📝 About This Recipe
Forget everything you know about bland veggie burgers; this Portobello masterpiece delivers a meaty, satisfying bite that rivals any beef patty. Marinated in a savory blend of balsamic and smoked paprika, the mushrooms are seared until tender and juicy, then topped with melted provolone and a zesty garlic aioli. It is a elevated take on fast-food comfort that celebrates the earthy richness of the forest in a toasted brioche bun.
🥗 Ingredients
The Mushrooms
- 4 large Portobello mushroom caps (stems removed and gills gently scraped out)
- 3 tablespoons Balsamic vinegar (high quality)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Smoked paprika (for a hint of grill flavor)
- 2 cloves Garlic (minced)
Signature Garlic Aioli
- 1/2 cup Mayonnaise (full fat preferred)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 clove Garlic (grated into a paste)
- 1 tablespoon Fresh parsley (finely chopped)
Assembly & Garnish
- 4 pieces Brioche buns (split and buttered)
- 4 slices Provolone cheese (or Swiss cheese)
- 1 cup Arugula (baby leaves)
- 1/2 Red onion (thinly sliced into rings)
- 1 large Beefsteak tomato (sliced into thick rounds)
- 1 tablespoon Butter (for toasting buns)
👨🍳 Instructions
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1
Prepare the mushrooms by wiping the caps with a damp paper towel. Remove the stems and use a spoon to gently scrape out the dark gills to prevent the burger from looking muddy.
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2
In a shallow dish, whisk together the balsamic vinegar, olive oil, minced garlic, smoked paprika, salt, and pepper to create the marinade.
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3
Place the mushroom caps in the dish, coating both sides thoroughly. Let them marinate at room temperature for at least 15-20 minutes.
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4
While the mushrooms marinate, make the aioli by stirring together the mayonnaise, lemon juice, grated garlic, and chopped parsley in a small bowl. Set aside in the fridge.
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5
Heat a large cast-iron skillet or grill pan over medium-high heat. Add a splash of oil if the pan isn't non-stick.
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6
Place the mushroom caps in the hot pan, gill-side down first. Cook for 4-5 minutes, pressing down occasionally with a spatula to ensure even contact.
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7
Flip the mushrooms over. The caps should be softened and slightly charred. Cook for another 4 minutes on the other side.
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8
During the last minute of cooking, place a slice of provolone cheese on each mushroom cap. Cover the pan with a lid for 30 seconds to melt the cheese perfectly.
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9
In a separate small skillet, melt the butter and toast the brioche buns cut-side down until golden brown and crisp.
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10
To assemble, spread a generous tablespoon of garlic aioli on both the top and bottom toasted buns.
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11
Layer the bottom bun with a handful of baby arugula followed by a thick slice of tomato.
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12
Place the cheesy portobello cap on top of the tomato, then add the red onion rings.
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13
Close the burger with the top bun and serve immediately while the mushroom is still piping hot and juicy.
💡 Chef's Tips
Scrape the gills out of the mushrooms to avoid a 'muddy' texture and dark liquid staining your bun. Don't over-marinate the mushrooms for more than 30 minutes, or they can become too salty and mushy. Press the mushrooms down with a heavy press or spatula while searing to develop a deep, caramelized crust. If you want a vegan version, swap the mayo for vegan mayo and use a dairy-free cheese alternative. Always toast your buns; it creates a structural barrier that prevents the mushroom juices from making the bread soggy.
🍽️ Serving Suggestions
Serve with hot, crispy sweet potato fries seasoned with sea salt. Pair with a cold, hoppy IPA or a crisp sparkling water with lime. A side of tangy vinegar-based coleslaw cuts through the richness of the aioli. Add sliced avocado for extra creaminess and healthy fats. Pickled jalapeños on the side provide a great spicy kick for those who like heat.