MrAlex Posted October 30, 2015 Share Posted October 30, 2015 I made a portobello mushroom burger. My only complaint was that the mushroom turned out to be soggy. Any one have a suggestions on how to make the portobello mushroom crispy? Thanks Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted October 30, 2015 Administrators Share Posted October 30, 2015 I'm not sure you can, save for deep frying them. Mushrooms are generally so high in water content that crisping them would require you to cook out all the water which wouldn't leave much of a "burger" patty. When I do mushroom burgers I don't cook them too long. Usually I'll leave the skin on, fill the centre with ghee, garlic, minced up peppers and then throw on the barbeque for 5-6 minutes...just until they start to sweat and are hot throughout. Admittedly they do not make good leftovers due to the watery factor. Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted October 30, 2015 Moderators Share Posted October 30, 2015 I like portobellos for their flavor, but you can also grill red bell pepper halves lightly (or leave them raw) and use those as buns if you prefer something more firm. Some folks use sweet potato slices. Lettuce wraps are also quite good. I like the crisp, fresh flavor. Link to comment Share on other sites More sharing options...
dlocs1021 Posted October 31, 2015 Share Posted October 31, 2015 I go a different route.....I tend to make the burger using whatever mince meat I have bison, goat, beef etc. and season the portobellos with olive oil salt and pepper and grill them to use as a "bun". I feel like they hold up nicely on the grill and you are not eating a dripping mess. Link to comment Share on other sites More sharing options...
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