamic vinegar.  Let bag sit for 15 minutes to let mushrooms marinate.  While mushrooms marinate prepare your toppings.  Heat oil in a frying pan on medium high heat (I used a griddle to make more at once).  Cook red onions until they are softened, about 3 minutes and then remove from heat.

In a bowl take the avocado insides (minus the seed) and put it in a bowl.  Add the mayo to the bowl and stir until well combined.  This is your spread for the bread.  You can season it with cajun seasonings if you like spice.

After mushrooms have marinated for 15 minutes, pour out contents of plastic bag in frying pan and cook until mushrooms have softened (about 5-7 minutes).  Make sure you turn them a few times to cook both sides thoroughly.  Sprinkle with salt or other seasonings of your choice (optional).   After the mushrooms have cooked add slices of mozzarella cheese on top and let melt.

Now it’s time to build your burger!  If you like you can toast your buns.  Spread the avocado spread on the top and bottom bun on the inside.  Load up your bun with mushrooms, and top with the onions and tomatoes.  Enjoy!

***You can also make this delicious meal on the grill!  Instead of using sliced mushrooms, use a cleaned out mushroom cap and follow the rest of the directions (grilling the onions and mushrooms).  It makes a great healthy camping meal!  You can take your mushrooms pre-packed in the garlic/balsamic vinegar plastic bag in your cooler.

Enjoy!

*This post was also shared at:

www.goodcheapeats.com.

Cooking Thursday at Diary of a Stay at Home Mom

Recipe Swap Thursday at Prairie Story

Ultimate Recipe Swap at Life as a Mom

Thrilling Thursday’s Party Link at Paisley Passions

What’s Cooking Wednesday at Tales From the Fairy Blogmother

Frugal Food Thursday at Frugal Follies

Tuesdays at the Table at All the Small Stuff

Annett Davis, Olympian & Founder of Fit Moms Fit Kids