Portobello Mushroom Burger
A hearty portobello burger with Swiss, tomato, lettuce and a tangy Parmesan-Dijon mayo, toasted just enough to make every bite savory and crisp.
Prep 10 min · Cook 20 min · Total 30 min · Makes 4 burgers
Ingredients
- 4 portobello mushrooms, stems removed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 hamburger buns
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- 4 slices Swiss cheese
- 4 lettuce leaves
- 4 tomato slices
Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir the Parmesan cheese, garlic powder, Dijon mustard, mayonnaise, and salt and pepper together in a small bowl until evenly combined. Put it aside for now.
- Warm the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook them until they pick up a light brown color on both sides, about 5 minutes per side. Take the skillet off the heat and set the mushrooms aside.
- Arrange the hamburger buns on a baking sheet, then coat the tops evenly with the Parmesan mixture. Slide them into the heated oven for 8 minutes, until they are lightly toasted.
- Build the burgers by setting one mushroom cap on each bottom bun half, then adding a slice of Swiss cheese, a lettuce leaf, and a tomato slice. Finish with the remaining bun halves, Parmesan mixture side up, and serve immediately.