PORTOBELLO BURGERS
These grilled portobello mushroom burgers from Theresa Sabbagh of Winston-Salem, North Carolina taste like the classic with a meatless twist.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 280 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 466mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
PORTOBELLO BURGERS
Steps:
- Rub the mushroom caps with a damp cloth to clean. Remove stems and reserve for Round 2 recipe "Stuffed Zucchini".
- In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli.
- Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar.
- While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices.
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 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.
Nutrition Facts : Calories 467 calorie, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 690 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 11 grams, Sugar 7 grams
FARM FRESH PORTOBELLA BURGERS
Make and share this Farm Fresh Portobella Burgers recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rub the mushroom caps with a damp cloth to clean them. Remove the stems and reserve for Round 2 recipe "Stuffed Zucchini"(if making).
- In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and red wine vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli(garlic aioli).
- Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4-5 minutes on each side. After you turn over the mushrooms top each with 2 tablespoons of Cheddar cheese.
- While the mushrooms are grilling, make the aioli sauce:.
- Combine the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices. Enjoy!
Nutrition Facts : Calories 325.6, Fat 18.6, SaturatedFat 5.2, Cholesterol 18.6, Sodium 436.5, Carbohydrate 30.9, Fiber 2.5, Sugar 7, Protein 10
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