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.
PORTOBELLO BURGERS
Steps:
- Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
- Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
- In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
- Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.
Nutrition Facts : Calories 467 calorie, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 690 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 11 grams, Sugar 7 grams
PORTOBELLO BURGERS
These grilled portobello mushroom burgers from Theresa Sabbagh of Winston-Salem, North Carolina taste like the classic with a meatless twist.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice. Drain and reserve marinade. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender, basting with reserved marinade. Top with cheese during the last 2 minutes. , Serve on buns with lettuce and tomato.
Nutrition Facts : Calories 280 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 466mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
GRILLED PORTABELLA BURGERS
If you like mushrooms, you'll love this grilled portobello mushroom sandwich. Grilled marinated portobello mushrooms are the foundation of this vegetarian meal, but it doesn't stop there. With sweet roasted bell peppers, melty gouda cheese and a tasty basil aioli, this portobello sandwich is a winner.
Provided by Garlic & Zest
Categories Sandwich Vegetarian Low-Carb Pescatarian Barbecue Nut-Free Shellfish-Free Soy-Free 4th of July Spring Summer Blender Peanut-Free Tree Nut-Free Sugar-Free Oven Stove Grill
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place Red Bell Pepper (2) on a baking sheet, and roast for 30 minutes, until flesh is softened and skin is blackened. Remove red bell peppers from oven, and place in a small glass bowl. Cover bowl with cellophane.
- Let red bell peppers cool until they are comfortable to handle. Peel the skins from the peppers. Pull peppers apart into large chunks, and discard seeds and stems. Set aside.
- Meanwhile, use a spoon to scrape gills from underside of Portabella Mushroom Cap (8).
- In a small bowl, combine Olive Oil (1/4 cup), Worcestershire Sauce (1 tablespoon), Balsamic Vinegar (1 tablespoon), half of the Garlic (1 1/2 clove), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Whisk to combine.
- For aioli, in a blender or mini-prep food processor, add Fresh Basil Leaf (1 cup), remaining half of the Garlic (1 1/2 clove), and Mayonnaise (3/4 cup). Pulse until basil is incorporated into the sauce. Add Lemon Juice (1 tablespoon), and pulse again.
- Scrape aioli into a small bowl (it may look curdled). Add Mayonnaise (1/4 cup), and whisk briskly. It should smooth right out.
- Heat grill to medium-high heat, 375-400 degrees F (190-200 degrees C). While grill heats, brush portabella mushroom caps, Radicchio (1), and Red Onion (1) with the marinade.
- Grill portabellas, raddicchio, and red onion until flesh is softened, and exterior begins to take on some grill marks, 8-10 minutes. Toast Whole Wheat Hamburger Bun (6) on the grill until lightly browned.
- To build burgers, place portabellas on the whole wheat hamburger buns, dress with a sprinkle of Smoked Gouda (1 cup), a few red onion rings, raddicchio, red bell peppers, and Tomato (to taste). Top with basil aioli. Enjoy!
Nutrition Facts : Calories 97 calories, Protein 2.4 g, Fat 7.6 g, Carbohydrate 5.0 g, Fiber 1.2 g, Sugar 1.3 g, Sodium 163.3 mg, SaturatedFat 1.6 g, TransFat 0 g, Cholesterol 5.6 mg, UnsaturatedFat 5.6 g
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
GRILLED BALSAMIC PORTABELLA MUSHROOM BURGER
This healthy recipe is from the Mayo Clinic. The balsamic vinegar is really a nice complement to the mushrooms.
Provided by blucoat
Categories Lunch/Snacks
Time 1h15m
Yield 4 burgers
Number Of Ingredients 7
Steps:
- Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.
- To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
- Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
- Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate and serve immediately.
GRILLED PORTABELLA MUSHROOM BURGERS - A LA DAVE
My own recipe taken from watching many, many food shows. I use it as a lower fat and calorie burger substitute.
Provided by David Bishop
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean mushrooms by rubbing lightly with a damp towel and remove stems (if desired).
- Combine salt, pepper, garlic powder, vinegar and 3 tablespoons oil in a small bowl and combine by whisking briskly with a basting brush.
- Heat a medium-size skillet to medium heat and coat with remaining tablespoon of oil (if desired).
- Brush both sides of the mushrooms with the oil/vinegar mixture and place stem side down in the skillet for 5 minutes.
- Brush the top side of the mushrooms with some more of the mixture and turn over.
- Grill for another 5 minutes, brushing the stem side once with the oil/vinegar mixture.
- Remove from the skillet, place on the hamburger rolls and garnish with your favorite condiments.
PORTABELLA MUSHROOM BURGERS FROM REYNOLDS WRAP®
Grilled portabella mushrooms and provolone cheese are served on buns with a creamy mustard sauce.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 6m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Aluminum Foil with a large fork; set aside.
- Combine butter and garlic. Baste mushroom caps with mixture. Place foil on grill grate with non-stick (dull) side facing up. Immediately place mushrooms on foil.
- Grill uncovered 6 to 8 minutes, turning once, until mushrooms are browned and tender. Place 1 slice of cheese on each mushroom during the last minute of grilling.
- Combine sour cream, vinegar, mustard, sugar and pepper in small microwave-safe bowl to make sauce. Microwave on HIGH power 30 seconds or until warm. Serve sauce over burgers in buns. Add lettuce and tomato, if desired.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 31.7 g, Cholesterol 41.4 mg, Fat 15.5 g, Fiber 1.2 g, Protein 13.7 g, SaturatedFat 9 g, Sodium 846.4 mg, Sugar 5.5 g
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