Portobello Burgers with Balsamic Mayonnaise
2 portobello mushrooms, stems removed
8 ounces vegan cream cheese
2 shallots or green onions, chopped
2 cloves garlic , minced
1/2 teaspoon thyme
1/4 cup fresh parsley, chopped
salt and pepper, to taste
olive oil, as needed
1/4 cup vegan mayonnaise
1 1/2 tablespoons balsamic vinegar
1/4-1/2 teaspoon ground black pepper
romaine lettuce, to serve
sliced tomatoes, to serve
vegan buns, to serve
1. Preheat oven to 350 degrees F. Take mushroom stems and finely chop. In a medium bowl, combine the stems, cream cheese, shallots, garlic, thyme, parsley and salt and pepper. Mix well.
2. Drizzle olive oil all over the top and bottom of the mushrooms. Stuff mushrooms with filling and put in baking dish. Drizzle olive oil on top of stuffed mushrooms. Cook for 20-25 minutes until cream cheese is a light golden brown.
3. In small bowl, add the mayonnaise, vinegar and pepper. Blend well. When there's about 3 minutes left on the mushrooms, toast the buns in the oven.
4. Spread the balsamic mayonnaise on both sides of the bun. Top with the mushroom, lettuce and tomato. Enjoy!
SO HOW'D IT GO?
Delicious! like one other person said, this makes enough of the cream cheese spread for 4 mushrooms. This is also super filling! We had it with garlic brussel sprouts.
i made these into stuffed mushroom appetizers and i still didnt use up all the filling with 10oz of baby bellas. it was really good though, i sauteed the garlic and shallots with the stems before mixing them and then i drizzled the finished product with the mayo mixture. I've been dipping chips and pretzels into the leftover filling - yum.
The combination of herbs, 'cheese', mushrooms and mayonnaise make this utterly orgasmic!
ive made this once, and it was quite delish!
my entire omni-family wanted some
and might i add that it was quite satisfying to bite into the burger oozing with warm oniony-mushrooming-better than cream cheese!!!
tomatoes and lettuce i thought was quite vital, it helped to cut up the richness of the burger and better than cream cheese
yummy!
ive made this twice.
the first time i managed to stuff (very full) three HUGE mushrooms, but we didn't have buns or any bread besides sandwich stuff, so i just drizzled balsamic vinegar over the tops of them and they were delicious.
the second time, i couldnt find any big mushrooms, so i used smaller ones (baby bella i think..) and i made a whole bunch of those and served them as appetizers when we had this party/get-together thing with our crazy neighbors. everyone really liked them.
oh!! i almost forgot to say that both times i sauteed the garlic, shallots,and chopped up mushroom stems in a tiny, tiny bit of olive oil before i added them to the cream cheese because raw mushroom and shallot pieces in the cream cheese sounded kind of shady to me... :)
awesome recipe!
veryy tasty. Didn't need 4 oz of the cream cheese on the mushroom however. I tried it and it was very messy and there was a lot of leftover topping when i finished the burger.
VERY TASTY on toasted bread--like sourdough or baguette style.
mmmm this will stay on my meal list (not to often though..they are quite rich)
These were out of this world YUMMY! :D Judging from other reviewers, I decided to make 4 large portabellas to use up all of the mixture. It was just right! I didn't bother with putting them on buns, we simply ate them with a fork and knife. Mmmmmm!! I completely agree that this would make a great topping for crackers. This will be made again and again. Thank you for a fantastic recipe. :)
Okay, I just want to say again, these are AMAZING. I only had french bread rolls, so after the mushrooms cooled a bit, I cut them in half - each half fit perfectly on a roll (these were REALLY big mushrooms). We added some sliced avocado and sweet barbecue sauce and left out the vegenaise - these were incredible. Sorry the pic is a bit grainy, I took it with my phone. ;D If you haven't tried these, you definitely should. The cream cheese spread would go great on tons of other things, I'm sure.
:D These were awesome! The cream cheese spread would, as already stated, go great on other things as well. Just be careful, give them time to sit after you take them out of the over, cuz they are HOT. Giving them a few minutes allows the cheese to solidify a bit too, so it doesn't drip off the mushroom when you pick it up. Thanks for the awesome recipe! :D
These were so yummy! :D I served them with spicy sweet potato cajun fries from la dolce vegan.
All that cream cheese for two mushroom caps seemed a bit much to me. I got 4 burgers out of it, but maybe Im just being cheap.
Either way, fabulous dinner enjoyed by all.
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