Midwestern Sweet Portobello Burgers Recipe
Active Prep: 5 min
Cook: 10 min
- 1/2 cup Midwestern Sweet Barbecue Sauce
- 2 Tbsp. red wine vinegar
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1/4 tsp. Kosher Salt
- 4 large or 8 medium portobello mushrooms, stems removed
- 1 Tbsp. oil
- 4 hamburger or 8 slider buns
- Sliced Pepper Jack cheese (optional)
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Combine Midwestern Sweet, vinegar, oil, garlic, and salt in a gallon-sized resealable bag. Add mushroom caps, seal, and refrigerate for 30 minutes to overnight. Heat oil in a medium pan over medium-high heat. Gently shake excess marinade off of mushrooms and place smooth-side down in the pan. Cook for 3 to 4 min., then turn over and cook for 3 to 4 more min., pressing mushrooms down gently to flatten. Remove from pan and place buns (cut-side down) into pan to soak up any remaining liquid and toast for 2 to 3 min. Assemble each burger with a mushroom and a slice of Pepper Jack (if using).
Top each mushroom with extra Midwestern Sweet and Thin Fried Onion Rings.
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