Easy Italian Portobello Burgers Recipes

PORTOBELLO BURGERS

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.

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 BURGER

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.

PORTOBELLO MUSHROOM BURGERS

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.

FRENCH ONION PORTOBELLO BURGERS

Steps:

• Preheat the broiler. Line a rimmed baking sheet with aluminum foil.
• Melt the butter in a medium skillet over medium-low heat. Add the sliced onions, 1 tablespoon fresh thyme or 1 1/2 teaspoons dried, 1/2 teaspoon kosher salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are deep golden brown and caramelized, about 15 minutes. If the skillet gets too brown, add 2 tablespoons water and scrape the brown bits from the bottom of the skillet with a wooden spoon; continue to cook until all the water has evaporated. Add 1 tablespoon of the Worcestershire and stir until completely absorbed, about 1 minute more.
• Meanwhile, place the muffins or buns on the prepared baking sheet and broil until toasted and browned along the edges, 1 to 2 minutes. Set aside for serving.
• Put the mushroom caps, gill-side up, on the same baking sheet. Broil until they release their juices and soften slightly, about 6 minutes. Flip the mushrooms, brush the tops with the oil and season with the garlic salt. Broil until lightly browned and the juices have cooked off, about 6 minutes more. Top each mushroom with 1/4 cup cheese, then return to the broiler until the cheese melts, 1 to 1 1/2 minutes.
• While the mushrooms are broiling, stir together the mayonnaise, garlic, remaining 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme and 1 teaspoon Worcestershire in a small bowl until smooth. Season with a pinch of kosher salt and pepper. Spread on the inside of the toasted muffin or bun tops. Place 1 portobello mushroom on each muffin or bun bottom. Layer with the caramelized onions and crispy fried onions, then close the burgers and serve.

EASY ITALIAN PORTOBELLO BURGERS

Steps:

• Heat grill to medium-high heat.
• Brush half the dressing evenly onto mushrooms. Grill 4 to 6 min. or until mushrooms are tender, turning occasionally and brushing with remaining dressing.
• Place rolls, cut sides down, next to mushrooms on grill grate. Top mushrooms with cheese; grill 1 min. or until melted. Remove mushrooms from grill. Grill rolls additional 1 to 2 min. or until toasted to desired doneness. Remove from grill.
• Mix mayo, bruschetta and crushed red pepper until blended; spread onto bottom halves of rolls. Fill rolls with mushrooms and remaining ingredients.

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.

SAVORY PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat grill for medium-high heat and lightly oil the grate.
• Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush the mixture over the tops and bottoms of the mushrooms; let stand for 10 minutes.
• Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.