White Wine Marinated Portobello Mushroom Burger

Updated at: Thu, 17 Aug 2023 06:02:52 GMT

Step 1

Remove mushroom stem and wash mushroom well. Place mushroom in a plastic Ziploc bag with the 1/2c. of white wine and the thyme. Let sit for at least 30 minutes.

Step 2

Bring to the grill and place on the grill just like anyone else would place their burger. I can’t help with timing, because it all depends on the grill. If you are worried about the white wine dripping, you may place the mushroom on foil before placing it on the grill. I always hand it to the men in my life and let them do the grilling! Sorry, not much help there. The real point is that I can throw all the prep stuff into a bag in about 5 minutes and bring it to a friend’s house.

Step 3

1. Set burner on medium heat and melt butter.

Step 4

2. Add mushroom from bag (save “juice” in the bag). Allow mushroom to cook in the butter, a few minutes each side. Flip as needed.

Step 5

3. When the pan starts to get dry, add the “juice” from the bag. Allow mushroom to simmer in the white wine until liquid is ALMOST gone.

Step 6

4. Turn burner to low and place cheese slice on top of the mushroom. If you have a PKU-friendly non-melting cheese like I use, just leave it there until it is warm and the rest of the liquid is gone. If you are impatient, you can put the mushroom and cheese in the microwave for a few seconds.

Step 7

5. Place mushroom on bun and add ketchup and/or other exciting things you might want to add.

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