GRILLED PORTOBELLO MUSHROOM BURGERS WITH DILL-MUSTARD SAUCE
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
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 STUFFED MUSHROOM BURGER
This mushroom is so big, you don't need beef in your burger! We don't normally add more toppings, but a slice of Vidalia® onion would be good.
Provided by Questoria
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet.
- Place spinach in microwave-safe bowl, sprinkle with a few drops of water, and microwave on high for one minute. Chop cooked spinach; mix with Cheddar cheese, cottage cheese, garlic powder, and salt. Spread spinach mixture onto prepared mushroom caps.
- Bake in preheated oven until the mushrooms are tender, about 12 minutes. Serve on hamburger buns.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 28.4 g, Cholesterol 8 mg, Fat 5 g, Fiber 3.2 g, Protein 10.4 g, SaturatedFat 2.1 g, Sodium 433.3 mg, Sugar 2.5 g
JIM'S BEER-BATTERED PORTOBELLO MUSHROOMS
If you like portobello mushrooms and like them deep-fried, this is for you! Delicious! Serve with a chipotle-aioli sauce for dipping.
Provided by JimChicago52
Categories Appetizers and Snacks Vegetable Mushrooms
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk ale, flour, sesame seeds, cornstarch, and baking powder in a large bowl. The batter will be thick and slightly lumpy.
- Dip 7 to 8 strips of mushroom at a time into the batter, shaking off excess.
- Fry mushrooms in batches in the preheated oil until golden brown, 5 to 6 minutes.
Nutrition Facts : Calories 574.1 calories, Carbohydrate 54.6 g, Fat 31.5 g, Fiber 3.6 g, Protein 9.7 g, SaturatedFat 4.1 g, Sodium 256.6 mg, Sugar 4 g
PORTOBELLO MUSHROOM BURGER(PAULA DEEN)
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
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.
MOZZARELLA STUFFED PORTOBELLOS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 26m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
- While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
- Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.
PORTOBELLO MUSHROOM BURGER
A delicious vegetarian option for your next grill-out.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 8
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.
THE BEST GRILLED PORTOBELLO MUSHROOM BURGER
I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado - yum!!
Provided by Gina
Categories Lunch
Time 1h
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
- Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
- Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
- Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
- Top the mushrooms with cheese during the last minute of cooking.
- While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
- To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.
Nutrition Facts : ServingSize 1 loaded burger, Calories 295 kcal, Carbohydrate 31 g, Protein 21 g, Fat 13 g, Sodium 594 mg, Fiber 11 g, Sugar 6 g, SaturatedFat 1 g
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- Add 4 thick Red Onion slices over the portobello mushrooms in the mixing bowl and cover all with marinade.
- Get a frying pan and cook the portobello mushrooms and the thick-sliced onions 5 mins per side or till the juices from the mushroom dries up and the mushrooms become soft.
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- Prep Mushrooms: Clean portobellos gently with a damp paper towel. Remove stems (and gills, if you don't like the texture). In a small bowl, combine olive oil, soy sauce, lemon juice, garlic, and seasonings. Brush liberally onto the tops and bottoms of the mushrooms.
- Cook Mushroom Burgers: Heat a large non-stick skillet over medium/high. Add the mushrooms and cook for 3 minutes on each side, or until slightly softened, brushing with remaining marinade to add more flavor. Alternatively, cook on the grill for 5 minutes per side until grill lines appear. Add cheese in the last minute of cooking.
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