Does Santiagos Albuquetque Nm Portobello Burger Vegan Have Beef
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02/14/2002
Wow! The cheese really makes this a treat. I tried grilling this on my Foreman grill for just a few minutes, and it comes out perfect!
06/03/2006
Honestly, as a real meat lover, I could replace hamburger forever with grilled portobello! The taste is across belief. Simplified things a bit, as some men might. Just used a dish of olive oil, added a nuance of salt and pepper and brushed it on. I also did the same to one/two" thick cuts of onion and grilled them adjacent (onions a little longer of course). When they were both finished, I topped the mushroom with the thick cut onion and topped that with provilone. What a surpise I am telling you. Skillful luck and Thank you!
06/25/2003
I love this recipe and can swallow this every day. I serve this on a whole grain bun with some roasted red peppers, a slice of cherry onion, and reddish (or green)lettuce. An excellent sandwich! I have also broiled the mushrooms in my toaster oven, and the results are just as good every bit grilling them.
08/01/2003
Absolutely succulent! My hubby was surprised at how meaty and satisfying these were. I used fresh basil every bit opposed to dried and they turned out dandy. I also only marinated them for about x minutes since I take had experiences in the past where the mushrooms soak upwards too much of the vinegar and end upward tasting sour. A great vegetarian alternative!
04/18/2006
I scaled this downward to serve one (incl marinade - didn't double the vinegar), and it turned out slap-up. Took some other reviewer's advice and added fresh basil, which was delish. Swapped feta for provolone. Broiled the mushrooms (along with rings of onion to keep acme) in my tiny toaster oven, and it worked out just fine. Used ciabatta bread, which I'll change side by side time to something less dense. Succulent, reliable marinade for mushrooms. Thanks for the recipe.
07/24/2012
Motility over, steakburgers!! With these, your nearly ardent beef lover tin exist completely satisfied. My husband is all about the beefiness. He had to agree, these sandwiches requite a burger a real run for its money! Grilled, carmelized onions are a nice addition, as is a slice of tomato and/or avocado. We like information technology topped with Gruyere, and accept besides used Brie to rave reviews. I take taken lately to adding a couple of spritzes of soy sauce to the marinade to increase the complexity of flavour, as well as to common salt perfectly. I've too added a tsp of Dijon mustard, too as a bit of chopped, fresh rosemary from the garden, both with tasty results. Yous tin can vary the marinade how ever yous want. Easiest way to marinate (mess-free, too!) is to combine all ingredients in a ziplock. Replacing the balsamic with half the measure out of rice vino, 1 Tb chopped, fresh ginger, a little chocolate-brown sugar and 3 Tb soy sauce makes a nice Asian variation. For those who establish the vinegar gustatory modality to exist overwhelming, information technology could exist that you left information technology to marinate too long. 10-15 minutes produces the all-time results. If the timing is right, then I'd suspect the make of balsamic is the culprit. It'due south best to purchase simply genuine Modena balsamic. Granted, information technology volition set you back a few bucks, but the results are unequalled. The flavor is robust, all the same incomparably smooth, with none of the acidic sharpness y'all become with cheaper brands. Make sure you toast your bun, because those portobello caps are juicy. A+ meat alternative meal!
06/29/2010
Portobello mushrooms are really crimini mushrooms that were allowed to grow to a larger size for a realtaste of beef peel the top of the mushroom from the outside border th the center rotating as you lot go and spoon out the gills with a soup spoon, then marinate in fresh lime juice turning every 20 min. then grill and sit bak ...yous'll swear your eating a hamburger...bask
01/26/2006
Fantastic!! I found the amount of aioli sauce to be enough for 6 portobello mushrooms. I served them on wheat buns that I basted with olive oil and grilled until lightly toasted. I too made "Broiled French Fries I" from this site to get with them. To die for!! Thanks for the recipe!
06/25/2006
These were pretty good. I don't have a grill so I broiled them. We ate them on a toasted French baguette, with a triple cream brie. Information technology was lacking something so we added raw red onion, which did the trick. Next fourth dimension I'll use goat cheese and add arugula.
09/17/2002
My husband loves making these. The kids call back they're cracking and have enjoyed them also with cheddar, monteray pepper jack, and mozarella cheeses. In one case the "burger" is assembled we like to acme the mushroom with some marinara sauce and serve on toasted portuguese rolls. Wonderful!
07/07/2007
These were really,really good. Not bad pairing it with grilled onion. I usually don't melt with this type of mushroom, then I didn't remove the gills within(big mistake). It looked like blackness ink running off the shroom. So my tip would be, don't forget to scrape the gills off.
01/16/2011
This was pretty skilful. Due to time constraints, I did not marinade this for more v minutes. Next time I might add a dash of crimson chilie flakes for a boot. I broiled these on low keeping a close eye. I also threw some lycopersicon esculentum slices on the pan and slow baked them. I topped it off with a grilled red bong pepper. Super tasty.
04/12/2007
Balsamic Vinegar and Portobello mushrooms are 1 of those perfect combination. Sometimes I cut the mushrooms into big chunks layer them in a hoagie bun summit with the cheese and brand them into a cheesesteak type sandwich. Yum!
02/27/2009
Fantastic! My beau was kind of put off at first when he heard we were having mushroom burgers, 1 bite and he was hooked. I served mine on a cheese bun, with avocado, sautéed onions. I also made some garlic mayo with a bit of cumin in it. I served it with dwelling-fries and nosotros dipped the chips into the mayo as well... yummy!
08/01/2007
Incredible! I took one bite standing in the kitchen and couldn't stop eating! I devoured the whole thing right at that place! I made my own aioli sauce with ii cloves garlic, juice of i/2 of i lemon, virtually a tablespoon of EVOO, and one egg yoke and composite it in my magic bullet. The perfect tart/spicy spread!
09/fifteen/2011
Mmm these were pretty good! Followed the recipe verbatim, it was quick and elementary, an platonic weekday meal. I made carmelized onions which went nicely with the melted provolone...yum!
06/17/2010
I ended up pan frying the the caps instead of grilling them so they weren't as "crispy" only the marinade was fantastic. I put the caps on fresh toasted sourdough with cheese. a slathering of fresh fabricated guacamole and a recollect piece of tomato plant and i was amazing.
x/31/2006
Yummmmmmmmmmmmmmmm!!!!! Delicious! I didn't take a way of grilling these, so I only sauteed them until washed and they were scrumptious! A real vegetarian care for. My married man thought they were great, too. I will definitely make this one again. Cheers!
08/06/2006
I've fabricated these three times this summer, and they're slap-up every time. They're good with feta, besides.
05/21/2012
These were great! Didn't change a thing!
03/03/2014
tried this for the first fourth dimension and information technology was a hit! hubby couldn't end raving about it. used goat cheese instead of provolone since we are dairy-free and used a cast iron grill pan on medium low and the portabellas turned out awesome! thanks for posting bob!
08/27/2002
This was great, and very easy to prepare. I didn't accept any provolone. We ate ours on buns with grilled onions and parmesean. Will try the provolone next fourth dimension. I've tried to make portobellos earlier and they always turned out dry. These were simply as good, if not better than whatever eatery mushrooms I've had.
02/22/2007
This was great despite the fact that I broke the mushroom trying to remove the stalk. I also cooked information technology indoors, on tiptop of the stove. That worked fine. I topped mine with Bleu Cheese and grilled onion as other suggested. I think any cheese would piece of work, become for what you like.
01/27/2014
Delicious! This was very easy to make. I cut the mushrooms in half after cooking and served as sliders on ciabatta breadstuff.
06/09/2010
This deserves to be fabricated on a regular basis during grilling season - top notch! I didn't use the entire 1/4 cup of balsamic vinegar and opted to employ fresh basil and oregano which I think fabricated a huge departure. Side by side time, I'll take the suggestions of others and caramelize some onions to throw on top. So skilful! Thanks for sharing this recipe!
02/22/2011
Very skilful particularly with aioli sauce. Loved the cheese on tiptop. Just thought the balsamic vinegar was a little overpowering.
06/29/2006
Very tasty! I didn't take any garlic on manus so I used a little garlic salt. Served on a toasted bun with swiss cheese, tomatoes and herbed mayonnaise. Yum. Will make again!
03/sixteen/2011
This was a cracking recipe. I used one tablespoon of fresh basil instead of the dry basil. It was yummy. Adjacent time I will use fresh oregano.
09/15/2002
Excellent! This is delicious and easy. The portabella is then moist and the marinade is incredible. The cooking times were perfect. Cheers!
09/07/2010
These were okay. I quite enjoyed the flavor (we dear balsamic vinegar and have it on salad pretty much every day), simply the vinegar flavor overpowered all the other flavors, including the cheese, the bun, and the actual mushroom flavor. I recall these mushrooms would be better over rice or pasta than on a bun. Adjacent time I'yard going to try simply brushing the mushrooms with oil, seasoning them with salt and pepper, and grilling them. That way the great mushroom flavor will smooth through.
eleven/23/2003
These were great! I marinated mine all day before cooking them on the BBQ in the evening. I also added roasted peppers to them.
01/xix/2014
This is a great recipe and easily expandable with extra toppings to intensify the flavor. On my George Foreman grill, I grilled: fire-roasted red pepper, minor corporeality of artichoke heart and red onions. With a pastry castor, I lightly coated some Artisan bread and grilled this as well). Then grill the Portobello mushrooms. Pat the mushrooms dry after grilling or the staff of life volition become soggy. Put information technology all together. Top with a few pieces of green leaf lettuce. A very colorful, tasty, and filling repast.
xi/02/2013
For lunch almost every twenty-four hour period I have portobello mushroom broiled with olive oil, garlic and Herbes de Provence and then wrap it in thin pita breadstuff, with tomatoes slices and a little bit of light mayo. Out of this world tiffin.
03/x/2014
A niggling likewise tangy for me merely corking. I will need to tone down the balsamic next time. Did mine in the oven on rack with pan to take hold of drippings. Mushrooms were done in the right amount of time.
03/02/2014
Our favorite meal lately. I follow this recipe to the "T" and it is perfect. I use my whole wheat bread recipe to make the buns and it makes a peachy pairing. Absolutely love it. We used to go to a fancy eating place where my DH always ordered the marinated portobellos... This tastes exactly the same but doesn't cost $xxx per plate.
03/13/2014
I have made this recipe twice at present and both times for separate groups of people. Everyone has LOVED it and so far!! I want to brand this a lot more, and honestly I wouldn't modify a thing in the directions.
09/21/2011
I think I liked the thought of these "burgers" more than the actual burgers. They may have been better with some sauteed onions and crispy turkey bacon. Probably won't make these once more. Distressing!
04/16/2011
These were pretty skilful for my offset mushroom burger! Will definitely try once again sometime!
12/22/2013
These were soooo good! Didn't change anything!
05/15/2014
I thought this was pretty amazing. I used Sharp provolone from the deli. Whole wheat buns from the bakery, smeared left over marinade on the bottom bun and made a avocado mash (avocado, diced red onion, ez pepper, ez cajun seasoning, lemon juice to gustation) for the tiptop bun. Added love apple, red onion and spring greens mix. Delicious! I recollect the guac (or mash every bit I call it), actually adds depth and flavor that others seem to suggest is missing.
03/17/2011
Very easy and filling sandwich.On a hard roll with vegan cheese ,roasted red peppers and ruby onion makes information technology even better! Delicious!
06/03/2000
I have used a similar recipe from Vegetarian Times. These are easy on the grill or the broiler and are delicious!
02/ten/2014
I beloved this recipe! So much flavor and the mushroom takes in all the marinade. It's so good, all my meat eating family unit idea a mushroom burger was gross until they tried this, and they were very surprised.
07/25/2007
Fashion too vinegar-y for my liking. Prefer other porobello mushroom recipes to this 1.
02/20/2006
Great recipe! We have made these a few times already, and will definately brand them over again. The balsamic vinegar goes perfectly with the mushrooms. This fourth dimension we lightly toasted the buns and served them with just the cheese. It was perfect.
12/22/2013
This tasted dandy simply I plant the mushrooms to exist holding on to the marinade also much and when I ate the burger the marinade dripped everywhere!!!! Maybe it's considering of how I baked information technology, I would have liked baking directions since not everyone has a grill.
01/13/2012
These shroom' burgers are so practiced. The mushrooms are magical .... only non that kind of magical... only almost. My only tip is to toast your buns. These mushrooms are juicy and will moisture your buns. So go 'em nice and crispy or the outset bite volition go out you with a soggy mess. I spread some garlic aoli on these bad boys and they were and then bad... they were practiced... and then good...
03/20/2011
It's making my oral cavity h2o just thinking about how yummy they were :)
09/06/2010
Amazing! We topped our "burgers" with avocado, arugula, and grilled onions. This was the first mushroom burger I've always had, and information technology was absolutely delicious. With vegetarian meals this good, who needs meat?!
05/xx/2010
This was admittedly astonishing... meliorate than a regular hamburger. This was my best meal so far since going vegan. Fifty-fifty my carnivorous son and husband were surprised how good information technology was when I allow them have a bite. My son kept looking at my burger every bit he ate his regular hamburger. I highly recommend this recipe... every bit is!
02/22/2009
I cannot believe a portobello mushroom could taste then good! I've made this recipe about 5 times now. The merely thing I changed was double the marinade. (I exercise this with almost every recipe.) I didn't desire my mushrooms to dry out. I would highly recommend this recipe. Your friends and guests won't believe this is a mushroom burger! Also, but in case this is helpful to anyone, I grilled these on my George Foreman. :-)
08/15/2011
My very carnivorous boyfriend said he'd exist completely willing to switch from burgers to these mushrooms... he asked for them once more ii days later! We make them with blueish cheese crumbles (melted into the gills) and caramelized onions on elevation. Astonishing!
04/02/2015
Fantabulous. Didn't have basil and doubled the garlic. Topped it with blue cheese, carmalized onions, lettuce, and Dijon mustard. Suburb.
06/08/2011
This was yummy! I added some roasted bell pepper and a lycopersicon esculentum and used swiss cheese. And I as well added caramelized onions. Thank you!
12/09/2011
I've made these "burgers" on the grill and in the broiler and the flavor is great either way. Make certain to flip your mushrooms over to let some of the excess marinade bleed out, or your burger will be mushy!
02/18/2011
De-Lish!!!! Make it your own with your ain creative toppings and bun. I topped mine with grilled scarlet peppers and onions that were too marinated in the aforementioned as the mushrooms.
01/09/2002
We could swallow this every day! Fifty-fifty my married man, an avowed meatatarian, loves this.
08/24/2010
Delicious! The marinade was awesome. I grilled them on our George Foreman grill and they came out perfect.
05/11/2007
I have to disagree with the majority. Hubby went fishing so I thought I would effort one for breakfast since I bought a package of three mushrooms. Good thing I did. I didn't like it at all, and I'm certain my hubby of 36 years of wedded bliss would not have been very happy if I served one of these to him. I had non read whatever reviews and followed the recipe exactly. The vinegar taste did it in for me. Deplorable Bob, non everybody likes the aforementioned matter.
08/08/2010
I did these under the broiler. I practise not accept a drip pan or a wire rack, so I only put some foil over a baking pan and punched a few holes in it hither & there with a toothpick. Came out delicious! I as well used swiss instead of provolone cheese and added lettuce, tomato, red onion & mayo to the burgers.
03/28/2015
These are the best burgers I've always ate. I've both grilled and broiled in the oven and they are always succulent and full of flavor. It is important to use a good quality of balsamic vinegar. We use the Olive Garden brand and they come out splendid with a sweetness sense of taste. The marinade can be thrown together in minutes. My kids request these burgers all the time. Since my hubby and I don't eat red meat, this is a great treat.
ten/04/2009
DAS GOOD YAH!!
01/15/2003
Well, I liked them. They were a little bland, only I used the provolone cheese and too grilled some sweet onions and topped with a slice of tomato and I thought it was very skillful and a really prissy change from the usual. I can only give this a 3 though considering my husband absolutely hated it, and he's a real mushroom lover, so become figure. He said it was "too weird" and he idea the texture was "gross." It was really fun and easy to make though, and I really liked it, so I wouldn't discourage anyone who Actually likes mushrooms from trying this.
08/07/2011
My married man ate this, just he said it was a really adept texture just too sweetness-tasting and not the best flavour.
08/07/2011
The basic thought and ingredients are actually practiced just I made a few modifications. Based on other reviews and personal preference I scaled manner back on the vinegar, in fact I think if you utilize 1/4 cup olive oil and two tablespoons of vinegar it's a much improve ratio. I left out the oregano and used fresh basil...I actually didn't want the taste of the mushroom to be overpowered by herbs and vinegar. I put avo, fresh tomato and carmelized onion on the bun as well...delish. Would also be good low carb with no bun at all.
11/01/2013
Great base recipe!! I followed the reviews and added caramelized onions. But thought I'd add a niggling more variety to it. I didn't use the cheese in my attempt to lay off the dairy. Instead I topped my burger off with the caramelized onions, some leftover roasted butternut squash, crumbled cashews (since cashews are often used to make vegan cheese), spinach, and some mayo/ketchup spread. Information technology turned out pretty bomb. The squash added a creamy texture to brand up for the cheese and the mild sweetness was a nice balance to the balsamic. The cashews added a dainty crunchy texture and made information technology more filling. Ooh. Plus, I used brioche buns. Ohhhhhh. Tin't beat brioche. ;)
03/12/2014
I followed the directions exactly. The vinegar was overpowering and ruined 4 good mushrooms.
08/19/2010
WOW...Super yummy, super easy, super healthy (the perfect trifecta!!). My son'south vegetarian girlfriend gobbled it upward and alleged the best portobello ever! 2 modest changes due to supply problems: 2tsp Italian seasoning vs. separate basil and oregano; thin sliced mozzarella vs. provolone. Cooked it in a griddle pan on the stove. No buns but served with a side of garlic bread and "Summer Tomato Salad" from this site. Definitely a keeper. Much thanks!
03/29/2011
I rarely rate or comment and I just now created an allrecipes account just then that I could give this ane 5 stars because it IS that awesome. Thee best mushroom burger eveeer! Wouldn't change a thing. Cheers!
06/nineteen/2011
This recipe gets 5 stars from me! I made them a couple weeks ago and they were delicious. I actually didn't have Provolone so I used Colby Jack but I will make certain to use Provolone adjacent time- I love Provolone only I don't keep it on manus. I thought it was delicious with the Colby Jack just I bet it would exist even better with Provolone. I marinated in a ziplock bag. Try this with some grilled asparagas- in that location is a uncomplicated recipe also on allrecipes that I used- it'southward basically but olive oil and salt and pepper to sense of taste. Succulent!
04/02/2011
This was one of the all-time Portobello burgers that I've e'er had. I followed another reviewer's suggestion of adding a grilled red onion and roasted cerise pepper (jar is fine) and used smoked provolone vegan cheese instead of regular. I also ended up marinating the mushroom caps for a half hr as opposed to 15 minutes, it added a lot of juicy flavour. Will definitely brand this over again and again.
04/24/2011
This was and so good! Even my beef loving husband liked them. I topped the burger with carmelized onions, thin sliced tomatoes, lettuce which I mixed with the rest of the marinade and used mozzarella cheese, which is all I had on hand. I used thin deli sliced rolls. Fantabulous!! I even retrieve my kids will like these.
07/03/2006
This was piece of cake & skilful. Could have been more flavorful. Will follow some reviewers ideas next fourth dimension and apply stronger flavored addons similar feta and grilled onions.
12/21/2014
WOWZA!! Absolutely eclipses a basis beef burger. Didn't have any basil or cheese then didn't use those. Used high quality olive oil and balsamic vinegar. Broiled in oven on a cookie rack set onto a cookie sail. 5 minutes each side. Brushed with marinade when I flipped them. Outstanding!!
07/30/2007
Mmmmm! My swain was skeptical at commencement, merely could non stop saying "this is actually, actually good". Topped with provolone, spinach leaves, tomato, grilled onions, and light mayo due west/minced garlic & a little lemon juice in information technology. Loved it, thanks!
06/10/2010
Being the world's staunchest supporter of burgers for carnivores, I really didn't think these would go over well. HA. The joke was on me. I could easily opt for one of these over meat burgers, someday. Darned good burger, period! Thanks!!
05/22/2013
I love this recipe. Since My married man and I like spice, I add red pepper flakes. This is phenomenal and we grill them on med on a grill pan in the house.
03/xiv/2015
I've made this twice now for guests and it was a hitting both times. I paired information technology with the garlic aioli sauce and pretzel buns from this site--for a succulent, delicious meal!
04/12/2009
I was a bit skeptical because a great burger should always be made with beef, correct? NOPE! This recipe was cracking. Do add onions basted with same marinade onto the grill. This paired well with the earthy Austrailan shiraz. I'll be eating this once more!!!!
10/03/2008
These are amazing! Even my 12 year former daughter had seconds! We topped with fresh spinach, tomatoes, and either bluish cheese or mozzarella on whole wheat buns. This recipe is definitely a keeper!
04/12/2011
This was amazing! I used white wine instead of balsamic vinegar (I absolutely cannot stand the taste or smell of vinegar) and it came out actually actually skillful!
ten/08/2001
This was an fantabulous alternative to meat. I will definitely treated myself to this recipe again!
04/18/2011
loved it!
08/20/2005
This was Then easy and tasty! I used fresh basil cut in pocket-size ribbons instead of the dried. I also had some garden tomatoes and so I cut 1 in one-half and rolled it in the marinade and then grilled it cut side down first, then skin side down until the skin started to pull abroad. This was terrific with the mushrooms.
03/07/2011
I only used a dash of balsamic. I as well added a splash of soy and sriracha hot chili sauce. As I grilled my mushroom on top of the stove in a skillet, I likewise grilled some mung bean sprouts covering them westward/remaining marinade. Topped my sandwich due west/bacon-cheddar sliced cheese, caramelized onions horseradish, mayo and ketchup. I was not disappointed.
06/03/2007
Made these for breakfast this morning - they were peachy! The smoky provolone cheese is essential. I also used the George Foreman grill every bit someone else suggested, and topped with sauted onions. Very rich and flavorful.
12/07/2013
Absolutely loved it. Its piece of cake and flavorful
06/01/2011
very very expert...nosotros actually liked this recipe...the dh hadn't had portobello burgers before...he canonical...;0) i followed recipe every bit stated merely had to use swiss cheese instead of provolone...coz i did non have provolone slices...we used spinach, tomatoes and sliced onions on the bun for the toppings...oh this is a must have again recipe...thanks for sharing...
03/09/2001
This recipe calls for too much vinegar! It was but overpowering! Next fourth dimension I volition non use whatsoever vinegar
09/fourteen/2002
I used some Paul Newman Balsamic and Olive Oil dressing every bit the marinade, and it worked cracking. I as well added a piece of roasted red bell pepper and some slivered fresh basil every bit condiments - YUM! Yous won't miss regular burgers.
12/29/2010
This was not bad! I accidentally put the mushroom caps with the smooth side downwardly which fabricated things a footling more tricky, just it may have helped proceed the season in. I wasn't sure my kids would similar this, but they both did!
03/28/2001
Very like shooting fish in a barrel, and very tasty. Not a favorite with the kids, but the adults loved them.
05/13/2009
The mushrooms turned out very tasty. I served them on ciabatta buns with roasted red peppers and chipotle mayonnaise. Definitely worth making. Nice subtle mushroom season amongst the spicyness of the peppers. The only issue I really had with the recipe was that I used a shallow tupperware that was just the size of two caps and used ane/2 the marinade. The mixture was too shallow to actually marinate the caps. I wound up spooning it over the mushrooms several times. Worth the effort though.
03/13/2011
O loved the marinade for these portobellos. Quick and like shooting fish in a barrel to assemble! I likewise stock-still some carmalized onion to put in the buns. Served these on ciabatta rolls!
05/19/2014
So easy! I put my portobellos in a gallon freezer bag and poured the marinade over them. They ended up sitting for an 60 minutes or more before we got them on the grill. Anybody loved them!
09/25/2009
Fabricated exactly as the recipe stated... I was STUNNED by how amazing these were!!!! Used Orowheat Sandwich Pita Thins with lettuce, tomato & cheese with vegan mayo. Unbelievable. I'k already planning to make them once more tomorrow; fifty-fifty my carnivore married man wants to endeavor them after seeing my reaction to them. Sooooo fricking skilful it hurts! NEXT Twenty-four hour period: Ok so I made these again, thinking yesterday might have been a fluke or something and my hubby wanted to try them. This time I marinated the shrooms in the mixture for a couple of hours before grilling and they were just perfect. eight mins each side over a medium - high heat was spot on, and my carnivorous husband proclaimed them to be Only Similar MEAT! Loftier praise indeed. I served them with a salad and the Grilled Broccoli too from this site. Husband was so satisfied afterwords he didn't even register that he had eaten a 100% vegetarian meal for dinner. YUM YUM YUM!
10/xiv/2007
Incredibly like shooting fish in a barrel and the taste is excellent
07/30/2001
I idea these were so good, I had to grill them for my family when I went for a visit. They were filling, simply not heavy!! Wonderful flavor!
12/29/2010
I'one thousand a vegetarian and this has become my substitute when anybody in the family is having hamburgers, absolutely beloved it.
Source: https://www.allrecipes.com/recipe/14497/portobello-mushroom-burgers/
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