Spinach Stuffed Portabella Mushroom Burgers

We certainly eat our share of burgers around here during the summer months -- beef burgers, bison burgers, turkey burgers... you name the burger, and we eat it. But, believe it or not, one of our favorite burgers is actually not made of ground meat. It's made of mushroom. Stuffed mushroom.

Portabella burgers are nothing new. People have been grilling up savory mushroom burgers for years. People have also been stuffing mushrooms for a very long time. And stuffed mushrooms aren't exactly original either. They usually appear as part of an appetizer menu. But, if you ask us, they also make a very fine burger.

So, get out your charcoal grill, and give these a try.

First, take a few nice portabella mushroom caps and give them a good 20 minutes to marinate. Our favorite marinade is comprised of a few tablespoons of good quality balsamic vinegar, some red wine, a bit of tomato juice (spicy is nice), a few teaspoons of Dijon mustard, and a tablespoon (or so) cajun seasoning. You can also use your favorite Italian (or other spice) blend. We like to remove the gills from our ports before marinating; not only does this preserve the color of the mushroom, but it also keeps the 'shrooms from getting too soggy during the marination.
While the mushrooms are getting their marinade on, gather up a few cloves of garlic and a nice pile of fresh spinach leaves.
Saute the chopped spinach and minced garlic in a bit of olive oil, and then toss with a liberal handful of breadcrumbs (we make our own, but you can also purchase dried breadcrumbs in the supermarket).
When your filling is ready, retrieve your portabella mushroom caps and take them out to your preheated grill. Place the mushrooms cap-side-up on the grill, and allow to cook for about 5 minutes, or until the caps are nicely browned.Flip the mushroom caps over, fill with the spinach filling, and grill for another 3-4 minutes -- until they're browned on the other side and the filling is heated through.
Now, if you're like us, you'll agree that any burger is better with a bit of cheese. You can add a bit of feta cheese to the top of your burger for a Greek-inspired burger... a bit of bleu if you're feeling like a steakhouse burger. Or you can do as we did, and cover your port burgers with a slice of Swiss or cheddar cheese.
Cover the grill and allow the cheese to melt. When everything is lovely and melty, remove your portabella burger from the grill and place on a nice crusty bun. We grilled our sprouted grain buns over the fire for a moment or two to give them a bit of crusty appeal.
These burgers are juicy enough that they don't even need that spot of ketchup you're just dying to add to the mix.

Spinach Stuffed Portabella Mushroom Burgers



©BURP! Where Food Happens

Mushroom Philly Cheese "Steak" Panini

When I saw the bounty of red and green peppers that we'd plucked from the garden this week, the wheels in my head began turning. Visions of chicken cacciatore, sweet pepper relish, and roasted red peppers danced in my head. And then I thought: What about a Philly Cheese Steak Sandwich? I happened to have a few portabella mushroom caps in the fridge, which could stand in for the steak. And we always keep provolone cheese on hand. So, we were pretty set.

Peef, who has actually sampled an official Philly Cheesesteak, was a little bit disturbed by my methods. But, he seemed to think that the sammich had a chance of being decent. So, we proceeded with the plan.

First, we spread a nice Italian roll with a bit of seasoned mayo (Peef threw a bit of the new BBQ3000 seasoning we'd picked up from Penzey's in the mix). We added a few nice slices of portabella mushroom, which had been sauteed with a bit of garlic and a sprinkling of Worcestershire. Then, we loaded it up with lots of sauteed peppers and onions.
We added a few slices of delicious, Wisconsin provolone cheese...
And then threw the whole sammich onto the panini press for a few minutes.
The cheese got melty. The mushrooms remained tender, while the peppers and onions retained a slight hint of crispness. The bun got crisped and slightly browned. And most of the ingredients managed to stay inside, despite their slipperiness.
The final verdict?
Peef admitted that the panino version of this classic sandwich was different. The crispness of the roll was a departure from the usual feel of a soft Italian roll. And the mushrooms, though they lent a meaty flavor to the sandwich, didn't quite replace steak in his mind. But, he was quick to admit that the sandwich was incredibly delicious in its own right. "Can we have these again?" was his response when he finished his last bite.

©BURP! Where Food Happens