Portobello Mushroom Burger Paula Deen 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

SAVORY PORTOBELLO MUSHROOM BURGERS



Savory Portobello Mushroom Burgers image

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

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon Worcestershire sauce
1 pinch salt and ground black pepper
4 large portobello mushrooms, stems removed
4 kaiser rolls, split

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

PORTOBELLO MUSHROOM BURGER(PAULA DEEN)



Portobello Mushroom Burger(Paula Deen) image

Make and share this Portobello Mushroom Burger(Paula Deen) recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

4 portobello mushroom caps, cleaned
1/4 cup olive oil
salt & freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon prepared pesto sauce
2 teaspoons coarse grain mustard
4 hamburger buns, split, buttered, and toasted
1 cup baby arugula
1 (12 ounce) jar roasted red peppers, drained

Steps:

  • Preheat grill to medium-high heat.
  • Brush mushrooms caps with olive oil; sprinkle evenly with salt and pepper. Grill mushrooms, smooth side down, covered with grill lid, for 6 to 8 minutes, or until tender.
  • In a small bowl, combine mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mixture evenly over cut sides of buns.
  • Divide arugula evenly over bottom halves of buns.
  • Top each evenly with peppers.
  • Place mushrooms caps over peppers. Cover with tops of buns.

GRILLED PORTOBELLO MUSHROOM BURGERS WITH DILL-MUSTARD SAUCE



Grilled Portobello Mushroom Burgers With Dill-Mustard Sauce image

Meatless meals can save money and calories. This easy recipe is win-win. Enjoy the meaty texture and flavor of grilled portobello mushrooms topped with Havarti and dill-mustard sauce.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 10

6 to 8 portobello mushroom caps
1 cup caesar vinaigrette salad dressing
6 to 8 slices havarti cheese
6 to 8 hamburger buns
softened, optional butter
1 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
1 teaspoon minced garlic

Steps:

  • Using a spoon, scrape and discard the brown gills from the undersides of the mushrooms.
  • In a large resealable plastic bag, combine the mushrooms and salad dressing. Seal the bag, and turn to coat the mushrooms. Place in the refrigerator and marinate for at least 1 hour or up to 2 hours.
  • Drain the mushrooms, discarding the marinade. Preheat the grill to medium-high heat (350 to 400 °F). Spray the grill rack with cooking spray. Grill the mushroom caps, covered with the grill lid, until tender, 3 to 4 minutes per side. Top each with a slice of cheese. Spread the cut sides of the buns with butter if desired. Place the buns cut-sides down on the grill rack. Grill, covered with the lid, until toasted. Remove from the grill, and spread evenly with Dill-Mustard Sauce. Top with grilled mushrooms and desired toppings. Serve immediately.
  • Dill-Mustard Sauce:
  • In a small bowl, stir together the mayonnaise, mustard, dill, parsley and garlic. Cover and chill for up to 3 days.
  • Toppings: lettuce leaves, sliced tomato, sliced red onion, sliced pickles

PORTOBELLO MUSHROOM BURGER



Portobello Mushroom Burger image

A delicious vegetarian option for your next grill-out.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 8

4 cleaned portobello mushroom caps
1/4 cup olive oil
1/2 cup mayonnaise
1 tablespoon prepared pesto
2 teaspoons coarse-grained mustard
4 split, buttered, and toasted hamburger buns
1 cup baby arugula
1 (12 oz) jar drained roasted red peppers

Steps:

  • Preheat grill to medium-high heat.
  • Brush mushroom caps with olive oil; sprinkle evenly with salt and pepper. Grill mushrooms, smooth side down, covered with grill lid, for 6 to 8 minutes, or until tender.
  • In a small bowl, combine mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mixture evenly over cut sides of buns. Divide arugula evenly over bottom halves of buns. Top each evenly with peppers. Place mushrooms caps over peppers. Cover with tops of buns.

GRILLED PORTOBELLO MUSHROOM BURGER WITH RICOTTA AND ARUGULA SLAW



Grilled Portobello Mushroom Burger With Ricotta and Arugula Slaw image

A great vegetarian burger - great for summer time grilling or any time you want a delicious meatless burger. It has a ricotta/pesto sauce for the burger and is then topped with an arugula slaw. Sounds really delicious.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

4 medium-large portabella mushrooms (stalks removed)
2 garlic cloves, peeled
1 teaspoon thyme leaves
2 tablespoons balsamic vinegar
1 teaspoon olive oil
4 buns (for burgers)
1 tablespoon pesto sauce
1/4 cup ricotta cheese
2 cups arugula
1 tablespoon balsamic vinegar
2 tablespoons reduced-calorie mayonnaise
2 scallions, shredded
1 small carrot, peeled and julienned
1 tablespoon honey

Steps:

  • Clean and peel the mushrooms. Using a small paring knife, cut slits into the mushrooms.
  • Cut the garlic cloves into thin slices, then push into the holes in the mushrooms. Place in a dish, sprinkle thyme over them, then pour the vinegar and oil over them and let marinate for 1 hour.
  • Meanwhile, to make the herbed ricotta, mix the pesto with the ricotta and set aside. Mix all the ingredients for the arugula slaw together in a bowl.
  • Heat a ridged grill pan and when smoking, add the mushrooms and grill for 3-4 minutes on each side until soft, cooked and lightly charred all over. Remove, then toast the buns until lightly brown, this should take 2-3 minutes.
  • Spread the buns with the herbed ricotta and add a grilled portobello. Top with a spoonful of arugula slaw, then replace the bun lid and serve.

Nutrition Facts : Calories 239.2, Fat 7.9, SaturatedFat 2.3, Cholesterol 10.5, Sodium 302, Carbohydrate 34.6, Fiber 2.8, Sugar 12.2, Protein 8.3

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