PORTOBELLO BURGER
Steps:
- Put the olive oil and balsamic vinegar in a pitcher. Add the basil, parsley, thyme, salt and pepper and whisk together. Pour the mixture into a resealable plastic bag. Add the mushrooms, seal the bag and toss around to coat. Grill immediately, or leave the mushrooms in the marinade for up to 2 hours.
- When ready to cook, heat a grill or grill pan to medium high. Cook the mushrooms until lightly charred and tender, 4 to 5 minutes per side. Toast the buns cut-side down until golden, a couple of minutes.
- Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.
PORTOBELLO BURGERS
Steps:
- Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
- Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
- In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
- Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.
Nutrition Facts : Calories 467 calorie, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 690 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 11 grams, Sugar 7 grams
PORTOBELLO MUSHROOM BURGER
BEST Portobello Mushroom Burger! An easy balsamic marinade adds incredible flavor. Stuffed with cheese, rich, and savory. Even meat lovers cannot resist!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 burger, without bun or topping, Calories 140 kcal, Carbohydrate 13 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 569 mg, Fiber 3 g, Sugar 7 g
MINI PORTOBELLO BURGERS
Each succulent mini burger also features tender grilled zucchini, squash, and eggplant. Serve with oven-fried potatoes and a green salad. I like to put a little mayonnaise mixed with sweet Thai chili sauce on them. From Country Living magazine.
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat grill or grill pan to medium-high heat.
- Trim the stems from the mushrooms. Slice the eggplant, squash, and zucchini into 1/4-inch-thick rounds. Brush vegetables with canola oil, sprinkle with salt, and grill until softened and grill marks have formed - about 10 minutes each side. (Brush with oil as needed to prevent sticking.)
- Transfer to a baking pan. Heat broiler to low. Split the buns, brush the tops with the sesame oil, and sprinkle with sesame seeds. Layer the squash, zucchini, eggplant, and mushroom on the bottom bun halves. Top each with cheese and broil until cheese melts, about 1 minute. Top with remaining seeded bun tops and serve hot.
- Note: If you want to mix about 1/2 cup mayonnaise with 1-2 tbls. sweet Thai chili sauce and slather on the buns.
Nutrition Facts : Calories 258.1, Fat 9.1, SaturatedFat 4.5, Cholesterol 19.6, Sodium 358.4, Carbohydrate 32.9, Fiber 5.8, Sugar 8.8, Protein 13.3
More about "mini portobello burgers food"
BALSAMIC PORTOBELLO BURGERS WITH GARLIC AIOLI - MINIMALIST …
From minimalistbaker.com
4.7/5 (45)Calories 465 per servingCategory Entree
- Preheat oven to 400 degrees F (204 C) and cut off the very top of a head of garlic. Drizzle with a little oil, sprinkle with sea salt, and loosely wrap in foil. Set directly on an oven rack and bake for 1 hour. Let cool before use. Note: To save time, you could buy roasted garlic, or sub the head of roasted garlic for 3-4 additional cloves raw garlic and proceed as instructed.
- In the meantime, place cashews in a bowl and cover with just boiling water. Let sit uncovered for 1 hour. Then drain and rinse thoroughly.
- While cashews are soaking, use a damp washcloth or paper towel to clean the mushrooms by wiping away any dirt and removing the stems. Place stem side up on a rimmed baking sheet or 9x13-inch baking dish.
- To a small mixing bowl, add avocado oil, balsamic vinegar, Italian seasoning, minced garlic, salt, and pepper. Whisk to combine, then pour over the mushrooms and use a pastry brush to distribute the marinade. Flip the mushrooms over and brush the other side, then flip back over to stem-side-up position. Set aside, uncovered at room temperature, to marinate (at least 30 minutes).
MINI PORTOBELLO BURGERS - COUNTRY LIVING
From countryliving.com
Cuisine AmericanTotal Time 45 minsEmail [email protected]Calories 280 per serving
- Trim the stems from the mushrooms. Slice the eggplant, squash, and zucchini into 1/4-inch-thick rounds.
- Brush vegetables with canola oil, sprinkle with salt, and grill until softened and grill marks have formed — about 10 minutes each side. (Brush with oil as needed to prevent sticking.) Transfer to a baking pan.
- Heat broiler to low. Split the buns, brush the tops with the sesame oil, and sprinkle with sesame seeds.
PORTOBELLO BUNLESS BURGERS WITH BLACK BEAN PATTIES
From metro.ca
MINI PORTOBELLO BURGERS – BAR-BE-QUICK
From barbequick.com
EASY PORTOBELLO BURGERS - READY IN 30 MINUTES - VEGKITCHEN
From vegkitchen.com
MINI-PORTOBELLO BURGERS RECIPE | CDKITCHEN.COM
From cdkitchen.com
PORTOBELLO BURGERS | METRO
From metro.ca
PORTOBELLO BURGERS WITH SUN-DRIED TOMATO PESTO (VEGAN) | FOODAL
From foodal.com
JUICY PORTOBELLO MUSHROOM BURGER | METRO
From metro.ca
PORTOBELLO BURGERS - LOVING IT VEGAN
From lovingitvegan.com
PORTOBELLO VEGGIE BURGERS • JUST A DASH • HEALTHY BURGERS, …
From justadash.ca
CARB-WISE: BBQ BEEF MINI BURGERS ON PORTOBELLO ‘BUNS’
From www2.makegoodfood.ca
NEW MENU ITEMS AT WENDY’S | HAMBURGERS, SANDWICHES & MORE
From wendys.com
DAIRY QUEEN® MENU CANADA: VIEW OUR FULL MENU OF HOT EATS
From dairyqueen.com
MINI PORTOBELLO BURGERS – RECIPE CRITIQUE
From recipecritique.com
DENIM AND PEARLS RESTAURANT: MENU
From denimandpearlsrestaurant.com
NEW YEAR’S EVE MINI PORTOBELLO BURGERS – SUMMERSET GRILLS
From summersetgrills.com
KENTUCKY FRIED CHICKEN | ORDER DELIVERY & CARRYOUT
From kfc.com
BUNLESS PORTOBELLO BURGER (RECIPE) | FOOD MATTERS®
From foodmatters.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love