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 MUSHROOM BURGERS WITH BASIL-MUSTARD SAUCE
Categories Mushroom Mustard Vegetarian Basil Summer Grill/Barbecue Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk olive oil and garlic in another small bowl.
- Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper. Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm. Grill cut side of hamburger buns until light golden, about 2 minutes.
- Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately.
PORTOBELLO BURGERS WITH GREEN SAUCE AND SMOKED MOZZARELLA
Make and share this Portobello Burgers With Green Sauce and Smoked Mozzarella recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 43m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat a nonstick skillet over med-high heat; add in oil and mushroom caps.
- Season mushrooms with steak seasoning and saute 5 minutes on each side.
- Add in vinegar and coat the mushrooms in it.
- When the vinegar has evaporated, turn mushrooms cap side up and cover with sliced cheese.
- Turn off heat and cover pan with foil; let stand 2-3 minutes for cheese to melt.
- To make the sauce: add basil, parsley, capers, pignoli, garlic, and lemon juice in a food processor; pulse grind, until finely chopped and scrape into a bowl; stir in oil, salt, pepper, and cheese.
- Slather bun tops with green sauce; pile portobellos on bun bottoms and top with red onion slices and lettuce; cover with bun tops and serve.
Nutrition Facts : Calories 618.4, Fat 43.9, SaturatedFat 13, Cholesterol 52.1, Sodium 941.3, Carbohydrate 33.4, Fiber 3.5, Sugar 9.1, Protein 24.8
SMOKY PORTABELLA BURGER WITH SUN-DRIED TOMATOES AND BASIL
A delicious burger recipe that I got from a friend! The smoked cheese really gives it a nice flavor - I know it can be hard to find certain varieties depending on where you live, so let me know if you try a new one that works well :) I can get smoked gouda most easily where I live, so that's what I usually use, but I've also tried and enjoyed it with smoked mozzarella and smoked cheddar. I am adding a range on both the basil leaves and sun-dried tomatoes, as it depends on the size of the pieces you have as to how many you might want - enough to cover each mushroom.
Provided by Starrynews
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Remove mushroom stems and wipe down with a damp cloth.
- Place on heated grill with gill-side down and grill for 10 minutes.
- Flip and grill for an additional 10 minutes.
- Place sun-dried tomatoes on the gill-side of the mushroom.
- Top with cheese and let grill until cheese is melty, about 2-3 minutes.
- At the same time, toast hamburger buns on grill, flipping once. They should be done about the same time as the melting cheese.
- Place one mushroom on each bun and top with basil before enjoying!
Nutrition Facts : Calories 149.9, Fat 2.3, SaturatedFat 0.5, Sodium 297.5, Carbohydrate 26.9, Fiber 2.6, Sugar 6.3, Protein 6.6
GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI
Aioli is a garlic mayonnaise, popular in southern France, and tasty as a spread on sandwiches. This sandwich is hearty, filling, and packed with flavor! You can use minced garlic from the jar where it calls for the garlic in the aioli, but you can definitely tell the difference. I don't have a press, so I just mince the garlic with a knife. This recipe is from "The Barbecue! Bible" by Steven Raichlen. It is based on using an outdoor grill, but this is a direct-heat method, so you could also use a grill pan (what I do), and it works great too.
Provided by Greeny4444
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
- For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
- Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
- Set up the grill for direct grilling and preheat to high.
- When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
- Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
- Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.
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
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- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit) or preheat an oven to 450 degrees*.
- Clean the portobello mushrooms and remove the stems. Place them on a baking sheet gill side up. Drizzle the tops the olive oil and use your hands to rub on the bottoms. Then place them back on the sheet gill side up and sprinkle with garlic powder, smoked paprika, kosher salt and several grinds of black pepper. Rub them until evenly coated.
- Place the mushrooms directly on the grates gill side up, and grill 10 to 14 minutes until tender and juicy. Liquid will pool in the cap. Flip the mushrooms (this drains the liquid into the grates). Then top with the add cheese slices and cook for an additional 2 to 3 minutes until melted. Tip: Step up your burger and grill the burger buns for about 1 minute on one side until lightly toasted!
- Place the baking sheet in the oven and roast for 15 minutes until tender. Drain of any excess liquid, then top with cheese and roast another 1 minute until the cheese melts.
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