Portobello Burger Stack Recipes

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.

PORTOBELLO STACKS

Steps:

• Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
• Bake in preheated oven for 30 minutes, or until cheese is golden brown.

PORTOBELLO BURGERS

Steps:

• Rub the mushroom caps with a damp cloth to clean. Remove stems and reserve for Round 2 recipe "Stuffed Zucchini".
• In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli.
• Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar.
• While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices.

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.

PORTOBELLO STEAKS

Steps:

• Remove stems and clean the mushrooms; set aside.
• Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
• Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
• Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

GRILLED STEAK AND PORTOBELLO STACKS

Steps:

• In a small bowl, combine 2 tablespoons oil and herbes de Provence. Rub over tenderloin; cover and refrigerate for 2 hours. Place mushrooms in a small bowl; toss with vinegar and remaining oil. Cover and refrigerate until grilling., In a large skillet, cook the onion, sugar, salt and pepper in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Remove from the heat; stir in vinegar. Set aside. , In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Grill tenderloin and mushrooms, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender. Let tenderloin stand for 10 minutes. , Meanwhile, brush both sides of bread with butter. Grill over medium heat for 1 minute on each side or until browned. Toss salad greens with vinaigrette. Cut tenderloin and mushrooms into thin slices. , Divide mushrooms among four slices of bread. Layer with roasted peppers, greens and another slice of bread. Top each with onion mixture and beef. Spread sauce over remaining slices of bread; place over beef. Cut each sandwich diagonally in half.

HUNGRY MAC 'BELLO STACK BURGER

Steps:

• To make the sauce: Combine dressing, sugar, and vinegar in a small bowl. Mix well. Stir in minced onion and set aside. Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Place mushroom caps side by side in the skillet, rounded sides down. Cover and cook until soft, about 4 minutes per side.
• Place one bun bottom on a plate, and spread with half of the sauce. Top with half of the lettuce (2 tablespoons), followed by the cheese slice. Place one cooked mushroom cap on top, and sprinkle with half of the diced onion (1/2 tablespoon).
• Spread the remaining half of the sauce on the other bun bottom, and place it on the sandwich, sauce side up. Top with pickle chips and the remaining 2 tablespoons of lettuce. Top with the remaining mushroom cap and remaining 1/2 tablespoon of onion.
• Add the bun top and open wide!

PORTOBELLO BURGER STACK

Steps:

• Trim the stems and clean mushrooms. Note, it's not necessary to remove the gills, as this is a dark marinade.
• Place the mushrooms, gill side up on a clean baking tray.
• Mix oil garlic, balsamic vinegar, and basil together in a bowl.
• Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.
• Preheat grill to 350F - 400F, medium high heat.
• Oil the grill well to prevent sticking.
• Place the mushroom caps, gill side up, on the barbecue. Cool for 3-4 minutes or until nice char marks are achieved, Flip and cook for 2 more minutes.
• Place the buns on the warming rack to heat through.
• Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone. Close the lid and cook until cheese has melted.
• Remove the mushrooms and buns from grill.
• Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, tomato, and red onion,.
• Serve and enjoy!

ROSEMARY PORTOBELLO BURGERS

Steps:

• Prepare barbecue (medium-high heat). Whisk vinaigrette and rosemary in small bowl. Brush cut sides of rolls with vinaigrette. Place rolls on grill, cut side down. Grill until lightly toasted, about 1 minute. Transfer to 2 plates.
• Brush mushrooms on both sides with vinaigrette. Sprinkle generously with salt and pepper. Place mushrooms on grill, dark gill side down. Close grill or cover mushrooms with small metal roasting pan; cook until mushrooms begin to soften, brushing with vinaigrette once, about 5 minutes. Turn mushrooms over. Cover; grill until tender when pierced with knife, about 7 minutes longer. Place 2 cheese slices on each mushroom. Cover; grill until cheese melts, about 1 minute.
• Place 1 mushroom on bottom half of each roll. Top each with tomato, arugula, and top half of roll.