Portobello Burger With Muffuletta Topping Food

PORTOBELLO BURGER WITH MUFFULETTA TOPPING

Portobello Burger with Muffuletta Topping image

A tasty tomato-olive mixture, melty cheese and smoky grilled mushroom add so much flavor to this recipe that one taster called it "one of the best mushroom burgers I've had." For a change, switch another cheese or spinach for the provolone and lettuce. -Tamra Duncan, Lincoln, Arkansas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 1 serving.

Number Of Ingredients 10

Ingredients

1 large portobello mushroom, stem removed
1 teaspoon olive oil
1/8 teaspoon dried oregano
Salt and pepper, to taste
1 plum tomato, chopped
2 pitted green olives, chopped
1 tablespoon mayonnaise
1 multigrain hamburger bun, split and toasted
1 lettuce leaf
1 slice provolone cheese

Steps:

Brush mushroom with oil and sprinkle with oregano. Season with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushroom, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender., Combine tomato and olives; season with salt and pepper. Spread mayonnaise over bun bottom. Top with lettuce, mushroom, cheese and tomato mixture; replace bun top.

Nutrition Facts :

STUFFED PORTOBELLO MUSHROOMS

Stuffed Portobello Mushrooms image

Found in TOH's June/July 2008 magazine. Submitted by Mike Bass who says you can also substitute feta or cream cheese for the goat cheese.

Provided by berry271

Categories Vegetable

Time 25m

Yield 6 mushrooms, 6 serving(s)

Number Of Ingredients 5

Ingredients

6 medium portabella mushrooms
2 ounces goat cheese
6 tablespoons roasted sweet red pepper strips
pepper (to taste)
1 tablespoon olive oil

Steps:

Remove stems from mushrooms and place caps on a rack in a shallow roasting pan.
Fill each cap with a teaspoon of the goat cheese and top with 1 tablespoon of the pepper strips.
Sprinkle with pepper.
Drizzle with oil.
Bake at 350F until mushrooms are tender and cheese is melted, about 15-20 minutes.

Nutrition Facts : Calories 74.6, Fat 5.4, SaturatedFat 2.3, Cholesterol 7.5, Sodium 56.6, Carbohydrate 3.8, Fiber 1.2, Sugar 2.6, Protein 3.9

PORTOBELLO MUSHROOM BURGER WITH BRUSCHETTA TOPPING

Portobello Mushroom Burger With Bruschetta Topping image

I'm always looking to do something new since my wife and daughter turned vegetarian. She brought home some fresh picked portobellos from work so I made them into burgers and had some tomatoes to use up, which I made into bruschetta topping, and thus this burger was born.

Provided by CNM CATERING

Categories Italian Recipes

Time 1h50m

Yield 2

Number Of Ingredients 11

Ingredients

8 roma (plum) tomatoes, diced
⅓ cup chopped fresh basil
¼ cup shredded Parmesan cheese
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 large portobello mushroom caps, stems removed
2 tablespoons shredded horseradish Cheddar cheese, or to taste
2 kaiser rolls, split

Steps:

Mix roma tomatoes, basil, Parmesan cheese, balsamic vinegar, garlic, olive oil, kosher salt, and black pepper in a bowl and refrigerate to blend flavors, 1 to 2 hours.
Preheat grill for medium heat and lightly oil the grate.
Grill portobello mushrooms with gill sides up on an upper rack of the grill until juicy and hot, about 15 minutes. Spoon tomato mixture into mushroom caps to cover entire cap. Continue grilling until topping is heated through, another 15 to 20 minutes. Top with horseradish Cheddar cheese if desired; grill until cheese has melted, 1 to 2 more minutes. Serve on kaiser rolls.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 34.4 g, Cholesterol 16 mg, Fat 10.1 g, Fiber 4.2 g, Protein 12.2 g, SaturatedFat 4.2 g, Sodium 938.6 mg, Sugar 8.4 g

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