Portobello Burgers with Caramelized Onions

From Portabella to Crimini, mushrooms are having a foodie moment.

Chef Diane Sheya shares why they will be a go-to this summer barbecue season.
Portobello Burgers with Caramelized Onions
8 large Portobello mushroom caps (gills removed)
4 cloves garlic
3 tablespoons Worcestershire
¾ cup breadcrumbs
1 egg
½ teaspoon freshly ground black pepper
4 ounces cheese of your choice
4 hamburger buns, split and toasted
1 large onion, thinly sliced
Pinch of salt
Olive oil for cooking

1. Place the mushroom caps in a steamer insert* over simmering water. Cover and steam until mushrooms are tender, about 7 minutes.

2. Place cooked mushrooms in a food processor with garlic, Worcestershire, bread crumbs and egg, and season with black pepper. Pulse just until mixture comes together, about 30 seconds.

3. Divide mixture into four 6-ounce patties, 4-inches wide by 1/3-inch thick.

4. Place on a plate and refrigerate for 20 minutes or until ready to use**

5. Meanwhile, to make the onions: heat olive oil in a 12-inch skillet over medium-high heat. Sauté onion for 2 to 3 minutes, then reduce heat to medium low and continue to cook, stirring occasionally for 5 to 8 minutes, until onions are caramelized. Remove from the pan and reserve.

6. Wipe out skillet and heat olive oil over medium-high. Cook Portobello burgers, until toasted on each side and cook through, about 12 minutes (6 minutes per side).

7. Top each burger with 1-ounce cheese and continue to cook until just melted, about 2 minutes.

8. Divide cheese-topped burgers between toasted buns and top with onions. Serve immediately.

*Portobello caps can also be baked in a 350°F oven or on a bbq grill for 5 to 7 minutes instead of steaming

** Individual Portobello burgers can be formed and then frozen, sealed, for up to one month. Thaw in the refrigerator and cook as needed

For more mushroom recipes, visit www.mountainviewmushrooms.com.

Studio 5 Kitchen Sponsored by: Blendtec www.blendtec.com

Add comment