Hamburguesas con Queso y Champiñones Portobello al Chile Verde

Ingredientes

• 4 large portobello mushroom caps
• 4 buns
• 1/4 cup bbq sauce
• 3 Tbs balsamic glaze
• 3 Tbs dry steak seasoning
• 1 Tbs vegan worcestershire sauce
• 1/2 tsp liquid smoke
• Mustard
• Pickle
• Cheese Sauce
• Green Chiles
• Onion
• Tomato
• Lettuce

Preparación

1. 1

   Prepare marinade by whisking the marinade ingredients together

2. 2

   Clean mushroom caps and remove steps

3. 3

   Coat mushrooms generously with marinade and place in a shallow container

4. 4

   Marinate for at least 1 hour

5. 5

   Meanwhile, prepare cheese sauce (if using)

6. 6

   Prep your veggie toppings and have them ready to go

7. 7

   Preheat a skillet over high heat

8. 8

   Place mushrooms, stem-side down, in a skillet (do not overcrowd)

9. 9

   Cook on high heat for 3 minutes

10. 10

    Reduce heat to medium and place something flat and heavy on top of the mushrooms to flatten (I used a stock pot with some water)

11. 11

    Cook for 2 additional minutes before removing the stock pot and flipping burgers

12. 12

    Replace stock pot to flatten the other sides and cook for an additional 2 minutes

13. 13

    Remove the stock pot, and add a little water to deglaze the pan if necessary

14. 14

    Increase heat to evaporate any remaining liquid

15. 15

    Toast buns if desired and assemble burgers