Portobello Burgers Recipe
Portobello Burgers Recipe photo by Taste of Home

Portobello Burgers Recipe

Publisher Photo
These grilled portobello mushroom burgers from Theresa Sabbagh of Winston-Salem, North Carolina taste like the classic with a meatless twist.
TOTAL TIME: Prep: 10 min. + standing Grill: 15 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + standing Grill: 15 min.
MAKES: 2 servings

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • Dash salt
  • Dash pepper
  • 2 large portobello mushrooms, stems removed
  • 2 slices reduced-fat provolone cheese
  • 2 hamburger buns, split
  • 2 lettuce leaves
  • 2 slices tomato

Nutritional Facts

1 burger equals 280 calories, 13 g fat (3 g saturated fat), 10 mg cholesterol, 466 mg sodium, 31 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 medium-fat meat, 1 vegetable.

Directions

  1. In a small bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice. Drain and reserve marinade.
  2. 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.
  3. Serve on buns with lettuce and tomato. Yield: 2 servings.
Originally published as Portobello Burgers in Cooking for 2 Summer 2006, p12

Nutritional Facts

1 burger equals 280 calories, 13 g fat (3 g saturated fat), 10 mg cholesterol, 466 mg sodium, 31 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 medium-fat meat, 1 vegetable.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Portobello Burgers

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 16, 2012

We make these all the time. Only thing we add is a splash of Frank's Red Hot (chicken) wing sauce. Makes it really tasty. Yum!

MY REVIEW
Reviewed Jun. 4, 2009

These were in my family's opinion, a total waste of otherwise good ingredients. they were mushy and did not taste good at all.

MY REVIEW
Reviewed Jun. 2, 2009

To shoppingaddicctAZ: It doesn't change the taste. The only thing that I would change is, when marinating, only rest the top of the mushroom in the marinade. If you marinate the gill side, they tend to get too mushy for my taste. Doing this does not affect the amont of flavor from the marinade. Good Luck!

MY REVIEW
Reviewed Jun. 1, 2009
MY REVIEW
Reviewed Feb. 23, 2008

These sound great and I want to try them!  I love grilled portobellos!  I have a question, though.  In some recipes it says to de-gill the mushrooms; this one does not.  Does it make any difference in the taste to remove the gills?

Lorraine 

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