Soggy Portobello Mushroom


MrAlex

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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.

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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.

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