Ok, so the burgers aren’t really burgers, they’re just portobello mushrooms and the zucchini pickles aren’t really pickles at all, they just look like pickles. So now that my disclaimer is out of the way, we can get into this recipe.
I love mushrooms and it’s been a while since I’ve made portobello “burgers” so I felt inspired when I walked by them at the grocery store. I remembered I had some brie at home so it just made sense! This is another one of those quick and easy recipes that still looks and tastes gourmet, right up my ally!
- 2 zucchinis cut in half and sliced length wise
- 2 portobello mushrooms with the stem removed
- 3 tbsp olive oil
- 4 tsp garlic – minced
- 6 slices of Brie (or more if you like it cheesy)
- A handful of Kraft shredded cheese Habanero Heat
- Salt and pepper to taste
- 3 tbsp of mayonnaise
- 3 tsp Sriracha hot sauce
- 2 buns of your choice (we used the thin rounds)
- Preheat the oven to 425F. Mix the olive oil and garlic in a small bowl, add salt and pepper.
- Place the sliced zucchini and mushrooms on a baking sheet and brush the oil garlic mix generously. Coat the mushrooms on both sides so they don’t dry out, but place them cap side down.
- Bake for 20 minutes. While the veggies are baking mix the mayonnaise and Sriracha together and spread on the buns.
- When the veggies are ready switch the oven to broil, put the cheese on the mushrooms and broil for about 3 minutes just enough for the cheese to melt
And most importantly grab lots of napkins/tissue/wet-naps because this will be one of the messiest burgers you ever ate. Enjoy!!!