Portobello Mushroom Burgers with Chipotle Mayonnaise – Heavenly!

Today’s recipe is courtesy of a wonderful chef, Barbara Eiswerth, who makes yoga retreats at El Encanto a culinary delight and is willing to share her specialties. You’ll be wanting to serve this at a dinner party. This recipe inspired oohs and aahs all around the table. It was accompanied by outstanding Jicama Cabbage Carrot Coleslaw with Anise Dressing — next post.

Portobello Mushroom Burgers with Chipotle Mayonnaise 

• 4 large or 8-10 medium-sized Portobello mushrooms, stems removed
• 3 cloves garlic, crushed
• 1 c low sodium soy sauce
• 1 c water
• 2 T ginger, finely grated
• 4 ripe tomatoes, thinly sliced
• 1/2 red onion, thinly sliced
• 4 poblano or bell peppers roasted
• 4 thin slices Munster cheese (or any mild cheese)
• 1/2 c chipotle mayonnaise (1 T canned chipotle peppers, roughly chopped & 1/4 c regular mayonnaise)
• 1 c fresh roasted salsa (see recipe below)
• 4 toasted onion rolls
• sea salt and freshly ground pepper

Marinate the mushrooms for about 6 hours in soy sauce, water, garlic and ginger.

Cook the mushrooms encased in tinfoil or parchment paper to preserve moisture, either on the BBQ, on the stove or in the oven, for about 30 minutes at medium-high heat.

Lay out a platter of tomatoes and onions, a plate of roasted peppers, a small bowl of chipotle mayonnaise and another bowl of roasted salsa. Serve 1 large or 2-3 smaller mushrooms, still warm, on each toasted bun and have each person construct their own towering combination of ingredients.

Roasted Salsa 

• 2 jalapeño peppers, whole
• 8 plum tomatoes, whole
• 5 garlic cloves, with skin on
• 1 small onion, sliced 1/4″ thick
• 1 bunch cilantro, finely chopped
• 1 large lime, juiced
• sea salt

Roast the peppers, tomatoes, garlic and onion in the oven at 400 degrees for about 30 minutes.

Remove the top stem part of the tomato and the jalapeños. Chop the onions by hand. Seed the jalapeños. Blend the tomatoes, garlic and jalapeños for a few seconds in a processor, adding lime juice and sea salt. Combine all ingredients.

You will have way more salsa than you need for the burgers. Either make more burgers or enjoy with taco chips or scrambled eggs. Gift a jar full along with a link to this post and spread the joy.

Portobello Mushroom Burgers with Chipotle Mayonnaise Print Ready Recipe

Final notes:

• I enjoy all kinds of regular meat burgers from time to time, but I’ve always wanted to try a recipe for Portobello Mushroom Burgers.
• This recipe is so incredible that no one will complain about the lack of beef in the burger. They may, however,  complain about the spice level, so tread carefully with the chipotle pepper and jalapeños.
• You may have left over chipotle mayonnaise. There will be an upcoming recipe to enjoy the remainder. Stay tuned.
• If you are short on time skip the Roasted Salsa.
• Hang onto this recipe for summer BBQ season. You can offer a choice of meat and vegetarian burgers with the same toppings.
• Will you be the next person to inspire a Jittery Cook success? Contact me ([email protected]) with your favorite recipe asap!
• See photos of El Encanto and the bird-crocodile watching boat ride along the mangroves below.

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