Portabello Mushroom Burgers – aka: The return of the BBQ!

WOW. What amazing weather we’ve been having here! It’s been so warm that we finally decided that it was time to bust out the BBQ!

I ordered a half pound of Portabello mushrooms in my Good Food Box this week, and all I could think about was grilling them on the BBQ with a little bit of garlic and olive oil. These were some of the tastiest mushrooms ever, with their intense Italian flavor, which compliments just about anything you serve with them! I think next time I’ll order a full pound…

These were a decent size as well. Perfect burger size!

This is my BBQ. We have to grill on the back porch because it’s electric, and needs to be plugged into an outlet in the house. Interesting set up. We’ve been talking about getting a real one this summer, for practicality sakes…

We cooked these alongside some some falafel burgers from the Happy Camel. (I am going to do a full post devoted solely to the Happy Camel one of these days. This little snippet today does not do justice to the amount of amazing product they carry!)

Once cooked, I placed a dollop of goat cheese on the mushroom to let it melt a bit. The flavors worked so well together!

Served inside a delicious, fresh 50% Whole Wheat Pita from Happy Camel, topped with mixed greens from Morrinville Greenhouse, which I acquired once again through my Good Food Box, and slathered with some homemade garlic and herb mayo, this Portobello Burger was a sure celebration of the return of warm and sunny weather!

Jacquie’s Delicious Portobello Mushroom Burgers

2 large Portobello mushrooms

2 tablespoons of extra virgin olive oil

3 cloves fresh garlic, minced

2 dollops of fresh goat cheese

several leaves of local baby lettuce, for topping (and any other of your favorite toppings!)

2 whole wheat pitas from Happy Camel

2 tablespoons of mayonnaise

2 teaspoons of Italian seasoning.

Wash Portobellos. Brush with olive oil and 1/2 of the mined garlic. Grill until Mushrooms are cooked to your liking.

Place dollop of goat cheese on mushroom while still very warm, so that the cheese will melt a little. While you’re waiting for the cheese to melt, pop the pitas in the toaster. Once everything is ready to go, assemble the pita burgers, and add toppings, such as lettuce, tomatoes, and/or pickles.

For the garlic Mayonnaise: Combine the rest of the minced garlic with the mayonnaise, and Italian seasoning. mix until combined well. Slather on pita before adding other ingredients.



One Comment on “Portabello Mushroom Burgers – aka: The return of the BBQ!”

  1. I have the same grill! haha. mine is covered in winter dirt though… must clean patio…!

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