I’m not by any means a vegetarian that word makes me cringe (sorry Shawna) but I value a food that can adapt and become both a star and a supporting role. Cool thing with portabella’s is that they’ll pretty much take on whatever you marinate them in. So the world is your oyster when it comes to making a burger with them. Above is a burger I did with a asian marinade and let them sit in this for about 24 hours then grill the mushrooms. Topped with homemade mozzarella and avocados
Make sure you clean the ribs and the steam off the mushroom. Gets all dirt out of them also wash them duh..
Marinade is as follows
- ½ cup Soy Sauce (This is where a lot of your salt will come from so if you want to reduce then go for it or try to use low sodium)
- 3 drops I use the mesquite flavor but go easy on this stuff seriously your food will just taste bitter if you go over board.
- 3 -5 drops sesame oil (also go easy this stuff is potent)
- Garlic I opt for about 2 table spoons your move use how you like it
- A healthy amount of red pepper flake
- 2 teaspoons of fresh ginger graded down (tip for peeling the ginger back of knife or spoon will take the skin off without wrecking the ginger) buy a zester they’re like 3 bucks and you’ll find a ton of uses for it also known as a microplane.
- Juice of a half of lime (use the other half for a corona)
- 1/4 cup chopped cilantro
Mix that all together in a bowl soak your mushrooms in this stuff for 24 hours. Take off grill top like you work a normal burger. This marinade also works really well with shrimp or chicken.