PANKO-CRUSTED PORTABELLA MUSHROOM BURGER
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 burgers
Number Of Ingredients 13
Steps:
- Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
- Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
- Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
- Whisk together the mayonnaise and teriyaki sauce in a small bowl.
- For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!
PORTOBELLO MUSHROOM BURGERS
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
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
SAVORY PORTOBELLO MUSHROOM BURGERS
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
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
CRUNCHY PORTOBELLO MUSHROOM BURGER WITH GRILLED PINEAPPLE
Giving this a thumbs up! Recipe courtesy Jeff Mauro, Show: Sandwich King, Episode: Burgers Are Boss
Provided by Sharon123
Categories Pineapple
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
- Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
- Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
- Whisk together the mayonnaise and teriyaki sauce in a small bowl.
- For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!
Nutrition Facts : Calories 646.1, Fat 9.5, SaturatedFat 2.2, Cholesterol 139.5, Sodium 993, Carbohydrate 117.5, Fiber 7.4, Sugar 22.6, Protein 22.9
GRILLED PORTOBELLO BURGER
Provided by Aaron McCargo Jr.
Categories main-dish
Time 16m
Yield 7 servings
Number Of Ingredients 14
Steps:
- Preheat the grill 350 degrees F.
- In a medium sized bowl, gently toss together the tomatoes, onion, peppers, feta, vinegar, cracked black pepper, to taste, and oregano. Set aside.
- In a small bowl mix together the olive oil, garlic, and salt and pepper, to taste. Brush the portobello caps with the oil on and put them on the grill. Grill until tender, about 3 minutes on each side
- Scoop a heaping tablespoon of the tomato mixture onto the bottom halves of the rolls, top each with some spring mix greens and a portobello cap. Cover with the top halves of the rolls and serve.
GRILLED PORTOBELLO BURGERS
You don't miss the meat on this hearty burger. The veggies, mayo and cheese fill you up with plenty of flavor. -Mary Haas, Hewitt, New Jersey
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Brush mushrooms with 4 tablespoons vinaigrette. Grill mushrooms and onion, covered, over medium heat 3-4 minutes on each side or until tender. Top mushrooms with red peppers, onion and cheese. Grill, covered, 2-3 minutes longer or until cheese is melted. Grill rolls, cut side down, 1-2 minutes or until toasted., Spread roll bottoms with mayonnaise and drizzle with remaining vinaigrette. Top with mushrooms; replace roll tops.
Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 860mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
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- heat grill with direct heat on one half of the grill. Form 4 patties, seasoning with salt and pepper on each side.
- Place pineapple and mushroom on the grill, 1 minute on each side. Place in a skillet with teriyaki sauce, chopping up the pineapple and mushroom with a spatula. Place on the top rack of your grill.
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