Miso-marinated mushrooms slow roasted until dense and meaty, sliced thin, and served with extra-virgin olive oil and lemon, carpaccio-style. Toasted pistachios add richness and nutty crunch.
'portobello' on Serious Eats
Finally getting a sense why some people claim portobellos to be "meaty," these juicy, salty, and tangy mushrooms had a heft that was undoubtedly filling like a beef burger.
Once you try this portobello sandwich piled high with creamy white bean spread and peppery arugula, all on a fresh, chewy focaccia roll, you might never let your friends serve you a crappy mushroom burger again.