Portabella Burger Recipes

PORTOBELLO BURGERS

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.

PORTOBELLO MUSHROOM BURGER

Steps:

• In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
• Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking. or lightly spray the grill pan with nonstick spray.
• Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
• When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
• During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
• Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
• Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
• Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
• Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
• Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
• Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
• Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

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.

PORTOBELLO MUSHROOM BURGERS

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.

PORTABELLA CHICKEN BURGERS

Steps:

• Heat 1 tablespoon of the olive oil in a skillet over medium heat.
• Add the onion and garlic and saute for 2 minutes or until softened.
• Cool and stir into the ground chicken.
• Combine the chicken with the mustard, soy sauce, tarragon and bread crumbs.
• Season with salt and pepper.
• Form into 8 1/2" thick patties about the same size as the mushrooms.
• Heat the remaining oil and saute the mushrooms until browned and limp, about 2 minutes per side.
• Pour the balsamic vinegar over the mushrooms.
• Cool and reserve.
• Place a patty on a baking sheet and top with a mushroom.
• Top with a second patty and form around the mushroom so that the mushroom is hidden.
• Repeat with remaining ingredients.
• Preheat the barbeque grill to medium.
• Oil the patties to prevent them from sticking to the grill and grill about 5 minutes per side on medium heat, or until the juices are white.
• Place on a bun and top with your favourite condiments.

SAVORY PORTOBELLO MUSHROOM BURGERS

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.

PORTABELLA MUSHROOM BURGERS

Steps:

• Cut stems off of mushrooms and place smooth side up in a shallow dish.
• Sprinkle lightly with salt and pepper.
• Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
• Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
• Preheat grill to medium-high heat.
• Place the mushrooms on the preheated grill, reserving the marinade for basting
• Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
• During the last 2 minutes of grilling, top with cheese.
• Serve with the whole wheat rolls and condiments of your choice.

PORTABELLA MUSHROOM BURGERS

Steps:

• Heat gas or charcoal grill.
• In resealable food-storage plastic bag, place mushroom caps. In small bowl, mix vinegar, oil, basil, oregano, garlic, salt and pepper with whisk. Pour over mushrooms; seal bag. Let stand 15 minutes, turning twice.
• Place mushrooms on grill over medium heat; reserve marinade for basting. Cook uncovered, brushing with marinade frequently, 5 to 8 minutes. Turn mushrooms over; cook 3 to 6 minutes longer. Top mushrooms with cheese and place burger buns, cut side down, on grill rack. Cook 2 minutes more or until mushrooms are tender and cheese is melted. Serve mushrooms in buns.

REUBEN PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 1/2 teaspoon oil; wrap in foil. Bake until cloves are soft, 20-25 minutes. Unwrap and cool to room temperature. , Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until softened, 4-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Squeeze roasted garlic from skins; mash with a fork. Add to onions. Stir in sauerkraut, coleslaw mix and applesauce. Cook and stir over medium heat until coleslaw begins to soften, about 5 minutes. Remove from the heat., Place mushrooms on a baking sheet. Brush with remaining 2 tablespoons oil. Combine spices; rub over mushrooms. Bake until tender, 10-15 minutes, turning once. Top with Swiss cheese; bake until cheese is melted, 2-3 minutes longer., Serve mushrooms in buns with sauerkraut mixture and dressing.