I know, I know. Lots of people don’t like mushrooms.
That’s one of the reasons I still haven’t made these goat cheese-stuffed mushroom caps yet. I pinned them back in November but every time I go to make them, someone says “eww, mushrooms”. So I don’t.
Would someone who likes mushrooms PLEASE come to my house for dinner?
I grew up disliking mushrooms too, but my Mama loves them so eventually I gave them a try. I now love them cooked… but still can’t pick up a raw mushroom on a veggie tray like My Other Half does.
But I mean, really, what’s a steak without sauteed mushrooms and onions?
Anyway, obviously it’s been BBQ season for quite some time, so I decided to try my hand at portobello mushroom burgers. Costco sells perfect-looking, huge portobello mushroom caps (just in case you’re looking) in the produce section. I’ve talked about these delicious meat substitutes before when I wrote about my leek, bacon and mushrooms carbonara.
My Other Half actually whipped up the marinade for these bad boys, and I had to decide what to top our burgers with. And they were fantastic! Honestly, the perfect combination.
- Two large portobello mushroom caps (or four small)
- 1/4 cup olive oil
- 3 tablespoons chopped onion
- 4 cloves garlic, minced
- 4 tablespoons balsamic vinegar
- Place all ingredients in ziplock bag with the mushrooms and coat. Seal and leave for 10 minutes to an 1 hour. To cook them, just grill for 5 minutes per side. Easy!
My homemade guacamole
Goat cheese (crumbled)
Slivered red onion
Fresh whole basil leaves