Portabella Mushroom Burgers

Today I got off work late and exhausted! There was no way that I was going to cook an elaborate dinner. On my way home I called my daughter to go over new dinner plans, I remembered that I had some mushroom caps in the crisper. All they needed was a quick marinade. As I was on my way home my daughter put together the marinade for me. She came up with  a concoction of balsamic vinegar, minced garlic, salt, and olive oil. She put them in a freezer bag and let them soak up the liquid.

When I finally arrived home to my children (and my oh so wonderful yoga pants) I got to work. Since she had done the hard part for me, my job was super easy. I put those beautiful smelling mushroom caps in a pan and let them cook. Cook time depends on how crispy we want the caps. I cook mine over medium high heat turning them every so often. My son and I like ours  crispy so I cook ours for approximately 20-25 minutes. My husband and daughter’s mushroom only cook for 15 minutes since they prefer theirs not so crispy.

After they are done cooking I just slap them on a bun (or in a lettuce wrap) with my favorite veggies and condiments and we are good to go. I topped mine with tomatoes, cucumber, and purple cabbage then wrap it in romaine. 

For the Marinade                              For the toppings

  • 1/4 c balsamic vinegar                       Lettuce
  • 1/4 c olive oil                                        Tomato
  • 2 tbs minced garlic                             Cucumber
  • rosemary                                              Shredded Cabbage
  • salt to taste

Put the mushrooms in a freezer bag with the marinade and let it soak for a minimum of 30 minutes.

Cook the mushrooms to desired tenderness and add toppings.

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