Sandwiches, burgers, and wraps
A hearty vegetarian burger made with large portobello mushrooms marinated in garlic and olive oil, cooked on a grill, topped with melted kashar cheese, and layered with fresh vegetables on a hamburger bun. Its substantial texture makes it a lighter meatless option for an everyday meal.
Rub the portobello mushrooms with olive oil, crushed garlic, and salt. Let them rest for 10 minutes.
Cook the mushrooms in a skillet over medium heat or on an outdoor grill for 4–5 minutes per side, until tender and releasing their liquid.
During the last minute of cooking, place the kashar cheese slices on the mushrooms and let them melt.
Lightly toast the buns and spread mayonnaise on the bottom halves. Add the lettuce, tomato, and onion, followed by the mushrooms, then close the burgers.
Wait for the liquid released by the mushrooms to evaporate as they cook; otherwise, it can make the bun soggy. Allergens: contains milk/dairy (kashar cheese) and wheat/gluten (hamburger buns).
İlk denemede pişirme kabını yanlış seçtim, altı yapıştı. Ölçüleri göz kararı yaptım, biraz tuzlu oldu.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.