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Portobello Mushroom Burgers with Chipotle Mayonnaise – Heavenly!

March 12, 2012 By Jittery Cook 9 Comments

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.

Vegetarian recipe

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

Vegetarian Burgers

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

Vegetarian Recipe

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.

Vegetarian Recipe

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.

Vegetarian Recipe

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

Vegetarian Recipe

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

Vegetarian Recipe

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.

Vegetarian Recipe

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

Vegetarian Burger

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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Vegetarian Recipe

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Related

« Uncle Jaime’s Mango Cheese Cacao Pie
Jicama Cabbage Carrot Coleslaw with Anise Dressing »

Comments

  1. Natalie aka Safti says

    March 12, 2012 at 7:37 am

    I love using portobellos shrooms and this looks like a keeper. More work than I normally do but well worth it… Only one question. When. I use portobello mushrooms I usually pop out the black under side and I noticed that you did not. Would it taste any different the way I use them?
    ( I make Portobello pizza – placing all my ingredients on to of the inside of the mushroom instead of dough)
    Natalie aka Safti from NewJersey

    Reply
    • Jittery Cook says

      March 12, 2012 at 7:55 am

      It’s more work than I normally do as well. It got more manageable by splitting the work up over two days. Day 1 I made the salsa, mayo and marinated the mushrooms. Day 2 I just had to cook the mushrooms, buy and slice the rolls. I sent my husband out for the rolls, so that saved a step.
      I think that you will have the same flavour if you leave in the black underside, so I wouldn’t bother with that step.
      Glad you like the looks of this. Keep me posted on how you like the taste. I’m pretty sure that this is a restaurant quality meal and can’t wait to wow a BBQ gathering next summer.

      Reply
  2. dorothy salomon says

    March 12, 2012 at 2:33 pm

    this looks fantastic. Can’t wait to try it. One thing, what is chipotle. Hope I am not sounding dumb.
    I love the way you photograph all the ingredients; before and after.
    This looks like a real hit, as usual.

    Reply
    • Holly says

      March 12, 2012 at 3:34 pm

      Hi Dorothy,
      Click on the link for chipotle peppers, see the small can in the ingredient photo. Share a tiny jar with all your friends cause it’s hot hot hot and it’ll knock your socks off!

      Reply
  3. candy56 says

    March 12, 2012 at 3:17 pm

    This looks awesome! I’m going to have to try it.

    Reply
  4. candy says

    March 19, 2012 at 8:40 am

    Made these for dinner last night and they were as good as I thought they would be! Also made the Jicama Slaw. I’m having it again today for lunch. Yummy!!

    Reply
    • Jittery Cook says

      March 19, 2012 at 8:45 am

      You have no idea how happy that makes me! I just love passing on great recipes.

      Reply

Trackbacks

  1. Jicama Cabbage Carrot Coleslaw with Anise Dressing - jittery cook says:
    November 20, 2016 at 2:05 pm

    […] the years. Thanks once again to Barbara Eiswerth, who paired this coleslaw with the outstanding Portobello Mushroom Burgers with Chipotle Mayonnaise at El Encanto, in […]

    Reply
  2. Garlic Ginger Cilantro Dressing - Scrumptious Salad - jittery cook says:
    November 20, 2016 at 2:08 pm

    […] to you totally out of the blue? Serendipity. I found this dressing recipe on the flip-side of the Roasted Salsa one. Barbara Eiswerth mentioned that it was a fabulous dressing. It seemed like a good idea to […]

    Reply

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