This is a recipe by Heather Duncan listed in our church cookbook, as “Perfect Portabellos.” She says it can be used in fajitas, as a burger, as a topping for salad, etc. We use it as a burger, so that’s what I’ve detailed here.
It’s simple to make and is the perfect choice for those meatless mood days. It’s great served with lettuce, tomato, and condiments of your choice – just like you would dress a regular burger. I like mine topped with peppers and onions sauteed in Italian dressing. Erich and I both like them on sprouted buns.
For added convenience, you can cut up some potatoes, toss with olive oil, salt and pepper and cook on the same baking sheet with the mushrooms. Voila, a “one-sheet” meal.
Plan on one cap per person, unless your kids are on-again-off again mushroom eaters like mine. In that case one per adult and extra veggies for the kids will do.
3 Portabello Mushroom caps (you can find them in the refrigerated section at Sam’s Club)
1/4 stick butter, softened
2 large cloves garlic, diced
chili powder to taste (though they’re still good if you don’t have this on hand)
1 pinch salt per cap
olive oil spray
Preheat oven to 350 degrees. Brush and rinse mushroom caps, remove stems, and arrange on a baking dish lightly sprayed with olive oil. Mix butter and garlic. Fill caps with mixture, sprinkle with chili powder and salt. Baked uncovered 30 minutse or until caps are tender.