Barbecue Season - Part One - Portobello Mushroom Burgers
Updated: May 4, 2019
The season of Barbecue is a great season, it is time to get out, in the sunshine and be creative. So in this series of posts we are beginning with an easy vegan essential! The Portobello Mushroom Burger!
Finding the perfect mushroom s important, make sure to select firm fresh mushrooms. Ideally look underneath as the base should be dry and well structured. Try to avoid any dark brown patches or moist textures.
Next step is to gently wash the mushroom to remove any unwanted dirt or debris. Gently remove all of the gills from the inside of the mushroom, this will allow it to absorb the flavour throughout.
To marinade the mushrooms prepare a baking, or casserole, dish. Then place your mushrooms, base side up, into the container and fill each mushroom with marinade, this is the same marinade we've used before (recipe below). Allow the mushrooms to marinade for at least 3 hours, turning every hour if you can, no issues if you can't.
The marinade is the key for the beautiful flavours.
For this you will need the following, remember to adapt as you wish or require.
4 Tablespoons of Balsamic Vinegar,
8 Tablespoons Virgin Olive Oil,
1/4 Cup of Fresh Organic Herbs,
1 Tea Spoon Organic Garlic Himalayan Salt,
1 Tea Spoon 4 Peppercorn Mix Himalayan Salt.
To prepare use a small bowl or cup - large enough to fit the whisk. Begin by mixing the Vinegar, Oil, Herbs, Garlic Salt & Pepper Salt.
Gently rub the marinade into the mushrooms, ensuring full coverage of the mushroom.
While the mushrooms are marinating, prepare the bbq, allow the fire to get to embers before. Try to avoid using any chemicals to start your fire, many of the chemicals can continue to burn throughout the bbq and penetrate your food. Whilst waiting for the fire to burn down prepare some fillings.
Buns are one of the best part, see our perfect buns recipes (coming soon), it has become a rule to lightly toast the inside of the buns on the bbq, only for about 10-15 seconds just to give a slight crunch and avoid the condiments soaking into the bun.
Cook your mushrooms on the bbq, underside up to begin with and then flipping as required.
I suggest serving spinach, avocado, sliced red onion and a light sweetcorn salad, mixed with herbs, red peppers and spring onions.
Please see my follow up posts for tips and tricks to a healthier lifestyle, mindset and outlook with simple steps that we can all do. Please adapt all information to your own life and in a way that works for you. Thank you for reading, feel welcome to share, post and tag all posts with #TheGoodSaltCompanyLife.
Click here for Recipes.
Click Here for Barbecue Season - Part Two - Kebabs! Vegetarian, Fish or Meat. (coming shortly)
By The Good Lifestyle Co