When my husband and I go on our date night to the The Arc-light theater, we always order their tasty Beef Portobello Mushroom Tower. It’s the perfect meal when we’re trying to avoid a big over-stuffed breaded burger but still want the beef experience. My version of the Beef Portobello Mushroom Tower includes a bunless 1/2lb of 100% certified angus beef served on top of a grilled portobello mushroom and stacked high with hearts of romaine lettuce, sliced tomato, grilled maui onions, crumbled bleu cheese and a generous helping of spicy mustard. I marinade the mushrooms and onions with balsamic vinegar, olive oil, salt and pepper and lightly season the organic beef burger patty. Everything gets cooked up on my indoor grill and then topped off with hot mustard, placed on a big bed of lettuce and dressed in balsamic and oil…Oh Yeah!!! This recipe is so tasty and filling that my kids ask for the Beef Portobello Mushroom Tower as well, okay maybe they’re not worried about getting over-stuffed — but they do love the idea that it’s a tower of yummy food.
It’s time to transform….
Ali in the Valley
Portobello Mushroom Tower…
A bunless 1/2lb of 100% certified angus beef topped with a grilled portobello mushroom and stacked with hearts of romaine lettuce, sliced tomato, red onion and crumbled bleu cheese
1/2 lb of 100% certified angus beef
4 portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tablespoons olive oil
1 tbsp chopped rosemary
1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
4 thick slices maui white onion
4 thin slices tomato
1/2 avocado (sliced thin (optional))
Hearts of romaine lettuce
In a large bowl, whisk together vinegar, soy sauce, oil, and Montreal steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
Season the beef patties with steak seasoning, salt and pepper. Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Cook the burgers for 5 mins on each side until done to your satisfaction. Remove beef patties from grill and cover with foil to keep warm.
Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently. Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side.
To finish, place the lettuce plate and grilled portobello mushrooms on top with the grilled onions, sliced tomato, avocado (optional), spicy mustard.