Mushroom Burgers
We try to stay healthy and eat as many vegetables as possible. Mushroom Burgers are meaty and satisfy that layered burger taste. Now you can put these on a bun, but because I breaded them, the bun is optional. Mushrooms for me have a special place in cooking. They bring me back to forests and forging. My Calabrese nonnis were the masters of mushroom picking.
I loved the smell of the forest in autumn and nonna would pack a special lunch. We would pick and the tinniest mushrooms made the best pasta. There is a dish that I cannot replicate because I need to get back into that forest. They were the little button mushrooms that came in clusters. Another favourite was what we called “vavuso” which means slimy. LOL Most people don’t like those, but to me they are a delicacy.
These are some of the Calabrese mushrooms http://ondacalabra.altervista.org/funghi.htm
Today I don’t go into the forest anymore, but it is the memories that entice me to try new things. I hope you like my mushroom burgers. You can dress them up your own way by adding or taking away other vegetable to make your burger.
Don’t forget to try https://recipesatmytable.com/healthy-anytime-veggie-burgers/
Ingredients
- 6 large portabello mushroom caps
- 1/2 cup of seasoned Italian bread crumbs
- 1/4 cup of grated Parmesan cheese
- 2 eggs slightly beaten with 1 tbsp cold water
- 1/4 cup canola oil
- Sliced tomatoes
- Roasted Red peppers
- Feta Cheese
- Garlic Mayonnaise
The Process
Brush off your mushrooms with a brush. Never wash your mushrooms. 
Set up a breading station.
Dip the Mushrooms into the egg and then the bread.
Place mushroom in the canola oil and brown. Remove and place on a paper towel.
They get golden brown.
I add roasted red peppers which I always have on hand.
You can’t have a burger without tomatoes. I also love garlic aioli.
To top it off I add feta cheese.
The perfect mushroom burger.
Process
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