Portobello Burgers With Avocado Mayonnaise Recipes

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THE ULTIMATE GRILLED PORTOBELLO BURGER



The Ultimate Grilled Portobello Burger image

Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.

Yield 2 burgers

Number Of Ingredients 12

2 large portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
0 pinch of sea salt
1 small eggplant, cut into 1/4 inch to 1/2 inch rounds
1 roasted red bell pepper
1/4 small red onion, sliced
1/4 cup pesto sauce
1 handful baby arugula
2 burger buns of choice, toasted
2 slices havarti cheese
1 can Bush's® Steakhouse Recipe Grillin' Beans® for serving

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.

PORTOBELLO BURGERS WITH AVOCADO MAYONNAISE



Portobello Burgers With Avocado Mayonnaise image

Oh, I think you're gonna like this!! Adapted from Southern Living magazine. If you can't grill outside, use your grill pan indoors.

Provided by Sharon123

Categories     Onions

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

6 portobello mushroom caps
2 red bell peppers, seeded and halved
1 red onion, cut into 1/2-inch slices
cooking spray (garlic flavored works great)
6 hamburger buns
3 small avocados, peeled and sliced
1 small avocado, peeled and chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
1 garlic clove, minced
1/4 cup fresh basil leaf

Steps:

  • Coat the mushrooms, bell peppers, and onion with cooking spray.
  • Grill onion, covered with grill lid, over medium high heat(350* to 400*) 8 minutes on each side. Grill mushroom 5 minutes on each side(or you may roast in a 425*F. oven). Place bell peppers on grill, skin side down, and grill 4-5 minutes or until skin is blistered(if you can't find fresh red bell peppers, you can buy them already roasted in jars). See note.
  • Peel the bell peppers, and cut into strips.
  • Avocado Mayonnaise: Process all ingredients in a food processor until smooth, stopping to scrape down sides. Cover and chill 2 hours, if desired. Makes 1 cup.
  • Spread the avocado mayonniase on cut sides of buns: place on cooking grate, and grill 1 minute. Place mushrooms, bell pepper strips, and onion evenly on bottom halves of buns. Top each with avoado slices and top bun halves.
  • Note: To grill onion, push water soaked skewers crosswise through the whole onion at 1/2" intervals. Slice between skewers and place skewered slcies on grill.

Nutrition Facts : Calories 413.8, Fat 26.3, SaturatedFat 4, Cholesterol 5.1, Sodium 356.1, Carbohydrate 41.8, Fiber 10.3, Sugar 7.6, Protein 7.9

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