I know, I know. Lots of people don’t like mushrooms.
That’s one of the reasons I still haven’t made these goat cheese-stuffed mushroom caps yet. I pinned them back in November but every time I go to make them, someone says “eww, mushrooms”. So I don’t.
Would someone who likes mushrooms PLEASE come to my house for dinner?
I grew up disliking mushrooms too, but my Mama loves them so eventually I gave them a try. I now love them cooked… but still can’t pick up a raw mushroom on a veggie tray like My Other Half does.
But I mean, really, what’s a steak without sauteed mushrooms and onions?
Anyway, obviously it’s been BBQ season for quite some time, so I decided to try my hand at portobello mushroom burgers. Costco sells perfect-looking, huge portobello mushroom caps (just in case you’re looking) in the produce section. I’ve talked about these delicious meat substitutes before when I wrote about my leek, bacon and mushrooms carbonara.
My Other Half actually whipped up the marinade for these bad boys, and I had to decide what to top our burgers with. And they were fantastic! Honestly, the perfect combination.
Place all ingredients in ziplock bag with the mushrooms and coat. Seal and leave for 10 minutes to an 1 hour. To cook them, just grill for 5 minutes per side. Easy!
My homemade guacamole
Goat cheese (crumbled)
Slivered red onion
Fresh whole basil leaves