Reuben Portobello Mushroom Burgers
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
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
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1Preheat 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.
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2Meanwhile, 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.
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3Place 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.
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4Serve mushrooms in buns with sauerkraut mixture and dressing.
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