My relationship with mushrooms has changed drastically throughout my life. As a kid I loathed them with great disgust. I avoided them at all cost and expected to be a mushroom-hater for life.
Then in college I decided to give them another try after learning how healthy they are. I diced them up small and hid them in my food. I stopped meticulously picking them out of dishes and was pleasantly surprised when I no longer cringed when I came across one.
Fastforward to now and I’m happy to say my mushroom-hating days are behind me. In fact, they’re one of my favorite foods- so much so that I now love portobello bugers!
If you too have a food that you’ve always hated, don’t give up hope. It’s possible to change your taste preferences.
I recommend starting small- don’t swing for the fences (i.e. eating a tomato like an apple if you don’t like tomatoes). Instead, dice them up small and incorporate them into your favorite recipes; over time you’ll begin to enjoy that added element and they’ll slowly grow on you.
Garlic Balsamic Portobello Burgers
Ingredients
Balsamic Marinade
- 1/4 cup balsamic vinegar
- 1 tbsp agave or honey
- 4 cloves minced garlic
- 1/4 tsp salt
- 1/4 tsp pepper
Burgers
- 2 portobello caps
- 1/2 onion sliced
- 2 buns
- romaine lettuce, tomato (sliced) any other additional garnishes
Instructions
- Preheat oven to 400'F.
Balsamic Marinade
- Combine all marinade ingredients in a small bowl and mix.
- Clean and remove stems of mushrooms. Place the mushrooms and sliced onions in a Ziploc bag and pour the marinade over them. Let them sit in the marinade for 15 minutes.
Burgers
- Once mushrooms and onions have finished marinading, remove them from the Ziploc bag and place on a foil-lined pan. Pour the marinade over the mushrooms and onions and place the pan in the oven.
- Bake for 20 minutes, flipping the mushrooms and stirring the onions halfway through.
- Assemble burgers by placing a mushroom cap on the bottom bun and topping it with the caramelized onions, lettuce, tomato, and any other garnishes you choose and the top of the bun.
Notes
