Breaded Portobello Mushroom Burgers - Bravabod
Recipes

Breaded Portobello Mushroom Burgers

Valentina

These portobello burgers are downright dreamy. The mushroom caps are lightly breaded and them grilled until tender, but still with a bit of bite. I like to use ground plantain chips for the breading, but traditional panko crumbs can be used just as well. Either way, you won't miss the meat.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Portobello Burgers
  • 2 large whole portobello mushrooms
  • 1 cup plantain chips (or 1/2 cup panko-style breadcrumbs)
  • 1 egg, beaten
  • salt and pepper, to taste Toppings (Optional)
  • burger buns
  • Special Burger Sauce
  • tomatoes, pickles, lettuce

Instructions
  1. Step 1: Preheat a grill to medium-high (preferred method) or preheat an oven to 400°F to oven-bake.
  2. Step 2: Use a spoon to gently scoop out the gills on the undersides of the mushroom caps. If there is a hard stem, carefully cut it off.
  3. Step 3: To make the plantain chip topping, pulse the chips in a food processor until it's ground into a panko texture. Set up an assembly line of beaten egg and the crumbs seasoned with salt and pepper in 2 separate bowls. Dredge each mushroom cap in the the egg and then the crumbs. Coat the crumb mostly on the top and sides of the mushrooms (you don't need to coat the bottoms unless desired). There should be a light layer of crumbs all over the mushrooms.
  4. Step 4: Spray the mushrooms lightly with cooking spray. To grill them, place them in the grill until softened but still holding their shape, about 3 to 4 minutes per side. If using the oven method, cook them top side facing up for 20 to 22 minutes. Gently flip them upside down for the final 5 minutes of cooking.
  5. Serve: Enjoy these burgers as is, or load them up into an epic burger. These are delicious in Iceburgers.
Nutrition

These portobello burgers are downright dreamy. The mushroom caps are lightly breaded and them grilled until tender, but still with a bit of bite. Ground plantain chips make for the delicious grain-free crumb coating. Either way, you won't miss the meat.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Portobello Burgers
  • 2 large whole portobello mushrooms
  • 1 cup plantain chips
  • 1 egg, beaten
  • salt and pepper, to taste Toppings (Optional)
  • grain-free buns
  • Special Burger Sauce
  • tomatoes, pickles, lettuce

Instructions
  1. Step 1: Preheat a grill to medium-high (preferred method) or preheat an oven to 400°F to oven-bake.
  2. Step 2: Use a spoon to gently scoop out the gills on the undersides of the mushroom caps. If there is a hard stem, carefully cut it off.
  3. Step 3: To make the plantain chip topping, pulse the chips in a food processor until it's ground into a panko texture. Set up an assembly line of beaten egg and the crumbs seasoned with salt and pepper in 2 separate bowls. Dredge each mushroom cap in the the egg and then the crumbs. Coat the crumb mostly on the top and sides of the mushrooms (you don't need to coat the bottoms unless desired). There should be a light layer of crumbs all over the mushrooms.
  4. Step 4: Spray the mushrooms lightly with cooking spray. To grill them, place them in the grill until softened but still holding their shape, about 3 to 4 minutes per side. If using the oven method, cook them top side facing up for 20 to 22 minutes. Gently flip them upside down for the final 5 minutes of cooking.
  5. Serve: Enjoy these burgers as is, or load them up into an epic burger. These are delicious in Iceburgers.
Nutrition

These portobello burgers are downright dreamy. The mushroom caps are lightly breaded and them grilled until tender, but still with a bit of bite. I like to use ground plantain chips for the breading, but traditional panko crumbs can be used just as well. Either way, you won't miss the meat.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Portobello Burgers
  • 2 large whole portobello mushrooms
  • 1 cup plantain chips (or 1/2 cup panko-style breadcrumbs)
  • 2 tablespoons non-dairy milk
  • 2 tablespoons all-purpose flour (or gluten-free blend)
  • 1/2 tablespoon dijon mustard
  • salt and pepper, to taste Toppings (Optional)
  • burger buns
  • Special Burger Sauce
  • tomatoes, pickles, lettuce

Instructions
  1. Step 1: Preheat a grill to medium-high (preferred method) or preheat an oven to 400°F to oven-bake.
  2. Step 2: Use a spoon to gently scoop out the gills on the undersides of the mushroom caps. If there is a hard stem, carefully cut it off.
  3. Step 3: Stir together the milk, flour, mustard, salt, and pepper until smooth. Set aside.
  4. Step 4: To make the plantain chip topping, pulse the chips in a food processor until it's ground into a panko texture. Set up an assembly line of the flour batter and the crumbs seasoned with salt and pepper in 2 separate bowls. Smear the mushrooms on over the top and sides with the flour batter (you don't need to coat the bottoms unless desired). The batter will be quite thick, so use your hands to remove any excess - it should be thin layer. Coat the mushroom tops and sides with the crumbs, pressing in any gaps with your hands. Remove excess crumbs with your hands, it should be a thin 1/8 inch layer all-around.
  5. Step 5: Spray the mushrooms lightly with cooking spray. To grill them, place them in the grill until softened but still holding their shape, about 3 to 4 minutes per side. If using the oven method, cook them top side facing up for 20 to 22 minutes. Gently flip them upside down for the final 5 minutes of cooking.
  6. Serve: Enjoy these burgers as is, or load them up into an epic burger. These are delicious in Iceburgers.
Nutrition

These portobello burgers are downright dreamy. The mushroom caps are lightly breaded and them grilled until tender, but still with a bit of bite. Pork rind crumbs and/or almond meal makes for a great low-carb breading. Either way, you won't miss the meat.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Portobello Burgers
  • 2 large whole portobello mushrooms
  • 1/2 cup pork rind crumbs and/or almond meal
  • 1 egg, beaten
  • salt and pepper, to taste Toppings (Optional)
  • low-carb burger buns
  • Special Burger Sauce
  • tomatoes, pickles, lettuce

Instructions
  1. Step 1: Preheat a grill to medium-high (preferred method) or preheat an oven to 400°F to oven-bake.
  2. Step 2: Use a spoon to gently scoop out the gills on the undersides of the mushroom caps. If there is a hard stem, carefully cut it off.
  3. Step 3: Set up an assembly line of beaten egg and the crumbs seasoned with salt and pepper in 2 separate bowls. Dredge each mushroom cap in the the egg and then the crumbs. Coat the crumb mostly on the top and sides of the mushrooms (you don't need to coat the bottoms unless desired). There should be a light layer of crumbs all over the mushrooms.
  4. Step 4: Spray the mushrooms lightly with cooking spray. To grill them, place them in the grill until softened but still holding their shape, about 3 to 4 minutes per side. If using the oven method, cook them top side facing up for 20 to 22 minutes. Gently flip them upside down for the final 5 minutes of cooking.
  5. Serve: Enjoy these burgers as is, or load them up into an epic burger. These are delicious in Iceburgers.
Nutrition

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Breaded Portobello Mushroom Burgers

PT20M 2 large whole portobello mushrooms 1 cup plantain chips (or 1/2 cup panko-style breadcrumbs) 1 egg, beaten salt and pepper, to taste burger buns Special Burger Sauce tomatoes, pickles, lettuce Gluten Free Paleo Vegan Low-Carb 2 Servings Ingredients:

2 Servings

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