Portobello Burgers


Portobello Burgers.JPG

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

Mushrooms are used widely in every kitchen around the world. In reality, mushrooms are fungi, that do not contain chlorophyll and they grow by consuming dead organic matter, not very appetizing ha?

Nevertheless, ancient Greek and Romans considered them to be an exceptional food equal to be consumed by gods. They were known for their therapeutic properties and their delusional abilities. Modern archaeologists believe that they were used as part of mystical ceremonies in the ancient world. The Pharaohs in ancient Egypt were booking the produce of the entire year for themselves believing that they were offering immortality.

They are rich in proteins of high biological value, natural fibers, water, a few carbohydrates, a very small amount of fat and sodium and zero cholesterol. They contain phosphorus, potassium and copper. Also, because of their selenium they are considered to act against cancer and protect from heart diseases. They also contain vitamin B, folic acid, iron and D which helps the calcium absorbance. Above all mushrooms have very few calories only 23 per 100 grams.

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All the above make them ideal especially for people who have diabetes, cholesterol, or for those who are hypertensive or want to lose weight.

In Greece mushrooms can be found in woods especially in the northern part. During the wars mushrooms were a very important part of people’s diet and helped them survive famine. The most important edible ones that are part of the Greek flora are the following:

1.      Morels: Rare and very expensive. Small ones are used in salads and soups and big ones are stuffed with seafood.

2.      Horn of Plenty: These are dark and gray with beautiful smoked flavor. They are used in cooking games and we find it in Macedonia and Thrace which are parts of the northern Greece.

3.      Truffle: You all know this type of mushroom which is very expensive since it grows under the ground. They have a very unique flavor and taste.

4.      Boletus Edulis: They are soft and their flavor resembles chestnut’s and hazelnut’s.

5.      Chanterelle: They are very well known and have a very peculiar flavor resembling apricot.

6.     Amanita Caesarea: Very rare, autumn mushroom called also here in Greece as “Caesars’ eggs.” It is consumed fresh and its taste resembles oysters and sea fruits.

7.      Portobello: Big and impressive their flavor and taste resemble meat.

8.      Pleuvrotus: They have a very peculiar shape and a velvety texture.

9.      Crimini Mushrooms: Very well known to all of you and widely used in cooking and baking. They bigger ones are used to stuff them also.

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We must be very careful when it comes to wild mushrooms and be able to recognize the edible ones as there are several species that are toxic and can cause even death.

After consuming big quantities of meat because of Easter, I wanted to eat something completely vegetarian. No meat, just vegetables. So, I thought that a big mushroom with a warm spinach dressing over a soft rounded burger bread would be the perfect idea.

We all loved the juiciness of the Portobello mushroom and the creaminess of the warm spinach sauce on top. Very easy to make, it is perfect for a weekday meal provided that you have already baked the bread rolls in advance.

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Portobello Burgers

 

Ingredients

 

For the Bread Rolls (makes 6)

170 gr. / 6 oz – 227 gr. / 8 oz. lukewarm water

28 gr. / 1 oz. butter

1 large egg

418 gr. / 15 oz. all purpose flour

49 gr. / 2 oz. sugar

1 ¼ tsp salt

1 tbsp instant yeast

1 egg + 1 tbsp water (optional)

Poppy seed (optional)

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Marinade for the Portobello Mushrooms (for 6 large mushrooms)

1 cup olive oil

3/4 cup balsamic vinegar

1 ½ cup breadcrumbs

3 tsp dried basil

3 tsp dried thyme

3 tsp onion powder

1 ½ tsp ground ginger

Salt and Pepper

  Portobello Burgers.JPG

Warm Spinach Sauce (for 6 burgers)

3 tbsp olive oil

1 onion, chopped

1 garlic, minced

5 tomatillos, cut in half

2 cups spinach, washed and cut

1/2 cup parmigiano reggiano

1 cup chicken stock

2/3 cup Greek yogurt

½ tsp Italian herbs

1 tbsp sugar

¼ tsp ginger

½ tsp cumin

¼ tsp cardamom

2 tbsp flour

6 large Portobello Mushrooms

Portobello Burgers.JPG  

Instructions

 

For the Bread Rolls (makes 6)

Put everything in the mixer plus the 170 gr. / 6 oz. of water and mix with the hook in slow gear.

If you see that the dough needs more water start adding 1 tbsp at a time while the mixer is kneading it.

When the dough starts gathering around the hook then you know it’s ready.

Continue to knead for 10 to 15 minutes.

Flour a big bowl and put the dough on it.

Cover it with a towel and let it rise for an hour.

Gently deflate the dough and divide it into 6 pieces.

Put a cooking paper on a baking sheet and brush with olive oil.

Place the buns, cover them again with the towel and let them stand for another hour. In the meantime take an egg whisk it with a tbsp of water.

Preheat oven to 175° C / 350°F.

When the buns rise after the one hour, brush them with the egg mixture and throw poppy seed (optional).

Bake for 12 to 15 minutes, or until they get a nice golden color.

A piece of advice: go slow with the water.

I used more than 170 gr / 6 oz. I do not know exactly how much approximately 2 to 3 tbsp more.

  Portobello Burgers.JPG

 

Warm Spinach Sauce (for 6 burgers)

In a skillet pour the olive oil.

Throw the onion and garlic and sauté them in medium heat until they are soft.

Add the flour and herbs and stir for couple of minutes.

Pour the chicken stock and continue to stir until the sauce thickens.

Add the spinach, parmigiano and tomatillos and stir gently.

Pour the yogurt and remove from fire.

  Portobello Burgers.JPG

For the Portobello Mushrooms (for 6 large mushrooms)

In a bowl mix the olive oil and vinegar.

Remove the stems from the mushrooms.

Pour this batter over the mushrooms and let them marinade for half an hour while you make the sauce.

After half hour mix the breadcrumbs with the herbs.

Remove the mushrooms from the marinade and roll them on the breadcrumbs to cover them.

Preheat oven to 200° C / 400° F.

Place them on a baking pan with their stem part looking up.

Bake for about 15 minutes and then flip them and continue to bake them for another 15 minutes or until they become soft.

 

Assembly

Cut the buns and add lettuce and tomato slices.

Place the Portobello mushroom and the sauce and cover with the other half of the bun.

Portobello Burgers.JPG

4.8 from 10 reviews
Portobello Burgers
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Ingredients/ Συστατικά
For the Bread Rolls (makes 6)
  • 170 gr. / 6 oz – 227 gr. / 8 oz. lukewarm water
  • 28 gr. / 1 oz. butter
  • 1 large egg
  • 418 gr. / 15 oz. all purpose flour
  • 49 gr. / 2 oz. sugar
  • 1 ¼ tsp salt
  • 1 tbsp instant yeast
  • 1 egg + 1 tbsp water (optional)
  • Poppy seed (optional)
Marinade for the Portobello Mushrooms (for 6 large mushrooms)
  • 1 cup olive oil
  • ¾ cup balsamic vinegar
  • 1 ½ cup breadcrumbs
  • 3 tsp dried basil
  • 3 tsp dried thyme
  • 3 tsp onion powder
  • 1 ½ tsp ground ginger
  • Salt and Pepper
Warm Spinach Sauce (for 6 burgers)
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic, minced
  • 5 tomatillos, cut in half
  • 2 cups spinach, washed and cut
  • ½ cup parmigiano reggiano
  • 1 cup chicken stock
  • ⅔ cup Greek yogurt
  • ½ tsp Italian herbs
  • 1 tbsp sugar
  • ¼ tsp ginger
  • ½ tsp cumin
  • ¼ tsp cardamom
  • 2 tbsp flour
  • 6 Portobello mushrooms
Instructions/ Εκτέλεση
For the Bread Rolls (makes 6)
  1. Put everything in the mixer plus the 170 gr. / 6 oz.of water and mix with the hook in slow gear.
  2. If you see that the dough needs more water start adding 1 tbsp at a time while the mixer is kneading it.
  3. When the dough starts gathering around the hook then you know it’s ready.
  4. Continue to knead for 10 to 15 minutes.
  5. Flour a big bowl and put the dough on it.
  6. Cover it with a towel and let it rise for an hour.
  7. Gently deflate the dough and divide it into 6 pieces.
  8. Put a cooking paper on a baking sheet and brush with olive oil.
  9. Place the buns, cover them again with the towel and let them stand for another hour. In the meantime take an egg whisk it with a tbsp of water.
  10. Preheat oven to 175° C / 350° F.
  11. When the buns rise after the one hour, brush them with the egg mixture and throw poppy seed (optional).
  12. Bake for 12 to 15 minutes, or until they get a nice golden color.
  13. A piece of advice: go slow with the water.
  14. I used more than 170 gr. / 6 oz. I do not know exactly how much approximately 2 to 3 tbsp more.
Warm Spinach Sauce (for 6 burgers)
  1. In a skillet pour the olive oil.
  2. Throw the onion and garlic and sauté them in medium heat until they are soft.
  3. Add the flour and herbs and stir for couple of minutes.
  4. Pour the chicken stock and continue to stir until the sauce thickens.
  5. Add the spinach, parmigiano and tomatillos and stir gently.
  6. Pour the yogurt and remove from fire.
For the Portobello Mushrooms (for 6 large mushrooms)
  1. In a bowl mix the olive oil and vinegar.
  2. Remove the stems from the mushrooms.
  3. Pour this batter over the mushrooms and let them marinade for half an hour while you make the sauce.
  4. After half hour mix the breadcrumbs with the herbs.
  5. Remove the mushrooms from the marinade and roll them on the breadcrumbs to cover them.
  6. Preheat oven to 200° C / 400° F.
  7. Place them on a baking pan with their stem part looking up.
  8. Bake for about 15 minutes and then flip them and continue to bake them for another 15 minutes or until they become soft.
Assembly
  1. Cut the buns and add lettuce and tomato slices.
  2. Place the Portobello mushroom and the sauce and cover with the other half of the bun.
Notes/ Σημειώσεις
Recipe for the buns adapted from King Arthur. Other recipes from internet and personal inspiration

4.8 from 10 reviews
Μπέργκερς με Μανιτάρια Πορτομπέλο
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Ingredients/ Συστατικά
Για τα Ψωμάκια (6)
  • 170 γρ.-227 γρ. χλιαρό νερό
  • 28 γρ. βούτυρο
  • 1 μεγάλο αυγό
  • 418 γρ. αλεύρι για κάθε χρήση
  • 49 γρ. ζάχαρη
  • 1 ¼ κ.γ. αλάτι
  • 1 κ.σ. μαγιά
  • 1 αυγό + 1 κουταλιά της σούπας νερό (προαιρετικά)
  • Παπαρουνόσπορο (προαιρετικά)
Μαρινάδα για τα Μανιτάρια Portobello (για 6 μεγάλα μανιτάρια)
  • 1 φλ. ελαιόλαδο
  • ¾ φλ. ξύδι βαλσάμικο
  • 1 ½ φλ. τριμμένη φρυγανιά
  • 3 κ.γ. ξερό βασιλικό
  • 3 κ.γ. ξερό θυμάρι
  • 3 κ.γ. κρεμμύδι σε σκόνη
  • 1 ½ κ.γ. τζίντζερ
  • Αλάτι και πιπέρι
Ζεστή Σάλτσα Σπανάκι (για 6)
  • 3 κ.σ. ελαιόλαδο
  • 1 κρεμμύδι, ψιλοκομμένο
  • 1 σκόρδο, λιωμένο
  • 5 ντοματάκια, κομμένα στη μέση
  • 2 φλ. σπανάκι, πλυμένο και κομμένο
  • 1 φλ. ζωμό κοτόπουλο
  • ½ φλ. παρμεζάνα
  • ⅔ φλ. γιαούρτι
  • ½ κ.γ. Ιταλικά βότανα
  • 1 κ.σ. ζάχαρη
  • ¼ κ.γ. τζίντζερ
  • ½ κ.γ. κύμινο
  • ¼ κ.γ. Κάρδαμο
  • 2 κ.σ. αλεύρι
  • 6 μανιτάρια Πορτομπέλο
Instructions/ Εκτέλεση
Για τα Ψωμάκια (κάνει 6)
  1. Βάλτε όλα τα υλικά στο μίξερ συν τα 170 γρ. νερό και ανακατέψτε με το γάντζο στην αργή ταχύτητα.
  2. Αν δείτε ότι η ζύμη χρειάζεται περισσότερο νερό, προσθέστε 1 κουταλιά της σούπας.
  3. Όταν η ζύμη αρχίσει να συγκεντρώνεται γύρω από το γάντζο, τότε είναι έτοιμο.
  4. Συνεχίστε να ζυμώνετε για 10 έως 15 λεπτά.
  5. Αλευρώστε ένα μεγάλο μπολ και βάλτε τη ζύμη σε αυτό.
  6. Σκεπάστε με μια πετσέτα και αφήστε να φουσκώσουν για μια ώρα.
  7. Ζυμώστε απαλά να ξεφουσκώσει η ζύμη και χωρίστε σε 6 κομμάτια.
  8. Πάρτε ένα ταψί και βάλτε ένα χαρτί ψησίματος.
  9. Τοποθετήστε τα ψωμάκια, καλύψτε τα ξανά με την πετσέτα και αφήστε για άλλη μία ώρα.
  10. Εν τω μεταξύ, πάρτε ένα αυγό και ανακατέψτε το με μια κουταλιά της σούπας νερό (προαιρετικά).
  11. Προθερμαίνετε το φούρνο στους 175° C.
  12. Μετά τη μία ώρα, αλείφουμε με το μείγμα του αυγού και ρίχνουμε τον παπαρουνόσπορο (προαιρετικό).
  13. Ψήνουμε για 12 έως 15 λεπτά, ή μέχρι να πάρουν ένα ωραίο χρυσό χρώμα.
Ζεστή Σάλτσα Σπανάκι (για 6)
  1. Σε ένα τηγάνι ρίχνετε το ελαιόλαδο.
  2. Ρίξτε το κρεμμύδι και το σκόρδο και σοτάρετε σε μέτρια θερμοκρασία έως ότου μαλακώσουν.
  3. Προσθέστε το αλεύρι και τα βότανα και ανακατέψτε για μερικά λεπτά.
  4. Ρίξτε το ζωμό κοτόπουλου και συνεχίστε να ανακατεύετε μέχρι να πήξει η σάλτσα.
  5. Προσθέστε το σπανάκι, την παρμεζάνα και τα τοματάκια, και ανακατέψτε απαλά.
  6. Ρίξτε το γιαούρτι και βγάλτε από τη φωτιά.
Για τα Μανιτάρια Portobello (για 6 μεγάλα μανιτάρια)
  1. Σε ένα μπολ ανακατέψτε το ελαιόλαδο και ξύδι.
  2. Αφαιρέστε τους μίσχους από τα μανιτάρια.
  3. Χύστε το μίγμα πάνω από τα μανιτάρια και αφήστε να μαριναριστούν για μισή ώρα, μέχρι να ετοιμάσετε τη σάλτσα.
  4. Μετά από μισή ώρα ανακατέψτε τη φρυγανιά με τα μυρωδικά.
  5. Αφαιρέστε τα μανιτάρια από τη μαρινάδα και κυλήστε τα στη φρυγανιά για να τα καλύψετε.
  6. Προθερμάνετε το φούρνο στους 200° C.
  7. Τοποθετήστε τα σε ένα ταψί με το κοίλο μέρος τους να κοιτάει προς τα πάνω.
  8. Ψήστε για περίπου 15 λεπτά και στη συνέχεια γυσρίστε τα και συνεχίστε να ψήνετε για άλλα 15 λεπτά ή μέχρι να μαλακώσουν.
Συναρμολόγηση
  1. Κόψτε τα ψωμάκια και προσθέστε μαρούλι και ντομάτα φέτες.
  2. Τοποθετήστε το μανιτάρι Portobello και την σάλτσα και σκεπάστε με το άλλο μισό από το ψωμάκι.
Notes/ Σημειώσεις
Συνταγή για τα ψωμάκια προσαρμογή από το King Arthur. Τα υπόλοιπα διάφορες πηγές συν προσωπική έμπνευση

Put A Bird On It
Featured at ourdelightfulhome.blogspot.com

 

53 Responses to Portobello Burgers

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  1. Allison says:

    hi Katerina I had a question about this recipe. In the warm Spinach sauce you mention something about a half teasp of Italian herbs, is that in dry form like a spice or fresh italian herbs?

      2
    • Katerina says:

      Hi Allison,

      Thank you so much for the communication. The herbs are in dried form. If I use fresh ones, I always mention it. Thank you so much for asking. I will clarify it in the post too for anyone who has the same question.

      I hope you will enjoy it as much as we did.

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  3. Omg did you make those buns swell, kudos to you girl, burger looks fantastic, i want dive straight into it!

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  5. nipponnin says:

    You’re amazing! The buns and burger look wonderful!

    I love portobello mushroom… but you already know that. Thank you for your kind comment on my blog.

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  7. You’ve been featured at Link’n Blogs link party! Way to go! Stop by to see your feature and link up again. :)
    http://iputabirdonit.blogspot.com/2014/04/linkn-blogs-23.html

    xo
    Daniela
    Put A Bird On It

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  9. Wow, you made the buns too! This burger looks spectacular! I love portobello mushrooms and always enjoy it with sandwiches and burgers. <3

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  11. Diane Balch says:

    Everything about this burger is exceptional. Great marinade and sauce… beautiful buns. Thanks so much for bringing this to foodie friday.

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  13. Erlene says:

    This has so much flavorful ingredients that it just makes my mouth water reading your instructions…lol. Pinned. Thanks for sharing it on Link’n blogs link up.

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  15. Miz Helen says:

    Absolutely my very favorite, I love Portobello and this burger looks fantastic!! Hope you are having a great weekend and thanks so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  17. grace says:

    while i’ve never liked mushrooms, i can definitely appreciate their meatiness. the portabello makes a great substitute burger!

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  19. Sissi says:

    Gorgeous burger and such an excellent idea! I love mushrooms (especially the wild ones and even more when I picked them on my own), but I like even the humble farmed white mushroom. Your vegetarian version of burger looks beautiful and so appetising! I will remember it next time I see huge mushrooms (they rarely sell these so big here). It seems we have all the Greek mushrooms here too. My favourite are ceps (penny bun/porcini, from the boletus gen.) and chanterelles.
    PS In case you look for an English equivalent, pleurotus is usually called “oyster mushroom”.

  20. 13
  21. Marion says:

    Χρόνια πολλά Κατερίνα μου :)
    Να χαίρεσαι την οικογένειά σου.

    Υπέροχο μπέργκερ υπερπαραγωγή. Νομίζω με τα υλικά που έβαλες είναι εκατό φορές πιο νόστιμο από κανονικό μπέργκερ.
    Εξαιρετικό το πορτομπέλο κι εμπνευσμένη η σως με το σπανάκι.
    Δεν έχω λόγια.
    Θα το προσπαθήσω σίγουρα.

    Φιλιά πολλά

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  23. Homemade is always the best! They look perfect and so yum!

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  25. Crystelle says:

    Ok, when you open my restaurant I will come in at least twice a week! Mushroom are among my very favorite foods, and this spinach sauce sounds exceptionally delish….. Oh my…. :)
    “hugs” Crystelle
    Crystelle Boutique

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  27. rosita says:

    Eres una reina en la cocina se ve riquísimo y muy bello,abrazos

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  29. mjskit says:

    During out backpacking days we would forage for wild mushrooms for our meals. I remember some really sweet mushrooms that we found once. They made a backpacking meal into a gourmet treat. Love the fact that grilling season is starting. I’m making these portobello burgers! These are incredible!

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  31. Most unusual. I would have never have thought to do this.

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  33. Hi Caterina,
    I’m so impressed that you made the buns from scratch! That is something I could not even contemplate, lol.
    I love mushroom burgers and this is the best I’ve seen. Love the warm spinach mixture with it. Can’t wait to taste this!

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  35. Katelyn says:

    Oh my, these burgers look absolutely melt in your mouth delicious! Thanks so much for linking up to Link’n Blogs! :)

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  37. Portobello and crimini are my favorite mushrooms. Have pinned the recipe.

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  39. Beth says:

    Portobello burgers are so good. What a great way to detox after Easter!

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  41. Susan says:

    I would love to try making these. Mushrooms are a favorite but yet I have never tried them in a burger. Your recipe sounds delicious.

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  43. Liz says:

    My dad used to love going mushroom hunting. We’d only eat the morels and we were nervous about any others he would find! Your portobello sandwich looks amazing…especially with that spinach sauce!

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  45. Marie says:

    I love mushrooms and this recipe looks amazingly good! Pinning it and putting it on my list to make. Great info on mushrooms too. We sometimes go mushroom hunting in the spring for morels on my mother-in-law’s farm. It’s fun and they’re great sautéed in a little butter and garlic.

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  47. Joanne says:

    I’ve been trying to learn to like portobellos and this sandwich sounds like such a great way to ease myself in!

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  49. Debra says:

    I love these but I doubt I could get The Hubs to make a meal of them.

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  51. rebecca says:

    wow these look divine and homemade bread awesome

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  53. Way to go Katerina! That’s great information about mushrooms! To be honest, I don’t know that much about them, mostly because my parents don’t like them and we didn’t eat them when I was a child. Now I’m trying to make for the lost time! Your recipe looks yummy! Hugs!

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  55. I love the meatiness of portobello mushrooms. Your burger featuring them with the spinach sauce sounds wonderful.

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  57. Katerina, I loved reading about all the different kinds of mushrooms found in Greece! I adore portobello burgers and love the warm spinach sauce you put on yours :)

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  59. These look really good. I love portobellos more then beef anyway. I don’t eat a lot of beef at all. Please come share at the Anything Goes linky, if you have not arleady.

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  61. Louise says:

    Hi Katerina:)

    I had to laugh to myself when I saw that delicious looking Portobello Burger of yours. I was just talking to my daughter last night about Portobello mushrooms. She just discovered that she likes them. Just wait until I show her what you have created with this healthy, tasty goodness!!!

    Living in Pennsylvania, the supposed mushroom capital, I’ve learned a lot about mushrooms but I never heard of some of those that you mention. Good to know:)

    Thank you so much for sharing this recipe and each step along the way, Katerina. There is no doubt in my mind that your “burger” is one delicious Portobello! So pinning:)

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  63. we loved and enjoyed reading every bit of this post….learnt so much about mushrooms (we love them)…learnt about their nutritional importance and most importantly loved the healthy spinach sauce along with those yummy burgers…you even made such perfect buns from scratch….that is a great inspiration for our foodie soul,thanks so much for sharing :-)

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  65. ‘Νταξ’ το αγαπησα το θελω!

    Χριστός Ανέστη :)

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  67. Asmita says:

    Absolutely gorgeous burger!

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  69. Adri says:

    Wow! What a terrific post!

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  71. Wow you even made the buns from scratch! Good for you. I love this sandwich as it has some many layers of deliciousness. I think this is a super way to celebrate a vegan day once a week. Take Care, BAM

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  73. This looks so yummy! What a great idea for portobellos, they are so meaty and the crust makes them so tempting! I loved the rolls and sauce, they match perfectly!

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  75. Barbara says:

    That is totally impressive, Katerina! You even made your own rolls! Wow! I do love mushrooms…when I was a child in Michigan, we used to forage for morels (we knew exactly where they flourished year after year) and my mother would fry them for lunch. Such a bounty. And we took it for granted back then!
    Your burger is a delight!

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  77. You even made the buns I am in love with this sandwich. Portobello’s are wonderful and I love the sauce!! Fabulous!!!

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  79. Pam says:

    Mushrooms are the best! I’ve got to make a portabello burger soon. And your rolls sound perfect for them. My parents always picked mushrooms from the yard and woods. Their neighbors and friends thought that was horrible, too dangerous. The mushrooms of all kinds were delicious though and it didn’t bother any of us. Great post!

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  81. When I’m in the mood I go for mushrooms too. I would love this I’m sure. And you made the rolls. Amazing!

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  83. Ξανθή says:

    Χριστός Ανέστη και Χρόνια Πολλά!!
    Υπέροχη ιδέα!!

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  85. gloria says:

    Love these burgers look delicious with portobellos!!

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  87. Kate says:

    We’re apparently in mushroom mode too. My husband wants me to bring home mushroom pizza tonight!

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  89. What a feast this is…! The mushrooms, the sauce and the rolls…heaven on my plate! :) ela

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  91. I love mushrooms! This vegetarian burger looks very delicious, Katerina.

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  93. Ωωω!
    Τι να πρωτοσχολιάσω!
    Τα αφράτα σπιτικά ψωμάκια, τη σάλτσα με το σπανάκι που μου φαίνεται απίστευτα πρωτότυπη ή τα μαριναρισμένα μανιτάρια που χρησιμοποιούνται αντί του συνήθους μπιφτεκιού με κιμά και είναι ιδανικά για τις μεταπασχαλινές κραιπάλες!
    Δείχνουν πραγματικά πολύ νόστιμα!

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  95. Portobellos making AMAZING burgers! Yours looks and sounds fabulous!

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  97. I am not big on mushrooms but I LOVE them in burgers, delicious job 😀

    Cheers
    Choc Chip Uru

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  99. Juliana says:

    OMG Katerina…these portobello mushroom burger look great…I love that you made your own buns…with this huge mushroom I sure will not miss the meat…
    Have a wonderful week my dear 😀

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  101. Jeannie Tay says:

    Love the portobello mushrooms but they are expensive here too since they are imported….your burgers look so temptingly delicious!

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