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Portobello Burgers Recipe

Portobello Burgers Recipe

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. YIELD: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

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.

Nutritional Facts

1 burger: 280 calories, 13g fat (3g saturated fat), 10mg cholesterol, 466mg sodium, 31g carbohydrate (8g sugars, 3g fiber), 11g protein Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable, 1 fat.

Reviews for Portobello Burgers

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MY REVIEW
Starfire5
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
asfike
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
erichayes
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
shoppingaddicctAZ
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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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.