These portobello mushroom burgers are a hit every time I serve them. They are filling but not heavy. The sauerkraut, garlic cloves and onions can be made ahead to cut down on prep time. —Lisa Benoit, Cookeville, Tennessee
Reuben Portobello Mushroom Burgers
Ingredients
- 5 unpeeled garlic cloves
- 1/2 teaspoon plus 3 tablespoons olive oil, divided
- 1/2 cup thinly sliced sweet onion
- 1 can (8 ounces) sauerkraut, rinsed and well drained
- 3 cups coleslaw mix
- 1/2 cup sweetened applesauce
- 8 large portobello mushrooms, stems removed
- 1 teaspoon dried marjoram
- 1 teaspoon garlic powder
- 8 slices Swiss cheese
- 8 hamburger buns, split and toasted
- 1 cup Thousand Island salad dressing
Directions
- Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 1/2 teaspoon oil; wrap in foil. Bake until cloves are soft, 20-25 minutes. Unwrap and cool to room temperature.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until softened, 4-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Squeeze roasted garlic from skins; mash with a fork. Add to onions. Stir in sauerkraut, coleslaw mix and applesauce. Cook and stir over medium heat until coleslaw begins to soften, about 5 minutes. Remove from the heat.
- Place mushrooms on a baking sheet. Brush with remaining 2 tablespoons oil. Combine seasonings; rub over mushrooms. Bake until tender, 10-15 minutes, turning once. Top with Swiss cheese; bake until cheese is melted, 2-3 minutes longer.
- Serve mushrooms in buns with sauerkraut mixture and dressing.
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