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Anonymous
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Portobello Burgers with Balsamic Mayonnaise

What you need: 

2 portobello mushrooms, stems removed
8 ounces vegan cream cheese
2 shallots or green onions, chopped
2 cloves garlic , minced
1/2 teaspoon thyme
1/4 cup fresh parsley, chopped
salt and pepper, to taste
olive oil, as needed
1/4 cup vegan mayonnaise
1 1/2 tablespoons balsamic vinegar
1/4-1/2 teaspoon ground black pepper
romaine lettuce, to serve
sliced tomatoes, to serve
vegan buns, to serve

What you do: 

1. Preheat oven to 350 degrees F. Take mushroom stems and finely chop. In a medium bowl, combine the stems, cream cheese, shallots, garlic, thyme, parsley and salt and pepper. Mix well.
2. Drizzle olive oil all over the top and bottom of the mushrooms. Stuff mushrooms with filling and put in baking dish. Drizzle olive oil on top of stuffed mushrooms. Cook for 20-25 minutes until cream cheese is a light golden brown.
3. In small bowl, add the mayonnaise, vinegar and pepper. Blend well. When there's about 3 minutes left on the mushrooms, toast the buns in the oven.
4. Spread the balsamic mayonnaise on both sides of the bun. Top with the mushroom, lettuce and tomato. Enjoy!

Preparation Time: 
35 min
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

As someone who loves mushrooms and also digs savory cream cheeses, this was a big hit for me! I adjusted it slightly by nixing the parsley and instead used fresh basil ribbons in the cream cheese. I also added two whole leaves of the basil along with the lettuce under the bun and we found that that herb added another yummy level to it. Like others I didn't make as much spread as is called for...just made half of it for two burgers and it was enough without being overpowering or too messy!

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So even though I'm sure it is amazing with the cream cheese, I felt it was a little too much for me.  So I just put the garlic, salt, pepper, thyme and parsley into my mayo mix.  I didn't have shallots so I just put thinly sliced raw red onion and tomato on my burgers as well as the romaine.  Since I wasn't baking stuffed portabellas, I just lightly drizzled them with olive oil and grilled them on my panini grill for about 15 minutes.  This recipe is soo good! 
I always make up extra spread so I'll have some for the next couple days.

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My husband and I both really liked this! I also broiled them at the end of the cooktime.  We will be making this again but next time I might try it without the thyme, I'm not very big on that. :)

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This was really good!  I made herbed tofutti so I didn't add the garlic or shallot or any of the spices. I kinda winged it, didn't measure anything, made it for one, and added (and adjusted amounts) what tasted/looked right. I also chopped some spinach and added that to the stuffing. I took furrysgirl's advice and broiled it to get a nice browning. Mmmm...

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Pretty yummy, and messy. If you love mushrooms, make this.

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This was delicious! Some comments/suggestions made by others that I agree with:
a) saute the shallots and garlic (my stems were yucky so I didn't use them)
b) the filling was probably twice as much as necessary (it oozed everywhere) and next time I would make four burgers
c) broil the mushrooms at the end to brown the cheese (my idea)
d) I would almost rather just make stuffed mushroom appetizers but the balsamic dressing really made the burger :-* Maybe it could be drizzled over the top?
So..... give this a try and play with it as you will. It is a messy, tasty treat! ;)b

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:D

Nom nom nom. These are so good! I don't make the mayo part, but instead add the balsamic to the cream cheese mixture. I used these to top pesto linguine tossed with sundried tomatoes and artichoke hearts. Fed it to my omni parents who couldn't get over how good they were! I also made baby bellas and served them as an appetizer at a bbq and everyone raved. 6 stars! Thank you!

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:)>>>Yummy! I loved this, it was so decadent! The only changes I made were adding sundried tomato's and 1tbs nutritional yeast to the cream cheese mixture, topping it off with green onions, and cooking it closer to 40 min to get a nice brown color. So delicious, and the mixture made enough for three mushrooms. Thanks alot, this will become a staple in my house.

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This sandwich was truly delicious!  My husband asked for seconds and was really disappointed when I told him there were none.  One of my favorite recipes! ;)b

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this recipe was great! I changed it up a bit, as others did. Instead of the mayo, I marinated the mushroom in some balsamic vinegar & olive oil, then cooked it over the stove, instead of in the oven. & since people were saying the cream cheese mixture was really good, i decided to have the whole thing on a bagel. it made a very delicious dinner :-) 

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