Asiago Portabella Mushroom Burger Recipes

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PORTOBELLO MUSHROOM BURGER



Portobello Mushroom Burger image

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

2 tablespoons low-sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
3 cloves garlic (minced)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon black pepper
4 portobello mushroom caps (cleaned with underside stems and gills removed)
4 thin slices havarti cheese (or swap provolone or baby Swiss)
Whole wheat or brioche hamburger buns
Sliced red onions
Pesto
Sliced tomato
Arugula

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 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

ASIAGO PORTABELLA MUSHROOM BURGER



Asiago Portabella Mushroom Burger image

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

Provided by Dienia B.

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb ground beef
1 teaspoon seasoning salt
1 teaspoon onion powder
1 dash Worcestershire sauce
1 tablespoon butter
1/2 lb portabella mushroom, chopped not too fine, but not too big
1 garlic clove
4 tablespoons alfredo sauce
4 onion rolls
1 tablespoon butter
1 tablespoon parmesan cheese
4 slices asiago cheese

Steps:

  • Divide meat into 4 patties.
  • Sprinkle with seasoning salt, onion powder, and Worcestershire sauce.
  • In a pan, with 1 tablespoon butter, saute mushrooms and garlic until cooked down; take out of pan.
  • Mix with Alfredo sauce.
  • Cook burgers in the mushroom pan until done the way you like.
  • Butter onion rolls lightly and put on hot skillet to brown.
  • When burgers are almost cooked, sprinkle on parmesan cheese and top with asiago cheese; cover to melt cheese.
  • Put burger on browned onion bun.
  • Top with mushroom mixture.

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

PORTABELLA MUSHROOM BURGERS



Portabella Mushroom Burgers image

Make and share this Portabella Mushroom Burgers recipe from Food.com.

Provided by Shirl J 831

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 portabella mushrooms, stems removed (4-inch or 10cm)
d'italiano rosemary crustini hot dog bun (Canadian)
baby spinach leaves
asiago cheese
1 teaspoon pesto sauce
tomatoes, slices
salt and pepper
olive oil

Steps:

  • Preheat BBQ to medium-high.
  • Brush mushroom caps on both sides with olive oil.
  • Put mushroom caps stem side down on greased grill; cook with lid down, for 3-4 minutes.
  • Turn; sprinkle with salt and pepper.
  • Cook for 2-4 minutes, till tender.
  • Just before mushrooms are ready, split the buns; grill cut sides down, until lightly toasted.
  • Brush toasted side of bun each with pesto.
  • Pile 1/4 cup lightly packed baby spinach leaves on bottom half of each bun.
  • Top each with a mushroom cap, 2 tbsp asiago cheese and 1 tomato slice.
  • Replace top of buns.

Nutrition Facts : Calories 21.8, Fat 0.2, Sodium 5, Carbohydrate 4.3, Fiber 1.3, Sugar 1.5, Protein 2.1

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