Portobella Mushroom Burger
Serves 2
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  1. 1/4 cup Leo’s Italian or Leo’s Balsamic Vinaigrette dressing
  2. 2 Portobella mushroom caps, stems removed
  3. Texjoy Steak seasoning
  4. 2 slices provolone cheese
  5. 2 whole wheat buns
Optional ingredients
  1. Sliced tomato
  2. Fresh green spinach
  3. Sliced grilled onions
  4. Sliced avocado
  5. Mayonnaise
  6. Dijon Mustard
  1. In a large shallow dish, marinate each portobello mushroom cap with 2 tablespoons Leo’s Italian or Leo’s Balsamic vinaigrette dressing. Also, lightly season each mushroom cap with Texjoy Steak seasoning. Turn a few times allowing each side to coat. Let marinate for 30 minutes to 1 hour.
  2. In oven-safe saute pan add 1 tsp olive oil and turn on med-high heat.
  3. Place caps in saute pan, gill side up and sear for 3 minutes and then flip and sear for 3 more minutes. Flip again and add 1 slice of provolone cheese to each mushroom. Place in oven at 350 degrees F for 20 minutes.
  4. Serve on warm whole wheat bun and add all desired fixings.
Leo's Originals http://www.leosoriginals.com/