Mediterranean Portabella Burger Recipes

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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

PORTABELLA MUSHROOM BURGERS WITH RED PEPPER MAYONNAISE



Portabella Mushroom Burgers with Red Pepper Mayonnaise image

Marinated portabella mushrooms with red pepper mayo. Serve with tomato, onion, and lettuce or your choice of toppings and enjoy.

Provided by J.T.

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 2h40m

Yield 4

Number Of Ingredients 8

4 large portobello mushroom caps
½ cup soy sauce
½ cup balsamic vinegar
4 cloves garlic, chopped, or more to taste
1 large red bell pepper
1 cup reduced-fat mayonnaise
1 tablespoon cayenne pepper, or to taste
4 hamburger buns, split

Steps:

  • Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
  • Preheat grill for medium-high heat and lightly oil the grate.
  • Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
  • Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
  • Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 37.8 g, Cholesterol 21 mg, Fat 22.5 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 2458.7 mg, Sugar 9.4 g

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