Portobellos rival meat in price per pound, but I think they are lighter than a hamburger would be, and also form a better circle!
The boys don't care for mushrooms, so they just got boring old hot dogs. Hubby and I, however, dined in grand fashion!
Portobello Mushroom Burgers
This recipe is top 8 and corn free, depending on your choice of bun and whether or not you top it with cheese!
- 2 portobello mushroom caps
- 1/8 cup red wine vinegar
- 1 Tbsp olive oil
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 Tbsp minced garlic (about 2 cloves)
- salt and pepper to taste
- provalone or swiss cheese (omit or substitute for dairy allergy)
Clean and dry mushrooms, and remove stems. (We diced the stems and added them to our potatoes.) Whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper.
Serve with your choice of allergy-friendly bun and top with lettuce and tomato.
I hadn't made this recipe in years. When I asked hubby how he liked them, he said "more, please!" I guess we'll need to move this back into the rotation!
Linking up at Allergy Free Wednesdays, Gluten Free Fridays, and Corn-free Everyday