Portabella Burgers

On Friday I made Portabella Burgers.  I was looking for something quick and easy to put together for supper and they fit the bill. 

I've been making these sandwiches since we first found them on the menu at White Spot some years back.  It had never occurred to me to make a burger out of a great big mushroom cap and I was intrigued, so I ordered one.  It was delicious.  My husband asked for a taste of my sandwich and ended up abandoning his fish and chips so that he could order a Portabella Burger too.

We’ve had a fondness for Portabella Burgers ever since that long-ago White Spot meal, but you won't find them on our table very often.   In our area, portabellas are priced at about the same cost per pound as a good steak.  They're a treat rarely provided for in our budget.  Last week, though, we were living large; celebrating my new job with some treats that we don’t usually get to enjoy.  I decided to splurge, and picked up two large portabellas on my way home from work.

Portabella Burgers could not be simpler to prepare.  They come together very quickly, making a perfect end-of-the-week supper.  I'm glad I decided to make this treat.  We both enjoyed our special Friday night supper very much.

To make Portabella burgers, you’ll need:

• 1 large portabella mushroom for each serving
• Olive oil
• Poultry seasoning
• 1 burger bun for each serving
• Salt and pepper
• Roasted garlic aioli
• Red hamburger relish
• Tomatoes
• Lettuce

(and, of course, whatever else you’d like to add as garnish)

Begin by removing the stems from the mushrooms.  (I set them aside and use them in stock.)  Place the mushrooms on a broiler pan or baking sheet and drizzle them generously with olive oil.  Sprinkle each mushroom with a little poultry seasoning. 

(I leave the gills in place when I’m cooking these but they do make the juices from the mushroom almost black.  If you prefer a lighter colour, scrape the gills from the mushrooms before adding the oil and seasoning.)

Place the mushrooms under the broiler and leave them until they’re cooked through and fork tender.

While the mushrooms are cooking, prepare your burger buns by toasting them under the broiler and then dressing each one with aioli top and bottom.  Put some relish on the bottom bun. 

As soon as the mushrooms are cooked, season them with salt and pepper to taste and transfer them to the prepared hamburger buns.  Top them with the lettuce and tomato (and other garnishes, if you are using them).  Serve immediately.
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This recipe is linked to Hearth and Soul Blog Hop hosted by Premeditated Leftovers, The 21st Century Housewife, Zesty South Indian Cooking, Penniless Parenting, Elsa Cooks, and Savoring Today.