Grilled Portobello Mushroom Burger With Ricotta And Arugula Slaw Food

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THE BEST GRILLED PORTOBELLO MUSHROOM BURGER



The Best Grilled Portobello Mushroom Burger image

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

4 portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tablespoons olive oil
1 tbsp chopped rosemary
1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
4 thick slices red onion
4 oz reduced fat Swiss (sliced thin (Alpine lace))
4 thin slices tomato
1/2 avocado (sliced thin)
baby spinach
4 whole wheat low calorie buns (I used Martin)

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



Grilled Portobello Burgers With Creamy Dijon Sauce image

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

4 large portobello mushroom caps, wiped clean with a damp cloth
1 medium red onion, cut 1/4 inch slices
1 1/2 tablespoons extra virgin olive oil
4 whole wheat hamburger buns (or try whole wheat sandwich thins)
2 ounces blue cheese, crumbled (1/2 cup)
4 romaine lettuce leaves
2 tablespoons nonfat plain Greek yogurt (I use Chobani)
1 tablespoon extra virgin olive oil
2 teaspoons Dijon mustard
2 garlic cloves, minced
2 teaspoons dried basil
1 tablespoon finely chopped parsley
1/2 teaspoon sea salt

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



The Ultimate Grilled Portobello Burger image

Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.

Yield 2 burgers

Number Of Ingredients 12

2 large portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
0 pinch of sea salt
1 small eggplant, cut into 1/4 inch to 1/2 inch rounds
1 roasted red bell pepper
1/4 small red onion, sliced
1/4 cup pesto sauce
1 handful baby arugula
2 burger buns of choice, toasted
2 slices havarti cheese
1 can Bush's® Steakhouse Recipe Grillin' Beans® for serving

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



Grilled Portobello and Arugula Burgers image

Categories     Sandwich     Leafy Green     Mushroom     Sauté     Backyard BBQ     Dinner     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1/2 cup nonfat mayonnaise
2 teaspoons Dijon mustard
6 teaspoons minced fresh rosemary
1 garlic clove, minced
Nonstick vegetable oil spray
4 large portobello mushrooms, stems trimmed
2 tablespoons olive oil
4 whole wheat buns, toasted
2 large bunches arugula

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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