Grilled Portobello Burger

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It was ok...I did not like that the mushrooms were full of moisture and the buns ended up soggy:(

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Just made these and they were delicious! I don't have a grill, so I used my cast iron skillet on med/med-high. To fix the moisture problem, it helps to do the following: take a dinner place and lay a smaller dessert plate upside-down on top to create a little dome. Lay the mushrooms (gills down on top after cooking and let drain for a couple minutes.

Mushrooms contain a lot of moisture and will release it on your bun if you don't drain it! It also helps to put a layer of mustard/mayo on a toasted bun to prevent sogginess.

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Yes, really tasty and easy to prepare. Will make it on the grill this weekend. Kudas to you. Shelly

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I have made all 3 sandwiches from this episode with the rib eye being my favorite but the Portabella was exellent too. All 3 of the sandwiches have so much flavor. I did cheat though and changed it to Mexican. I'm not a huge fan at all of feta so instead of the oregano and feta I used cilantro and quesco fresco. OMG --- DELICIOUS. Aaron keep it coming!

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These were just OK. I like all of the ingredients but I just didn't like them all together. The buns got immediately soggy, which made it hard to enjoy the bugers. If I make these again I will definitely drain the tomatoe, red pepper, onion mixture so that it doesn't make the buns soggy.

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I tried this reciepe for the first time during the weekday and could not believe the outcome. I have two teenagers who love meat but absolutely loved this sandwich. The flavors were amazing. If you follow this reciepe to the t you will not be dissapointed. We have added this to our regular line up of grilled foods and I have told my friends and family how incredible this is. Thanks for this recipe I am definitely paying attention to this show from now on.

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Loved this idea so much that I prepared it once again last night, this time tinkering with the ingredients a little bit.
Used crumbled gorgonzola this time. Used 1 more clove of garlic this time.
Used a little less vinegar this time and because my neighborhood market had no sourdough bread, I substituted whole wheat pita.
Because I ran out of propane, I used my oven.
Result- maybe a little more delicious than the last time. The crumbled gorgonzola was a great substitution. Perked up the sandwich a big notch!
And the additional garlic added a boost to the oil and to the portobello caps.
Also, I see no need to salt and pepper the oil. Salt and pepper the mushroom caps after you have brushed them up thoroughly (on both sides saves time and waste.
I'm thinking that next time I'm gonna add some red pepper flakes to that oil stage for an additional zap of flavor. Do not even think of not bothering to roast the red peppers as this is a most important step! IMO!

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Terrific sandwich. Light and healthy. I try to watch what I eat and every now and then like to have meatless and poultry meals. Saw the show that this burger and on Saturday, decided to try and make it for myself. This burger is easy to make. The only thing I added was using mozzarella cheese instead of feta (store I shop didn't have feta and I used sandwich thin wheat buns instead of Sourdough Bread. Had to Portobello Burgers with a baked sweet potato. Perfect meatless meal.

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We like to observe "Meatless Mondays" in our house, and I frequently search for new and interesting meals that will satisfy us (only one out of four is a vegetarian. This recipe is simple, tasty, and packs a meaty punch. I used sourdough English muffins for a bun, they tend to hold up well, and this burger was a big hit. Sweet potato fries were a nice accompaniment. (I found it slightly odd that the recipe serves 7 - had to pare it down for our family, but didn't bother with the math, just guessed at proportions since 7 is not a typical recipe yield.

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Aaron,
I watch your show every Sunday and you never ceased to amaze me with your menus and recipes. I enjoy your show so much that I have DVRed your show coutless of times that I'm nearly running out of room. Spare my T.V some room and bring out your cookbook for your fans!!!! I have recorded all of your game food recipes, Big Daddy sandwhich ideas, and then your bangin bacon cheddar scones...... Please Aaron, food network executives.....we need a A Big Daddy's House Recipe Book.//CookBook. I can not keep recording these shows.
Lastly, I love watching you. You have evolved from the Next Network Star to a real celebrity chef and T.V. personality. I love your show. You make cooking so easy that even the average at home mother, wife, daddy or husband can make your dishes. Keep up the excellent work and please get a cookbook on the market. I will be the first in line to buy!!!!!!
Lisa R. Jeffries