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Teriyaki Mushroom Mushroom Burger
...in your mind.
Teriyaki Mushroom Mushroom Burger

Teriyaki Mushroom Mushroom Burger

I shot a show at the San Diego Zoo – wait, make that ‘world famous’ San Diego Zoo. I felt like cooking with anything ’meat’ would have been in poor taste and my sister in law Cheryl suggested I make something with Portobello mushrooms cuz they taste meat-like but aren’t. So I did…and I loved it and you will too. Makes 4 burgers

Ingredients

  • 1 pound sliced mushrooms
  • 4 Portobello mushrooms, the big guys right?
  • Olive oil
  • 1/3 cup teriyaki sauce
  • 4 whole wheat buns
  • 8 slices Monterey jack cheese
  • 2 ripe medium tomatoes, cut into 8 slices
  • Mayo

Directions

  1. Put sliced mushrooms in a pan and cook over medium heat until softened – add teriyaki sauce, mix and turn off heat
  2. Heat grill to medium/high
  3. Lightly oil Portobello’s, place on grill & cook 3 - 4 minutes on each side until softened, add 2 slices of cheese to each mushroom – and put the buns on the grill
  4. While cheese melts and buns toast – heat the teriyaki mushrooms
  5. On the bottom buns once toasted, put some mayo and a little teriyaki and mix, top with tomatoes, Portobello’s and then the sliced mushrooms and the top bun
Teriyaki Mushroom Mushroom Burger

Teriyaki Mushroom Mushroom Burger

I shot a show at the San Diego Zoo – wait, make that ‘world famous’ San Diego Zoo. I felt like cooking with anything ’meat’ would have been in poor taste and my sister in law Cheryl suggested I make something with Portobello mushrooms cuz they taste meat-like but aren’t. So I did…and I loved it and you will too. Makes 4 burgers

Ingredients

  • 1 pound sliced mushrooms
  • 4 Portobello mushrooms, the big guys right?
  • Olive oil
  • 1/3 cup teriyaki sauce
  • 4 whole wheat buns
  • 8 slices Monterey jack cheese
  • 2 ripe medium tomatoes, cut into 8 slices
  • Mayo

Directions

  1. Put sliced mushrooms in a pan and cook over medium heat until softened – add teriyaki sauce, mix and turn off heat
  2. Heat grill to medium/high
  3. Lightly oil Portobello’s, place on grill & cook 3 - 4 minutes on each side until softened, add 2 slices of cheese to each mushroom – and put the buns on the grill
  4. While cheese melts and buns toast – heat the teriyaki mushrooms
  5. On the bottom buns once toasted, put some mayo and a little teriyaki and mix, top with tomatoes, Portobello’s and then the sliced mushrooms and the top bun