Portobello Bacon Burgers

    (31)
    20 minutes

    This is a great way to enjoy portobello mushrooms - as a burger. The bacon makes the mushrooms extra succulent. You don't even need a barbecue to make these.


    31 people made this

    Ingredients
    Serves: 2 

    • 2 portobello mushroom caps
    • 4 slices bacon
    • 3 teaspoons horseradish sauce
    • 2 leaves cos lettuce
    • 2 slices tomato
    • 2 hamburger buns

    Directions
    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat oven to 230 degrees C. Line a baking tray with foil and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit flat.
    2. Wrap 2 pieces of bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the baking tray. Bake for 10 to 15 minutes. Remove mushrooms from baking tray to paper towel to drain.
    3. Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (31)

    Reviews in English (22)

    by
    39

    This was really delicious. I marinated my mushrooms with sliced onions in olive oil and balsamic vinegar before putting them in the oven. I also mixed some horseradish with mayo and the flavors were great! Thanks!  -  23 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    39

    My husband and I loved this recipe and will definately be making it again. I did add a thick slice of vidalia onion that I had sauteed in butter on both sides until well browned and softened. My addition made the sandwich a bit on the tall side, but delicious to eat!  -  07 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    31

    These were excellent and so easy to make. A nice change of pace from regular burgers. Just watch out - the horseradish sauce is REALLY overwhelming. I would go lighter on that next time. It's hard to taste the other ingredients through that. Thanks for a great recipe, Elizabeth!  -  05 May 2003  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate