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Portobello Burgers

 Portobello Burgers
These grilled portobello mushroom burgers from Theresa Sabbagh of Winston-Salem, North Carolina taste like the classic with a meatless twist.
2 ServingsPrep: 10 min. + standing Grill: 15 min.

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

Directions

  • 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. Yield: 2 servings.

2 of 2

Portobello Burgers (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.