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Portobello Mushroom Burger Marinade - Yahoo Recipe Search
YummlyPortobello Burger With Savory Balsamic Marinade With Extra-virgin Olive Oil, Balsamic Vinegar, Garlic Cloves, Fresh Thyme Leaves, Dried Oregano, Sea Salt, Freshly Ground Black Pepper, Portobello Mushrooms, Wheat, Red Onion, Lettuce Leaves, TomatoYummlyPortobello Mushroom Sliders | Veggie Burger With Portobello Mushrooms, Slider Buns, Marinade, Olive Oil, Balsamic Vinegar, Worchestershire, Garlic Cloves, Garlic Powder, Dried Basil, Dried Thyme, Salt, Pepper, Kimchi, Egg, Mayo, Greens, Hot SauceYummlySteakhouse Marinated Portobello Mushroom Burger With Portobello Mushrooms, Steak Marinade, Peppercorn, Yellow Onion, Bacon, Butter, Bbq Sauce, Crumbled Blue Cheese, Whole Wheat Burger Buns, CanolaYummlyGreat umami flavors! Balsamic vinegar with soy sauce is a tasty combination as a marinade for the portobellos. I don’t cook with oils, so I baked this on parchmentYummlyPiled Portobello Gouda Burgers With Roasted Garlic With Olive Oil, Soy Sauce, Cooking Sherry, Balsamic Vinegar, Marinade, Garlic, Portobello Mushroom Caps, Red Onion, Gouda Cheese, English Muffins, Tomato, Avocado, Butter LettuceYummlyGrilled Teriyaki Portobello Burgers With Smoked Gouda With Portobello Mushrooms, Soy Vay® Veri Veri Teriyaki® Marinade & Sauce, Olive Oil, Whole Wheat Hamburger Buns, Smoked Gouda Cheese, Butter LettuceYummlyGrilled Teriyaki Portobello Burgers With Smoked Gouda With Portobello Mushrooms, Soy, Soft Rolls, Smoked Gouda Cheese, Butter, Red OnionsFood.comThis fresh seitan recipe from the Candle Cafe is the best I've ever had, but unfortunately it does take about 6 hours to make. A lot of that time is simmering or marinating time, but you need to start making this early and be aware that it can take a good half hour to knead the starch out of the dough. If will look like a lot when you first form the dough, but by the time you're done washing out the starch, it will have shrunk a lot! It will puff back up a bit during the simmering, though. These end up with a really good flavor and are kind of reminiscent of a beef roast/steaks. These go well with the wild mushroom gravy that the cafe serves them with, so I included that recipe with the seitan one here. The ingredients following the hot sauce are for the gravy. You can also use leftover marinade for portobello burgers to grill in the summertime.Food52I just love a good sandwich. And I mean a GOOD sandwich. One that’s filled with fresh ingredients, is bursting with unique flavors, and is completely satisfying yet wont make you go into a food coma at your desk. This roasted portobello and peach sandwich definitely fits the bill. You start off roasting the mushrooms and peaches in a balsamic vinegar marinade. This turns them slightly sweet, which pairs perfectly with the salty, sharp blue cheese. Add some basil and arugula for freshness. And it’s all surrounded by a crunchy whole wheat English muffin. Can you say YUM?!?! It’s not summer yet in Seattle, but eating this sandwich makes me feel like it is! I’ve been a little obsessed the past few months with using English muffins as the buns for my sandwiches and burgers. Good bakery rolls are so oversized sometimes that all the other ingredients of the sandwich can get lost in there. And those flimsy buns from the grocery store are just subpar in my opinion. The English muffin is a happy medium.
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