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Portobello Burgers with IPA Mustard

28 June, 2013 by Sloane 1 Comment

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Until last year, I thought I was allergic to Mushrooms. I’ve spent my whole life avoiding them.

I was sick a lot as a child, and my parents thought I was allergic to mushrooms {I was sick all the time and would get sick after eating them so they assumed I was allergic to them on to of everything else}. I thought I was, too.

I was eating lunch at work one day and my throat started feeling weird, and I started developing hives on my face and neck. Luckily, I worked at a Allergy Specialist at the time and quickly downed some Benadryl. I found out there was mushrooms in the gravy I was eating. When I was in Italy, I had a few bites of mushroom risotto, one night, and was sick the next day.

Neither of these satiation made since though. My throat never felt weird before. Was I really sick in Italy from the large amount of alcohol I had the night before instead of the mushrooms?

I slowly started experimenting with mushrooms last year to find out the truth. I tried them a few times and nothing happened. I wasn’t sold on them, though. I wasn’t a fan of the texture or the taste.

Huck loves mushrooms, so I started cooking with them in dishes: pasta sauce, casseroles, ect. I started to enjoy the taste after a while. A few weeks ago I tried something I’ve always wanted. A Portobello Burger and it was amazing!

Last week, Portobello Mushrooms were on sale, so I bought some for lunch.

It was so good and easy to make. And I really didn’t miss the meat at all. Huck even enjoyed them.

I served my Portobello Burgers with IPA Mustard. I cheated and used prepared spicy brown mustard. It was already in the fridge. Lunch came together in less than 15 minutes.

These burgers would be a great addition to your 4th of July cookout. It would pair great with my Pomegranate and Lime Beer Punch. Light and refreshing.

Do you ever substitute veggies for meat?

Portobello Burgers

Print recipe
Serves 2

Ingredients

  • 2 Large Portobello Mushroom Caps
  • 1-2 teaspoon Oil
  • Salt and Pepper To Taste
  • Topping For Burger (Buns, Cheese, Lettuce, Tomatoes, Onion, IPA Mustard, Pickles ect.)

Directions

Preheat grill or indoor grill pan over medium heat. Lightly coat each Mushroom with Oil and season with Salt and Pepper
Cook Mushroom 3-4 minutes per side. Remove from pan and serve with your favorite Burger toppings.
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IPA Beer Mustard

Print recipe

Ingredients

  • 1/4 cup Prepared Spicy Brown Mustard
  • 1 tablespoon Honey
  • 2 tablespoons IPA Beer

Directions

Combined all ingredients. Taste and add more honey if you would like a sweeter mustard.
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Related Post:

  • IPA Kimchi
  • IPA Cajun Gravy
  • Pomegranate and Lime Beer Punch
  • Beer Shrimp Boil

Filed Under: Beer, Beer Recipes, Dips/Spreads/Sauces/Dressing, IPA, Sandwiches Tagged With: IPA mustard, portobello burger

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Comments

  1. Anonymous says

    28 June, 2013 at 3:26 PM

    We’re not always right about things but it sure was strange every time you ate them you would get sick. The mushrooms are expensive so maybe when they go on sale I’ try it.

    Reply

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Hi. I'm Sloane. I'm a Food and Beer Blogger in South Florida. I'm married and have two furry children. Life Food and Beer follows me as I explore the world eating and drinking along the way.

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