Steakhouse Portobello Burger

In a zip and seal plastic bag, place mushrooms that have been cleaned and stemmed. Pour in marinade and mix gently to cover the mushrooms. Seal the bag and place in the fridge for about 1 hour or longer.

For the bacon version: In large sauté pan over medium heat, fry bacon until crispy. Remove bacon from the pan and drain it on a paper towel. Leave bacon grease in pan. Toss sliced onion into the same pan with the bacon grease and cook over medium high heat until they are caramelized and cooked to your liking, stirring a couple of times as you go. Set aside caramelized onion for topping later.

For the vegetarian version: If you want to omit bacon, heat a pan over medium high heat and melt the butter. Then toss in sliced onion and cook until they are caramelized and cooked to your liking, stirring a couple of times as you go. Set aside caramelized onion for later.

Heat a grill to medium high heat. Remove mushrooms from the marinade. Place mushrooms onto the grill and allow them to cook for about 4-5 minutes depending on grill. When they have heated and left grill marks on the bottom side, turn them over and allow to finish grilling on the other side. Remove them from the grill and set aside when cooked through.

Toast burger buns on the grill or using your favorite method.

Place a mushroom onto the bottom half of a bun and top with desired ingredients like onions, blue cheese crumbles, mayo and BBQ sauce. Add the top of the bun. Promptly devour.