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
GRILLED PORTOBELLOS WITH ARUGULA
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat outdoor grill or cast iron grill pan. Gently brush off any dirt from caps. In a small bowl whisk together the oil and vinegar and season with salt & pepper. Brush caps with vinegar & oil mixture and place on grill. Cook for 2 minutes per side or until mushroom is tender. Brush occasionally with vinegar and oil. Drizzle remaining vinegar and oil over arugula. Shave parmesan into greens and toss. Slice grilled portobellos and arrange on top of arugula
GRILLED PORTOBELLO AND ARUGULA BURGERS
Categories Sandwich Leafy Green Mushroom Sauté Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Mix mayonnaise, mustard, 2 teaspoons rosemary and garlic in small bowl.
- Spray grill rack with nonstick spray, then prepare barbecue (medium heat). Brush mushrooms all over with olive oil. Sprinkle each with 1 teaspoon rosemary, then salt and pepper. Grill until tender, about 10 minutes per side.
- Spread mayonnaise mixture over buns. Place mushrooms and arugula on bun bottoms. Cover with bun tops.
THE ULTIMATE GRILLED PORTOBELLO BURGER
Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.
Yield 2 burgers
Number Of Ingredients 12
Steps:
- Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
- Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
- Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
- Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.
GRILLED PORTABELLA AND ARUGULA BURGERS
This healthy and meatless recipe is from Bon Appétit Magazine (July 1999). You can also use regular mayo if you prefer. It's also great without the bun or you can add slices of cheese, onions, roasted red peppers...
Provided by blucoat
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix mayonnaise, mustard, 2 teaspoons rosemary and garlic in small bowl.
- Spray grill rack with nonstick spray, then prepare barbecue (medium heat). Brush mushrooms all over with olive oil. Sprinkle each with 1 teaspoon rosemary, then salt and pepper. Grill until tender, about 10 minutes per side.
- Spread mayonnaise mixture over buns. Place mushrooms and arugula on bun bottoms. Cover with bun tops.
Nutrition Facts : Calories 108, Fat 7.9, SaturatedFat 1.1, Cholesterol 3.2, Sodium 273.6, Carbohydrate 8.9, Fiber 2.1, Sugar 3.8, Protein 2.4
PORTABELLA AND GOUDA BURGER WITH GARLIC MAYO
I prefer a good portabella mushroom sandwich to a typical veggie burger anyday, and this one is excellent. It's juicy, garlicky and cheesy, and really quick. Try it on the grill in the summer, on grilled French bread with garden-fresh tomato ... mmmmmmm! Prep time includes marinating mushrooms.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
- Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
- In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
- When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down.
- Try to include as much of the sliced garlic and thyme as possible in the skillet.
- Turn mushroom caps over and top with cheese.
- Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
- Alternatively, these are delicious on the grill as well!
- Serve with tomato on toasted rolls or French bread spread with garlic mayo.
- Really nice with some avocado on the side.
Nutrition Facts : Calories 318.9, Fat 16.4, SaturatedFat 2.3, Sodium 322, Carbohydrate 36.4, Fiber 3.3, Sugar 3.9, Protein 8
GRILLED PORTOBELLO MUSHROOM BURGER WITH RICOTTA AND ARUGULA SLAW
A great vegetarian burger - great for summer time grilling or any time you want a delicious meatless burger. It has a ricotta/pesto sauce for the burger and is then topped with an arugula slaw. Sounds really delicious.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Clean and peel the mushrooms. Using a small paring knife, cut slits into the mushrooms.
- Cut the garlic cloves into thin slices, then push into the holes in the mushrooms. Place in a dish, sprinkle thyme over them, then pour the vinegar and oil over them and let marinate for 1 hour.
- Meanwhile, to make the herbed ricotta, mix the pesto with the ricotta and set aside. Mix all the ingredients for the arugula slaw together in a bowl.
- Heat a ridged grill pan and when smoking, add the mushrooms and grill for 3-4 minutes on each side until soft, cooked and lightly charred all over. Remove, then toast the buns until lightly brown, this should take 2-3 minutes.
- Spread the buns with the herbed ricotta and add a grilled portobello. Top with a spoonful of arugula slaw, then replace the bun lid and serve.
Nutrition Facts : Calories 239.2, Fat 7.9, SaturatedFat 2.3, Cholesterol 10.5, Sodium 302, Carbohydrate 34.6, Fiber 2.8, Sugar 12.2, Protein 8.3
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- Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
- Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
- Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
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- Prepare portobello mushrooms by gently removing stem from the mushrooms. Using a spoon scrape out the gills. Set the mushrooms in a 9x13 inch pan. Add the marinade and soak for 10 minutes.
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