For the vegetarians out there, you can’t go wrong with a delicious portobello mushroom burger. This is one of our favorite sandwiches, for yes, a burger is also a sandwich, much like a Lada is also a car (although reluctantly). Whenever we see fresh portobello mushrooms we try to secure a few for grilling. They are simply delicious when soaked in the right marinade, and actually taste better than most meat patties. The grilling really brings out the best in these shrooms, and you get to enjoy the wonderful colors and look of this gigantic Agaricus bisporus.
- 1/4 cup olive oil
- juice of 2 oranges
- juice of 1/2 a lemon
- 2 tbs chopped oregano
- 1 tbs chopped thyme
- kosher salt
- freshly ground black pepper
- 4 cloves garlic, crushed (or minced)
- 2 portobello mushrooms
- 2 oz blue cheese or roquefort
- pea sprouts to cover bun (about 3 tbs)
- 1 hamburger bun
- 2 tbs horseradish mayonnaise
Combine the olive oil, fruit juices, garlic, oregano and thyme in a medium sized bowl. Drizzle the olive oil, whisking continuously to make a marinade. Place the portobello mushrooms in a large (gallon sized) plastic bag. Pour the dressing in the bag, taking care to ensure that the filling (hairy) side in particular is covered with the dressing. Place in the refrigerator and allow it to marinade for one hour.
Preheat grill on medium high.
Remove mushrooms from the marinade and place (smooth side down) on the grill. Reserve 2 tbs of the marinade to dress the pea sprouts. Grill for 10 minutes per side. In the final minute of grilling, top each mushroom with one ounce of blue cheese. Place the half hamburger buns (cut side down) on the grill. Cover and grill for another minute or so until the cheese is melted and the buns have acquired a discernible grill mark.
Toss the pea sprouts with 2 tbs of the marinde. To assemble, place 2 tsp of horseradish mayo on the lower half of each hamburger bun. Add the dressed peas sprouts then add the mushroom top with another 2 tsp of the horseradish mayo and serve.