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
GARLIC AND ROSEMARY OVEN FRIES
Provided by Valerie Bertinelli
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F with a large rimmed baking pan inside.
- Put the olive oil, garlic and rosemary in a small saucepan and warm over medium heat until just starting to bubble. Turn off the heat and let steep 20 minutes. Discard the rosemary sprigs and garlic.
- While the oil is steeping, cut the potatoes into 1-inch-thick wedges. Put the potatoes in a large bowl and toss with the oil, paprika and 1 teaspoon salt.
- Carefully remove the baking pan from the oven and spread the potatoes on the hot pan in a single layer. Sprinkle with another pinch of salt and roast until the undersides are golden brown, about 20 minutes. Flip the potatoes and continue to cook until golden brown all over, 15 to 20 minutes more.
- Serve garnished with a rosemary sprig.
ROASTED PORTOBELLOS WITH ROSEMARY
For a veggie burger, place these in toasted buns. Top with sauteed onion, cheese, and arugula.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place trimmed mushrooms, stem side up, on a rimmed baking sheet. In a bowl, combine the extra-virgin olive oil and fresh lemon juice. Pour over mushrooms and top with garlic slices, and rosemary. Season with coarse salt and ground pepper. Roast until tender, 10 to 15 minutes.
Nutrition Facts : Calories 92 g, Fat 7 g, Fiber 1 g, Protein 2 g
ROSEMARY OVEN FRIES
My dad's recipe. They make a great side dish that can be served with just about anything - my family loves them with bbqed steak and grilled veggie skewers, or fried perch and mushy peas. I love them because they're vegan and take no time to make!
Provided by KDub275
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425.
- Scrub the potatoes. Peel, if you prefer skinless fries.
- Slice potatoes lengthwise into strips. Place in large mixing bowl.
- Pour oil over potatoes. Sprinkle rosemary, salt, and pepper over potatoes and toss to coat.
- Line a baking sheet with tin foil and coat with non-stick cooking spray.
- Arrange potatoes in single layer on sheet and bake for 10-12 minutes. Turn potatoes, and continue baking for another 10-12 minutes.
OVEN ROASTED GARLIC FRIES
Make and share this Oven Roasted Garlic Fries recipe from Food.com.
Provided by susie cooks
Categories Low Protein
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 375 degrees.
- Scrub potatoes clean -leave skin on. Slice into thirds lengthwise. Lay flat and then cut into 1/2 inch strips. Place potatoes on baking sheet; toss with the 2 tablespoons vegetable oil. Arrange in single layer.
- Bake for about 45 minutes or until tender and slightly golden.
- While fries are baking; mix together the garlic, parsley salt, pepper, and olive oil.
- Remove fries from oven and place in a large bowl.
- Add the garlic mixture and toss, coating all the fries.
ROSEMARY PORTOBELLO BURGERS
Categories Sandwich Cheese Mushroom Vegetarian Rosemary Arugula Summer Grill/Barbecue Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Whisk vinaigrette and rosemary in small bowl. Brush cut sides of rolls with vinaigrette. Place rolls on grill, cut side down. Grill until lightly toasted, about 1 minute. Transfer to 2 plates.
- Brush mushrooms on both sides with vinaigrette. Sprinkle generously with salt and pepper. Place mushrooms on grill, dark gill side down. Close grill or cover mushrooms with small metal roasting pan; cook until mushrooms begin to soften, brushing with vinaigrette once, about 5 minutes. Turn mushrooms over. Cover; grill until tender when pierced with knife, about 7 minutes longer. Place 2 cheese slices on each mushroom. Cover; grill until cheese melts, about 1 minute.
- Place 1 mushroom on bottom half of each roll. Top each with tomato, arugula, and top half of roll.
ROSEMARY & GARLIC OVEN FRIES
Make and share this Rosemary & Garlic Oven Fries recipe from Food.com.
Provided by kleigh83
Categories Lunch/Snacks
Time 40m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475°F.
- Spray 15 1/2 x 10 1/2-inch jelly roll pan or large cookie sheet with nonstick cooking spray.
- Cut each unpeeled potato lengthwise in half.
- Holding each potato half flat side down, cut lengthwise into 1/4-inch thick slices.
- Then cut each lengthwise into 1/2-inch wide strips.
- Place potato sticks in pan; toss with oil, salt, pepper, rosemary, and garlic.
- Arrange in single layer on pan and roast for 30 min (or until sticks are tender and golden).
- Be sure and turn the potatoes once halfway through roasting time.
ROASTED PORTOBELLO BURGERS WITH ROSEMARY GARLIC OVEN FRIES
Steps:
- Preheat the oven to 450°F.
- Cut the potatoes into wedges and drop them onto a cookie sheet. Drizzle the potatoes with about 3 tablespoons of EVOO and toss to coat them thoroughly in the oil. Season the potatoes with the rosemary, salt, and pepper. Roast them for 25 minutes in all. Halfway through the roasting add the garlic, stir to distribute, and flip the potatoes, then continue to roast. The potatoes should be brown and tender.
- While the potatoes roast, place the portobello mushroom caps on a cookie sheet. Season them with salt and pepper and arrange the mushrooms gill side up. Drizzle the gill side with a little EVOO and the balsamic vinegar. Transfer them to the oven and roast for 12 minutes, or until they are cooked through. Don't turn off the oven.
- While the mushrooms are roasting, coarsely chop the arugula and roasted red peppers and combine them in a bowl. Season them with a little salt and pepper.
- Top 4 of the cooked mushroom caps with a mound of the arugula and roasted pepper mixture, a slice of prosciutto, and a slice of mozzarella. Return the mushrooms to the oven to melt the cheese, about 2 to 3 minutes. Once the cheese has melted, remove the mushrooms from the oven and top each one with a second roasted mushroom cap to make a sandwich. Serve the roasted portobello burgers with the rosemary garlic oven fries. It's easiest to eat these burgers with a fork and knife.
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- 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).
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