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
GRILLED PORTOBELLO BURGERS WITH CREAMY DIJON SAUCE
Make and share this Grilled Portobello Burgers With Creamy Dijon Sauce recipe from Food.com.
Provided by VegChef88
Categories Vegetable
Time 19m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a grill pan on medium-high (or use regular grill). Lightly brush mushroom caps and onion with oil. Grill both for 4 to 5 minutes per side or until mushrooms are tender. (NOTE: Mushrooms will begin to release their juices when they are tender.) Set aside on separate plate. Grill buns, cut-sides-down, for 1 to 2 minutes per side or until toasted.
- Meanwhile, prepare sauce: Combine all sauce ingredients in a small bowl. Spread sauce on bottom half of each bun, dividing evenly. Top with onion, mushroom caps, cheese and lettuce.
Nutrition Facts : Calories 345.4, Fat 20.3, SaturatedFat 4.8, Cholesterol 10.7, Sodium 2104.5, Carbohydrate 31.1, Fiber 7.2, Sugar 5.8, Protein 14.2
THE ULTIMATE GRILLED PORTOBELLO BURGER
Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.
Yield 2 burgers
Number Of Ingredients 12
Steps:
- Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
- Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
- Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
- Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.
GRILLED PORTOBELLO AND ARUGULA BURGERS
Categories Sandwich Leafy Green Mushroom Sauté Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Mix mayonnaise, mustard, 2 teaspoons rosemary and garlic in small bowl.
- Spray grill rack with nonstick spray, then prepare barbecue (medium heat). Brush mushrooms all over with olive oil. Sprinkle each with 1 teaspoon rosemary, then salt and pepper. Grill until tender, about 10 minutes per side.
- Spread mayonnaise mixture over buns. Place mushrooms and arugula on bun bottoms. Cover with bun tops.
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- Remove the stem from the mushrooms and peel the top layer of skin off the top (see above for more details). Remove the gills with a spoon and wash the mushrooms well. Pat dry.
- Combine the worcestershire sauce, balsamic vinegar, and garlic powder in a shallow dish. Add the mushroom and rub the marinade in. Let marinate, turning the mushrooms once or twice, for 30 minutes.
- Heat your grill over medium heat. Cook the mushrooms over a low flame, gill side down for 5 minutes. Flip and cook for another 5 minutes. Melt the cheese on the mushrooms gill side up. Remove from heat.
- Spread your favorite burger condiments like mayo and ketchup on a bun and place the portobello burger on the bottom bun. Top with your favorite burger toppings like lettuce, tomato, onion, and pickle.
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