Portabella Mushroom Burgers Food

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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

PORTABELLA MUSHROOM BURGERS



Portabella Mushroom Burgers image

Where's the beef? No one will miss it with these delictable burgers. Serve on lightly toasted whole wheat rolls with grilled onions for a healthy lunch or dinner meal.

Provided by PaulaG

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 large portabella mushrooms
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
2 -4 cloves garlic, finely minced
salt and pepper
4 ounces sliced provolone cheese
4 whole wheat rolls
sliced tomatoes (optional)
romaine lettuce leaf (optional)
sliced grilled onion (optional)
Dijon mustard (optional)

Steps:

  • Cut stems off of mushrooms and place smooth side up in a shallow dish.
  • Sprinkle lightly with salt and pepper.
  • Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
  • Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
  • Preheat grill to medium-high heat.
  • Place the mushrooms on the preheated grill, reserving the marinade for basting
  • Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
  • During the last 2 minutes of grilling, top with cheese.
  • Serve with the whole wheat rolls and condiments of your choice.

Nutrition Facts : Calories 554.3, Fat 21, SaturatedFat 7, Cholesterol 19.6, Sodium 802, Carbohydrate 76.3, Fiber 11.4, Sugar 16.1, Protein 21

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS



Cheesy, Stuffed Portobello Mushroom Burgers image

Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h

Yield 2 burgers

Number Of Ingredients 14

4 large portobello mushrooms, wiped of any dirt
1 medium yellow onion, thinly sliced
6 large garlic cloves
1/2 cup extra-virgin olive oil, divided use
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
2 cups panko breadcrumbs
2 teaspoons granulated garlic
3/4 cup shredded Monterey Jack cheese
8 basil leaves, torn
2 to 4 iceberg lettuce leaves
Sliced dill pickles and pickle juice, for serving
Red wine vinegar, to drizzle
2 burger buns, buttered and toasted

Steps:

  • Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
  • Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
  • Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
  • Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
  • Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
  • Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
  • Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
  • Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

PANKO-CRUSTED PORTABELLA MUSHROOM BURGER



Panko-Crusted Portabella Mushroom Burger image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 burgers

Number Of Ingredients 13

Peanut oil, for frying, enough to fill your skillet 1 to 11/2 inches deep
4 round pineapple slices (either fresh or canned), each just over a 1/4-inch thick
Butter, for grilling
4 onion rolls, split, buttered and griddled
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
Kosher salt and freshly ground black pepper
4 portobello mushroom caps (about 1 pound), gently cleaned and gills removed
1/2 cup Japanese mayonnaise (or regular if you can't find it)
4 teaspoons teriyaki sauce
1/2 small red onion, thinly sliced
4 to 8 leaves red leaf lettuce

Steps:

  • Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
  • Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
  • Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
  • Whisk together the mayonnaise and teriyaki sauce in a small bowl.
  • For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!

TERIYAKI PORTABELLA MUSHROOM BURGER



Teriyaki Portabella Mushroom Burger image

Make and share this Teriyaki Portabella Mushroom Burger recipe from Food.com.

Provided by Amy in Hawaii

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

4 large portabella mushrooms
2 ounces ginger, peeled and crushed
1 garlic clove, peeled and crushed
1/4 cup soy sauce
3 teaspoons artificial sweetener (Splenda)
1 tablespoon canola oil
4 kaiser rolls
1/4 cup light mayonnaise
1 sweet onion, thinly sliced
4 lettuce leaves
1 large tomatoes, sliced 1/4 inch thick
4 slices swiss cheese

Steps:

  • Place crushed ginger and garlic in a 1 gallon size plastic locking bag.
  • Add soy sauce, sweetener and oil to bag, seal and shake well.
  • Clean portabello mushrooms by wiping off dirt with a clean damp cloth. Cut off stem end of mushrooms.
  • Place mushrooms in bag with soy mixture, reseal and let stand about 15 minutes. Heat nonstick skillet on range on medium high heat.
  • Remove mushrooms from bag and place cap side down in hot skillet. Cook 2 to 3 minutes and turn mushrooms. If the skillet is dry add some of the soy sauce from the bag.
  • Continue cooking until the skillet is almost dry and sauce caramelizes on mushrooms. Remove skillet from heat.
  • Optional: If you do not like the taste of raw onions, you may remove mushrooms from skillet and set aside. Add 1-2 tablespoons of canola oil to skillet on medium heat and sweat sliced onions until translucent and caramelized.
  • To assemble the sandwich, spread mayonnaise on each half of the kaiser roll.
  • Place 1 lettuce leaf, cut to fit the bun on one half. Place cheese slice on top of lettuce and then 1 tomato slice on top of the cheese.
  • On the other half of the bun, place 1 portabella mushroom and either the cooked or raw onion slice on top of the mushroom. Put the two halves of the buns together and enjoy.

Nutrition Facts : Calories 455.1, Fat 19.7, SaturatedFat 6.8, Cholesterol 31, Sodium 1510.5, Carbohydrate 52.5, Fiber 5.9, Sugar 7.5, Protein 19.3

GRILLED PORTABELLA MUSHROOM BURGERS - A LA DAVE



Grilled Portabella Mushroom Burgers - a La Dave image

My own recipe taken from watching many, many food shows. I use it as a lower fat and calorie burger substitute.

Provided by David Bishop

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 large portabella mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil, divided
4 hamburger buns

Steps:

  • Clean mushrooms by rubbing lightly with a damp towel and remove stems (if desired).
  • Combine salt, pepper, garlic powder, vinegar and 3 tablespoons oil in a small bowl and combine by whisking briskly with a basting brush.
  • Heat a medium-size skillet to medium heat and coat with remaining tablespoon of oil (if desired).
  • Brush both sides of the mushrooms with the oil/vinegar mixture and place stem side down in the skillet for 5 minutes.
  • Brush the top side of the mushrooms with some more of the mixture and turn over.
  • Grill for another 5 minutes, brushing the stem side once with the oil/vinegar mixture.
  • Remove from the skillet, place on the hamburger rolls and garnish with your favorite condiments.

GRILLED BALSAMIC PORTABELLA MUSHROOM BURGER



Grilled Balsamic Portabella Mushroom Burger image

This healthy recipe is from the Mayo Clinic. The balsamic vinegar is really a nice complement to the mushrooms.

Provided by blucoat

Categories     Lunch/Snacks

Time 1h15m

Yield 4 burgers

Number Of Ingredients 7

4 large portabella mushrooms, 5 inches in diameter
1/3 cup balsamic vinegar
1/2 cup water
1 tablespoon sugar
1 garlic clove, minced
1/4 teaspoon cayenne pepper (optional)
2 tablespoons olive oil

Steps:

  • Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.
  • To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
  • Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
  • Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate and serve immediately.

MARINATED PORTABELLA MUSHROOM BURGERS



Marinated Portabella Mushroom Burgers image

Delicious burgers that can also be made into miniature size using dinner rolls and served as an appetizer or side dish! Enjoy!

Provided by The Obvious Cook

Categories     Lunch/Snacks

Time 50m

Yield 2 serving(s)

Number Of Ingredients 6

2 portabella mushrooms, stem removed
1/4 cup light balsamic vinaigrette salad dressing
1 pinch salt & freshly ground black pepper
2 high fiber whole wheat hamburger buns
2 slices red onions
2 slices tomatoes

Steps:

  • Place mushrooms and vinaigrette in a large zip top bag. Zip and lightly run the vinaigrette into the mushrooms. Let marinate for at least 30 minutes.
  • Remove mushrooms from bag, drain and season both sides with salt and pepper.
  • Heat a grill or grill pan over medium heat and spray with non stick cooking spray. Place the mushrooms on the grill gill side down and cook for 4 minutes. Turn and continue to grill until mushroom is almost cooked through, about 4 more minutes.
  • Remove from pan and drain mushrooms on paper towel, gill side down.
  • Place on buns and top with onion, tomato and serve!

Nutrition Facts : Calories 144.4, Fat 2.8, SaturatedFat 0.6, Sodium 203.4, Carbohydrate 25.6, Fiber 3.3, Sugar 5.3, Protein 6.5

GRILLED PORTABELLA MUSHROOM BURGERS



Grilled Portabella Mushroom Burgers image

This grilled portabella burger makes the perfect dinner for a vegetarian or flexitarian. The portabella mushroom actually completely replaces the meat in this burger. The result is a filling burger that is juicy, meaty and lower in fat and calories.

Provided by BrittanyS

Categories     Vegetable

Time 12m

Yield 1 serving(s)

Number Of Ingredients 7

1 large portabella mushroom
1 tablespoon barbecue sauce
1 ounce low-fat cheese
1 whole wheat hamburger bun
2 slices tomatoes
6 -8 baby spinach leaves
1 tablespoon low-fat mayonnaise (optional)

Steps:

  • Remove stem from portabella mushroom. Discard or reserve for later use.
  • On a preheated barbecue, place portabella mushroom gill side down. Slather top of mushroom with 1/2 tbsp of barbecue sauce. Grill for 5 minutes.
  • Turn portabella mushroom over, and slather with remaining 1/2 tbsp of barbecue sauce. Grill another 3 minutes.
  • Place cheese on top of mushroom, and grill another 1-2 minutes or just until the cheese is melted. If you like your hamburger bun toasted, you may wish to place it on the grill at this time.
  • Remove mushroom (and bun) from the grill. Place mushroom on bun, top with tomato and spinach. If using, spread mayo on top half of bun. Serve hot with fries, or other grilled veggies.

Nutrition Facts : Calories 167.2, Fat 3.3, SaturatedFat 0.7, Sodium 373.6, Carbohydrate 29.1, Fiber 4.9, Sugar 6.1, Protein 8.6

GOURMET PORTABELLA MUSHROOM BURGER



Gourmet Portabella Mushroom Burger image

If you are a mushroom lover you have to try this sandwich! This is so good! I think my daughter and I could live off this sandwich! The mushroom stem was cut even with the cap and it cooked up fine. So you don't have to remove the whole stem.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 13m

Yield 1 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 large portabella mushroom, stem removed
1 dash garlic salt
1 -2 dash Worcestershire sauce
1 sprig parsley, fresh cut up
1 slice swiss cheese
1 hamburger bun

Steps:

  • Heat oil 1 minute in a skillet.
  • Lay mushroom in pan and sprinkle with garlic salt, Worcestershire sauce, and parsley.
  • Cook 2 minutes on each side, or until lightly browned.
  • Cover pan, lower heat to medium, and cook 5 minutes.
  • Place cheese over mushroom.
  • Cover and cook until melted.
  • If you'd like, clean out the gills of the mushroom, but this is not necessary.

Nutrition Facts : Calories 368.1, Fat 23.3, SaturatedFat 7.3, Cholesterol 25.8, Sodium 268.3, Carbohydrate 27.1, Fiber 2.2, Sugar 4.6, Protein 13.8

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