Balsamic Portobello Burgers With Bell Pepper And Goat Cheese Recipes

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BALSAMIC PORTOBELLO BURGERS WITH BELL PEPPER AND GOAT CHEESE



Balsamic Portobello Burgers with Bell Pepper and Goat Cheese image

The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making for an ultra-satisfying meatless burger.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h

Number Of Ingredients 9

1/4 cup olive oil, plus more for grates
1/4 cup balsamic vinegar
3 garlic cloves, minced
Coarse salt and ground pepper
1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
8 portobello mushrooms (about 1 pound total), stems removed
4 hamburger buns
5 ounces fresh goat cheese, cut into 4 equal slices
4 lettuce leaves

Steps:

  • In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
  • Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
  • Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.

Nutrition Facts : Calories 385 g, Fat 23 g, Fiber 3 g, Protein 14 g

SAVORY PORTOBELLO MUSHROOM BURGERS



Savory Portobello Mushroom Burgers image

This is a quick, easy, and light alternative to the regular beef burger. Many meat eaters I know love these! Can be topped with mayo, tomatoes, and shredded old Cheddar or Monterey Jack cheese. I prefer to top them with roasted red peppers and goat cheese.

Provided by Kerri

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon Worcestershire sauce
1 pinch salt and ground black pepper
4 large portobello mushrooms, stems removed
4 kaiser rolls, split

Steps:

  • Preheat grill for medium-high heat and lightly oil the grate.
  • Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush the mixture over the tops and bottoms of the mushrooms; let stand for 10 minutes.
  • Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.

Nutrition Facts : Calories 188.4 calories, Carbohydrate 23.7 g, Fat 8.5 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 320.6 mg, Sugar 1.9 g

PORTOBELLO MUSHROOM BURGERS



Portobello Mushroom Burgers image

The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!

Provided by Bob Cody

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 8

4 portobello mushroom caps
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

Steps:

  • Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
  • Preheat grill for medium-high heat.
  • Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 9.8 g, Cholesterol 19.6 mg, Fat 14.6 g, Fiber 2 g, Protein 10.3 g, SaturatedFat 5.8 g, Sodium 259.5 mg, Sugar 4.4 g

BALSAMIC PORTOBELLO BURGERS WITH BELL PEPPER AND GOAT CHEESE



Balsamic Portobello Burgers With Bell Pepper and Goat Cheese image

Don't forget the hamburger buns! I didn't include them in the ingredient list because I didn't want them included in the nutrition analysis since buns vary so much.

Provided by Paris D

Categories     Onions

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup olive oil, plus more for grates
1/4 cup balsamic vinegar
3 garlic cloves, minced
coarse salt and pepper
1 red bell pepper, cut into 4 equal pieces (ribs and seeds removed)
8 portabella mushrooms, stems removed (about 1 pound total)
5 ounces fresh goat cheese, cut into 4 equal slices
4 lettuce leaves
4 slices vidalia onions

Steps:

  • In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
  • Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside.
  • Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
  • Dividing evenly, top the bottom half of each bun with bell pepper, mushrooms, goat cheese, onion slice and lettuce. Close burgers, and serve immediately.
  • Note: A large shallow dish allows the marinade to evenly coat the vegetables. Portobello burgers are nice and juicy because the mushroom caps underside thirstily absorbs the marinade.

Nutrition Facts : Calories 321.3, Fat 24.8, SaturatedFat 9.3, Cholesterol 28.1, Sodium 210.7, Carbohydrate 14.7, Fiber 3.4, Sugar 9.5, Protein 12.2

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