RECIPES: Recipe Details
A juicy combination of Portobella Mushroom caps and ground chicken infused with orange and cranberry flavors.
2 cups orange juice
1 cup chardonnay
6 portobella mushroom caps (the large variety)
1 teaspoon dried tarragon
1/4 cup dried plain bread crumbs
1 tablespoon dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground chicken
3/4 cup mayonaisse
3/4 cup coarsely chopped dried cranberries
1 tablespoon grated orange rind
3 tablespoons finely chopped celery
6 wheat sandwhich buns
In a large zip lock type plastic bag combine: 2 cups orange juice 1 cup chardonnay 6 portobella mushrooms Let marinate for 45 minutes, turning frequently. In a bowl combine: 1 beaten egg 1 teaspoon dried tarragon 1/4 cup dried plain bread crumbs 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1 tablespoon dijon mustard 1 pound ground chicken Mix well and form into six patties and set aside. In a small bowl combine: 3/4 cup mayonaisse 3/4 cup coarsely chopped dried cranberries 1 tablespoon grated orange rind 3 tablespoons finely chopped celery 1 tablespoon of the orange juice-wine marinade. Stir well and set aside. Lightly oil grill racks and place on hot grill. Drain mushrooms and place on grill with chicken burgers. Cook for 8 minutes or until done, turning half way through. Remove from grill. Place opened wheat buns face down on grill and cook until lightly browned, about 2 minutes. Remove from grill. To assemble: Spread mayonaisse mixture on each side of the buns. Place one chicken burger and one mushroom cap on one side of the bun and close.
This recipe was cooked on a charcoal grill.