I have had portabella cheeseburgers at restaurants that have really lacked luster. The mushroom is too raw, lacks seasoning, and just doesn’t taste like a burger when you put it in a bun. This portabella cheeseburger recipe is different. Let me explain why.
First of all, this recipe is a two-step process that should be familiar to any cook. Marinade, then cook, preferably on a charcoal grill. The marinade starts to break down the mushroom, pulling out its moisture, and it adds plenty of savory seasoning. Continue reading
