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
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 BURGERS
These grilled portobello mushroom burgers from Theresa Sabbagh of Winston-Salem, North Carolina taste like the classic with a meatless twist.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice. Drain and reserve marinade. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender, basting with reserved marinade. Top with cheese during the last 2 minutes. , Serve on buns with lettuce and tomato.
Nutrition Facts : Calories 280 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 466mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
PORTOBELLO BURGER STACK
Make and share this Portobello Burger Stack recipe from Food.com.
Provided by Chef mariajane
Categories Lunch/Snacks
Time 6m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Trim the stems and clean mushrooms. Note, it's not necessary to remove the gills, as this is a dark marinade.
- Place the mushrooms, gill side up on a clean baking tray.
- Mix oil garlic, balsamic vinegar, and basil together in a bowl.
- Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.
- Preheat grill to 350F - 400F, medium high heat.
- Oil the grill well to prevent sticking.
- Place the mushroom caps, gill side up, on the barbecue. Cool for 3-4 minutes or until nice char marks are achieved, Flip and cook for 2 more minutes.
- Place the buns on the warming rack to heat through.
- Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone. Close the lid and cook until cheese has melted.
- Remove the mushrooms and buns from grill.
- Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, tomato, and red onion,.
- Serve and enjoy!
Nutrition Facts : Calories 128.6, Fat 10.5, SaturatedFat 4.4, Cholesterol 15.2, Sodium 195.3, Carbohydrate 2.3, Fiber 0.5, Sugar 0.9, Protein 7.1
More about "portobello burger stack food"
PALEO AIP PORTOBELLO ROSEMARY GARLIC BURGER STACKS
From thehealthnutmama.com
PORTOBELLO BURGER (VEGETARIAN/VEGAN HEALTHY FOOD TRUCK)
From theportobelloburger.com
PORTOBELLO BURGER - TORONTO FOOD TRUCKS
From torontofoodtrucks.ca
GUSTO TV - PORTOBELLO BURGER STACK
From gustotv.com
Servings 6Category Appetizer, Mains
PORTOBELLO VEGGIE BURGERS • JUST A DASH • HEALTHY BURGERS, …
From justadash.ca
GRILLED PORTOBELLO BURGERS | THE RECIPE CRITIC
From therecipecritic.com
THE LEBANESE BURGER MAFIA: THE MEATY SAGA AND SURPRISING DRAMA …
From cbc.ca
NORTHSIDE 29 RESTAURANT | MENU
From northside29.com
PORTOBELLO MOZZA BURGERS RECIPE | HELLOFRESH
From hellofresh.ca
BEST PORTOBELLO BURGER STACK RECIPES | FOOD NETWORK CANADA
From pinterest.ca
MOZZARELLA-STUFFED PORTOBELLO BURGERS - MAKEGOODFOOD.CA
From makegoodfood.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
MONTREAL-SPICED PORTOBELLO BURGERS RECIPE | HELLOFRESH
From hellofresh.ca
FLAMETHROWER STACKBURGER | DAIRY QUEEN® MENU
From dairyqueen.com
ROCK THE GRILL PORTOBELLO BURGER | IMPACT MAGAZINE
From impactmagazine.ca
DAIRY QUEEN® MENU CANADA: VIEW OUR FULL MENU OF HOT EATS
From dairyqueen.com
WAWA FRESH FOOD MENU: FRESH, BUILT-TO-ORDER, READY-TO-GO | WAWA
From wawa.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SHAKE SHACK’S NEW VEGGIE BURGER TASTES LIKE ACTUAL VEGETABLES
From washingtonpost.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