Do you love mushrooms? Well, I am seriously a Huuuge fan of it! Every week when we go for grocery shopping I manage to get a pack of them, luckily for my husband mushrooms are “high in Vitamin D” and he loves them, so no complaints and you will always find a pack in my refrigerator. Though once in a while I prepare an Indian style coconut milk curry with mushrooms which go well with chapatis, I prefer to cook my favourite pasta with mushrooms and broccoli or sometimes stuffed mushrooms… Do check out my blog for many more yummy mushroom recipes.

Although I only buy the small or regular sized ones, these giant mushrooms sitting in the grocery aisle have always made me curious. And it was during a dinner eve with my friends that I got to see one of these in a dish. A friend of ours who is a vegetarian couldn’t find many options in the menu and he ended up ordering this giant Portobello mushroom burger, and when it was served I was surprised to see the grilled mushroom cap as the patty of his burger, brilliant…!  So another excuse for me to get these giant ones and try out my love for them…

As I started working on this recipe, my next big question looking at these Portobello mushrooms was, how am I going to fit them in these regular sized hamburger buns, these are huge! Lol…But then as I started cooking them, I realized that they shrink to the right size. While prepping the mushrooms before you start cooking, always wipe and clean them with a damp paper towel and slice off the stems before marinating. The marinade used in my recipe is very simple with balsamic vinaigrette, garlic and olive oil. Allow the mushrooms to sit in the marinade for 15-20 minutes and don’t forget the most important step – basting.

If you are a vegetarian or looking forward for meatless recipes, these Portobello mushrooms are your perfect choice. They are low in calories, healthy, rich in flavour and pretty easy. You can try different toppings & sides of your choice along with your burger, although they do taste great with home-style baked potato wedges.

Enjoy, Happy Cooking!!!

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Portobello Mushroom Burger

Healthy Balsamic Portobello Mushroom Burger with Veggies and Swiss Cheese…! Pair it with some home style baked potato wedges, Deli…cious!!

Course Main Course

Cuisine American

Keyword burger, mushroom burger, portobello burger

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akhila

Ingredients

• 2 large mushroom caps
• 2 tbsp balsamic vinaigrette
• 2 garlic cloves (finely chopped)
• 2 tbsp olive oil (+more)
• ½ tsp black pepper
• Salt (as required)
• 2 Hamburger buns (split)
• Swiss cheese (sliced)
• 1 large ripe tomato (sliced)
• 1 onion (sliced)
• Romaine lettuce

Instructions

• In a medium sized bowl, prepare the marinade by whisking balsamic vinaigrette, finely chopped garlic cloves, olive oil, salt and pepper. Place the mushroom caps smooth side down in the marinade and allow it to sit for 10-15 mins. Flip the other side and baste at regular intervals.
• Heat some oil in a pan on a medium flame.
• Once the pan is hot, place the marinated mushroom caps and cook for 6-8 minutes on each side until they are tender. Baste the marinade while cooking.
• Place the cheese slice(s) on the mushroom at the last minute of its cooking.
• On a serving plate, prepare the burger by arranging the bun with lettuce and transfer the cooked mushrooms with melted cheese on to it, keep side.
• In the same pan, add the sliced onions n tomatoes, and cook for a minute on both sides. Transfer to the burger and top with the other half of the bun.
• Serve with hot crispy baked potato wedges, Enjoy.

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Puff pastry is a very common snack in my hometown with the only difference being that it would be store bought as we hardly bake it at home. Well, surprisingly Yes… and it’s because a conventional oven was not common at homes during my good old childhood days, until recently. Unlike in the US where there are a variety of sweet and savoury puff pastries, we are so used to the savoury ones; be it a vegetable masala, egg, chicken or a meat puffs. In fact, if we have guests visiting for tea or a party at home, curry puffs would be first dish we would be running out for to our nearby bakery. To my memory, puffs held the royal first place as my favourite “Snack / Appetizer” until recently where the dominance of samosas and cutlet started to creep in…!

Curry puffs aka the Indian version of the vegetable puffs, is made of a light stuffing of veggies like potato, green peas, carrots or beets, in a spicy masala. Here I have tried to give my western touch to the classic curry puffs, making it non-spicy with mushrooms and broccoli combined in a creamy white sauce. The preparation is soo easy and similar to any other puff pastry; rolled and toasted until golden and flaky. The melted cheese inside makes each bite ooey, gooey, and seriously addictive.

 If you are a fan of Puff Pastry, I am sure you gonna love this combination of mushrooms and broccoli. Serve these wonderful puffs as an appetizer for your parties or as a snack for your tea time.

Enjoy, Happy Cooking…!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Prep time: 20 mins; Baking time: 18 – 20 mins
Serves: makes 12 nos

INGREDIENTS

For white sauce

• 2 tbsp flour
• 2 tbsp butter
• salt (a pinch)
• ¾ cup milk

For puffs

• 8 oz. mushrooms (chopped )
• 1 cup broccoli florets (chopped)
• 3 garlic cloves (finely minced)
• 2 tbsp butter
• salt (as required)
• pepper (as required)
• 1 cup mozzarella cheese
• 1 egg (beaten)
• 2 sheets of puff pastry (thawed, cut into 12 squares)

INSTRUCTIONS

Preparation of white sauce

1. Melt butter in a pan, add flour and whisk vigorously.
2. Add milk and whisk on a low heat for 2 minutes till it thickens. Season with salt.
3. Remove from heat as the sauce becomes smooth and creamy.

Preparation of puffs

1. Preheat oven to 400 degrees.
2. Melt butter in a pan, saute garlic until fragrant.
3. Add mushrooms, saute for 3 minutes until they turn tender.
4. Add broccoli to the pan, saute on a medium flame (1-2 mins). Switch off the flame and mix with the prepared white sauce.
5. Line a baking tray with aluminum foil, grease with cooking spray, and keep aside.
6. Carefully open thawed pastry sheets to a clean lightly floured flat surface. Using a rolling pin, roll the sheets to even and smoothen, refer notes section for details.
7. Using a sharp knife or a pizza wheel, cut the pastry sheet into equal square shapes as per your preferred serving size.
8. Add 1 tbsp filling to the center of each square and top with some mozzarella cheese. Carefully fold and seal all four edges and brush generously the sides and top with egg wash. This helps to make the crust look golden.
9. Arrange on the prepared baking sheet and bake for 18-20 minutes until golden.
10. Remove from the oven and allow it cool for a few minutes before serving.

Note:

1. Using mozzarella cheese and white sauce are optional. If you don’t want the creamy cheesy texture, go ahead with the veggie mix alone.
2. While preparing the white sauce, whisk vigorously to prevent it from sticking to the bottom of the pan.
3. The puff pastry sheets should be kept frozen till ready to use. Once taken out from the freezer, thaw it at room temperature for not more than 40 minutes or until they unfold easily. The sheet should still be cold, and unfolded to a floured flat surface. If it cracks, sprinkle water at the edges and press together to seal. Grease with flour and using a rolling pin, roll and shape to your preferred size and thickness.

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