GRILLED PORTOBELLO BURGERS
You don't miss the meat on this hearty burger. The veggies, mayo and cheese fill you up with plenty of flavor. -Mary Haas, Hewitt, New Jersey
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Brush mushrooms with 4 tablespoons vinaigrette. Grill mushrooms and onion, covered, over medium heat 3-4 minutes on each side or until tender. Top mushrooms with red peppers, onion and cheese. Grill, covered, 2-3 minutes longer or until cheese is melted. Grill rolls, cut side down, 1-2 minutes or until toasted., Spread roll bottoms with mayonnaise and drizzle with remaining vinaigrette. Top with mushrooms; replace roll tops.
Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 860mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
PORTABELLA MUSHROOM BURGERS
Where's the beef? No one will miss it with these delictable burgers. Serve on lightly toasted whole wheat rolls with grilled onions for a healthy lunch or dinner meal.
Provided by PaulaG
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut stems off of mushrooms and place smooth side up in a shallow dish.
- Sprinkle lightly with salt and pepper.
- Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
- Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
- Preheat grill to medium-high heat.
- Place the mushrooms on the preheated grill, reserving the marinade for basting
- Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
- During the last 2 minutes of grilling, top with cheese.
- Serve with the whole wheat rolls and condiments of your choice.
Nutrition Facts : Calories 554.3, Fat 21, SaturatedFat 7, Cholesterol 19.6, Sodium 802, Carbohydrate 76.3, Fiber 11.4, Sugar 16.1, Protein 21
GRILLED PORTOBELLO MUSHROOMS
Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!
Provided by BFOLLICK
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h20m
Yield 3
Number Of Ingredients 5
Steps:
- Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
- In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Grill over hot grill for 10 minutes. Serve immediately.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g
GRILLED PORTABELLA MUSHROOM BURGERS - A LA DAVE
My own recipe taken from watching many, many food shows. I use it as a lower fat and calorie burger substitute.
Provided by David Bishop
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean mushrooms by rubbing lightly with a damp towel and remove stems (if desired).
- Combine salt, pepper, garlic powder, vinegar and 3 tablespoons oil in a small bowl and combine by whisking briskly with a basting brush.
- Heat a medium-size skillet to medium heat and coat with remaining tablespoon of oil (if desired).
- Brush both sides of the mushrooms with the oil/vinegar mixture and place stem side down in the skillet for 5 minutes.
- Brush the top side of the mushrooms with some more of the mixture and turn over.
- Grill for another 5 minutes, brushing the stem side once with the oil/vinegar mixture.
- Remove from the skillet, place on the hamburger rolls and garnish with your favorite condiments.
PORTOBELLO MUSHROOM BURGERS
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
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
GRILLED PORTABELLA MUSHROOM BURGERS
This grilled portabella burger makes the perfect dinner for a vegetarian or flexitarian. The portabella mushroom actually completely replaces the meat in this burger. The result is a filling burger that is juicy, meaty and lower in fat and calories.
Provided by BrittanyS
Categories Vegetable
Time 12m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Remove stem from portabella mushroom. Discard or reserve for later use.
- On a preheated barbecue, place portabella mushroom gill side down. Slather top of mushroom with 1/2 tbsp of barbecue sauce. Grill for 5 minutes.
- Turn portabella mushroom over, and slather with remaining 1/2 tbsp of barbecue sauce. Grill another 3 minutes.
- Place cheese on top of mushroom, and grill another 1-2 minutes or just until the cheese is melted. If you like your hamburger bun toasted, you may wish to place it on the grill at this time.
- Remove mushroom (and bun) from the grill. Place mushroom on bun, top with tomato and spinach. If using, spread mayo on top half of bun. Serve hot with fries, or other grilled veggies.
Nutrition Facts : Calories 167.2, Fat 3.3, SaturatedFat 0.7, Sodium 373.6, Carbohydrate 29.1, Fiber 4.9, Sugar 6.1, Protein 8.6
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PORTOBELLO MUSHROOM BURGER | GRILL, STOVE OR OVEN METHOD
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5/5 (13)Total Time 45 minsCategory Main CourseCalories 140 per serving
- 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.
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- In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
- Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
- Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
- Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
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