Can you eat the brown part of a portobello mushroom?

The stems of large portabella, while technically edible, can be woody and fibrous and are usually discarded (or used to flavor stock). Likewise, the dark black gills can be eaten, but they'll turn your food a nasty, murky, scuzzy brown, so it's best to scrape'em out .

What is mushroom burger made of?

And do you know the recipe? - Quora. The best mushroom burger doesn't involve any burger, only mushroom. Get your hands on a really good hamburger bun, some romaine lettuce, an heirloom tomato, red onion, some chipotle spiked mayonnaise, fontina cheese and the biggest portobello mushroom cap you can find.

What's the difference between Portobello and Portobello?

Portobello mushrooms are known as Portobello, Portabello, and Portabella , and it is generally accepted that any of these spellings are correct. The vast number of spellings is attributed to the fact that Portobello was a name selected as a part of a marketing rebranding of the mushrooms in the 1980s.

Why can't you eat the gills of a portobello mushroom?

When cooked down, the gills release their spores, giving your dish a dark and murky appearance and obscuring other, more vibrant ingredients . This may not seem significant, but we eat with our eyes first—a dull looking dish can prime our palates to expect dulled flavors.

What are the symptoms of portobello mushroom poisoning?

Symptoms include severe gastrointestinal upsets such as abdominal pain, nausea, vomiting and diarrhoea . If the person who has eaten the mushroom has collapsed, stopped breathing, is having a fit or is suffering an anaphylactic reaction, immediately ring triple zero (000) for an ambulance.

Can we eat mushroom which is black inside?

Bruises and brown spots When it comes to food safety, discoloration is never a good sign. If you notice your mushrooms getting darker in color and developing new spots, then your mushrooms are going bad and shouldn't be eaten . Sour or fishy smell Fresh mushrooms should smell slightly sweet and earthy, but not foul.

What is a dork burger?

The Burger: Dork Burger. What's On It: Beef, barbecue pork, fried pickles, and Swiss. What They Say: " All-beef patty topped with Swiss cheese, pulled pork tossed in barbecue sauce, and fried pickles ."

What is pink slime added to hamburger?

Lean finely textured beef (also known as Pink slime or LFTB, finely textured beef, or boneless lean beef trimmings or BLBT) is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef .

What is the name of the fake meat burger?

The Beyond Burger® (made by the folks at Beyond Meat®) is a plant-based burger patty designed to look, cook, and satisfy like beef. It has all the juicy, meaty deliciousness of a traditional burger and packs 18 grams of plant-based protein.

How do you clean and cook portobello?

Start by removing the stems, then gently rub any dirt off the caps by using a paper towel or clean kitchen towel . The less water you apply to the mushrooms, the better because they will release moisture once heat is applied.

Is it OK to eat the gills of a portobello mushroom?

Yes, the dark gills of portobello mushrooms are edible . However, most chefs remove them as they darken the color of the dish they are using them in. Why remove gills from portobello mushrooms? Most people remove the mushroom gills during the cleaning process because dirt or sand may hide in the gill structure.

Which side of portobello to grill first?

Place the mushrooms stem-side up on the grill. Cover and grill until tender and lightly charred, 4 to 5 minutes per side.

Dijon Portobello Mushroom Burger Recipe (2024)

Dinner | On The Table | Recipes

June 27, 2019August 13, 2019

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This portobello mushroom burger recipe is ideal to serve up at your next BBQ!

This post is sponsored by Maille. All opinions are my own.

Dijon Portobello Mushroom Burger Recipe (1)

It’s time for the summer grilling season!

There’s nothing better than enjoying a warm evening with friends and family while creating a spread of gorgeous food at a barbecue! But before you get started, let’s go over a few BBQ tips first.

BBQ Tips:

Give yourself enough time to heat up your grill, at least 20 – 30 minutes to get it nice and hot. This allows the food to be properly seared for best flavor.
Once preheated, clean that grate! Use a long-handled wire brush to remove anything that’s been cooked on.
Using tongs and an oiled kitchen towel gently can carefully grease the grate to keep your foods from sticking and tearing.
Do not overcrowd your grill. This will actually slow down your progress, and your foods will actually take longer to cook.
Keep that lid closed. The lid is to help keep the heat in and act like an oven to cook your food. Keeping the lid open can take your food longer to cook than it has to.
Add flavor using herbs, spices and my go-to for an amazing layer of flavor, Maille Dijon Originale!

Dijon Portobello Mushroom Burger Recipe (2)

Dijon Portobello Mushroom Burger Recipe (3)

I think what I love most about summer, is the incredible availability of fresh and beautiful produce. The abundance and choices to create gorgeous meals are simply therapeutic.

As much as I love a traditional hamburger, I also love to feast on foods that reflect seasonal produce, like this easy mushroom burger recipe!

Dijon Portobello Mushroom Burger Recipe (4)

Mushrooms are readily available throughout the year, and when mixed with beans or lentils, then seasoned with garlic and Maille Dijon Originale, the resulting vegetarian burger recipe is irresistible.

How to make mushroom burger patties?

I have tried a few different ways of making the portobello mushroom burger patties, but I have found that the simplest by far is to use a food processor which ensures a well-combined mushroom burger patty. For this mushroom recipe, I switch between using field peas or lentils, but you can use any bean you prefer, such as black beans, great northern beans, or even blackeyed peas.

Try these other great recipe ideas for your next cookout:

Moroccan Potato Salad
Roasted Radishes

Dijon Portobello Mushroom Burger Recipe (7)

Yield: 4

Prep Time: 15 minutes

Ingredients

For the Mushroom Burger Patties

2 large Portobello mushroom caps (about 6 ounces each), diced
1 (15-ounce) can of lentils (can substitute for any preferred bean, I also like to use field peas)
1 tablespoon hemp, chia, or flaxseed
2 cloves garlic, minced
1 tablespoon flat leaf parsley, chopped
2 -3 tablespoons Maille Dijon Originale
1 cup bread crumbs
2 eggs
1 teaspoon salt
1/2 teaspoon pepper

Optional Toppings Ideas

4 ounces Havarti cheese, shredded
Lettuce
Onions, sauteed in 1 tablespoon olive oil until soft
Red cabbage slaw
Maille Dijon Originale, to taste
Alfalfa sprouts
Tomatoes, sliced
Roasted peppers
4 Hamburger Buns

For the Red Cabbage Slaw

2 cups grated or finely sliced red cabbage
1/2 cup carrots, cut into matchsticks size or grated
1 teaspoon white or apple cider vinegar
1 tablespoon olive oil
pinch of salt

Instructions

1. Prepare and heat the grill until temperature reaches about 350°F.

2. In a food processor, add all the mushroom burger patty ingredients and process until it's the consistency of a paste, does not have to be smooth. Divide mushroom mixture and shape into 4 mushroom burger patties.

3. I prefer to use a cast iron on the grill, but you can also grill straight on the grate. Lightly grease the grate or cast iron with a little olive oil or canola oil.

4. Cook the mushroom burger patties for about 3 - 4 minutes on each side. If topping with cheese, add during the last minute of cooking.

5. Make the red cabbage slaw by combining the red cabbage, carrots, vinegar, olive oil, and salt. Mix and set aside until ready to serve.

To Assemble Portobello Mushroom Burgers:

Simply top off hamburger buns with lettuce, mushroom burger patties, caramelized onions, red cabbage slaw, or your choice of ingredients. Serve and enjoy.

Notes

Serving suggestions: taste great with grilled corn, avocados, slaw, salads, grilled fruit kabobs, roasted radishes, or Moroccan potato salad.

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 734Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 123mgSodium: 1651mgCarbohydrates: 86gFiber: 17gSugar: 17gProtein: 33g

Dijon Portobello Mushroom Burger Recipe (9)

Stacey Doyle

Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.