Quick, juicy burgers. My friends and I eat them at least once a week!

Recipe Summary

prep:
8 mins
cook:
9 mins
additional:
3 mins
total:
20 mins
Servings:
4
Yield:
4 burgers
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on broiler, and adjust rack so it is as close to heat source as possible.

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  • In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.

  • Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.

  • Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .

  • In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

Nutrition Facts

445 calories; protein 7.8g; carbohydrates 31.4g; fat 33.4g; cholesterol 5.2mg; sodium 426mg. Full Nutrition
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Reviews (214)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/04/2006
The good news is: our fire extinguisher works. I put the mushrooms on the top rack by the broiler, set the timer for four minutes and at three heard a *poof* from the oven. I opened the door to flames shooting out and licking the cabinets above. After our fire extinguisher put out the flames and I'd cleaned up, I finished up the sandwich, and thought it was pretty good. Then my daughter pointed out that the mushrooms I'd just eaten had been sprayed with a fire extinguisher. The poison control center assured me that the f.e. has mostly baking soda inside and that I shouldn't feel any ill effects. But the man laughed at me, so I have to add the caveat to the recipe: leave off the extra baking soda by not letting your 'shrooms catch fire in the first place. Other than the fire marshall warning, these were pretty yummy sammies. Read More
(271)

Most helpful critical review

Rating: 3 stars
01/29/2003
The Balsamic vinegar is a little strong. I found putting the marinade in a large bowl and then putting the mushrooms in the bowl to cover them quickly worked well Read More
(5)
311 Ratings
  • 5 star values: 224
  • 4 star values: 63
  • 3 star values: 18
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
01/03/2006
The good news is: our fire extinguisher works. I put the mushrooms on the top rack by the broiler, set the timer for four minutes and at three heard a *poof* from the oven. I opened the door to flames shooting out and licking the cabinets above. After our fire extinguisher put out the flames and I'd cleaned up, I finished up the sandwich, and thought it was pretty good. Then my daughter pointed out that the mushrooms I'd just eaten had been sprayed with a fire extinguisher. The poison control center assured me that the f.e. has mostly baking soda inside and that I shouldn't feel any ill effects. But the man laughed at me, so I have to add the caveat to the recipe: leave off the extra baking soda by not letting your 'shrooms catch fire in the first place. Other than the fire marshall warning, these were pretty yummy sammies. Read More
(271)
Rating: 5 stars
01/25/2004
I love portobello mushroom sandwiches and this homemade one rivals the best I have had in my favorite diner. I tweeked the recipe a bit to try and duplicate others I've eaten. I added grilled sweet onions, grilled peeled red peppers, and a slice of provolone. Plus I brushed the bread (NOT hamburger buns) with olive oil and grilled both sides. Very, very good! Read More
(91)
Rating: 4 stars
01/04/2004
we grilled ours on the bbq. very good. just wish we had better buns. heed the warnings. these burgers *need* nice buns. Read More
(47)
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Rating: 5 stars
01/25/2004
These are the best burgers! I have stopped eating hamburgers because I love this recipe so much. My only suggestions is chopping the capers instead of leaving them whole adding grilled red onions and Provolone cheese. Read More
(34)
Rating: 5 stars
06/16/2003
Very yummy. I reduced the vinegar by one tablespoon and added red cooking wine. We cook this on the grill about 1 1/2 to 2 min each side. Delicious even without the caper mayo! My 10 year old loved it and he doesn't like mushrooms. Thanks for the recipe. Read More
(26)
Rating: 5 stars
01/04/2004
Stop eating hamburgers! Why would you anyway with delicious portabello mushrooms that are so much quicker and healthier? This recipe is the best I've tried. Read More
(22)
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Rating: 5 stars
08/29/2008
Best summed up by my husband, "This is a mushroom?!?" These were delicious and we will have these again and again, I'm sure. Used fresh thyme and poured almost the entire marinade into the caps so all the flavor could be absorbed. Cooked them on the grill and added provolone and sauteed red onions. They were fantastic! And the clincher: it all came together, including a salad, in less than 30 minutes. Read More
(20)
Rating: 5 stars
07/16/2003
Wow--these were terrific! I will definitely be making a lot of these sandwiches in the future! A note to those of you who like me are a bit short on time: Hellmann's makes an herbed mayonnaise that I used in place of the homemade mayo listed in the recipe. It tasted great and saved a few minutes. Read More
(19)
Rating: 4 stars
07/14/2003
GREAT ALTERNATIVE TO BEEF. NEXT TIME I WILL USE SOME TYPE OF CHEESE AND ONIONS AND MAYBE LAY OFF THE VINEGAR A BIT. Read More
(13)
Rating: 3 stars
01/29/2003
The Balsamic vinegar is a little strong. I found putting the marinade in a large bowl and then putting the mushrooms in the bowl to cover them quickly worked well Read More
(5)
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