Grilled Portobello Burgers Recipe

4.5 2 3
Grilled Portobello Burgers Recipe
Grilled Portobello Burgers Recipe photo by Taste of Home
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Grilled Portobello Burgers Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
Recommended: Veggie Burger Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • 6 tablespoons reduced-fat balsamic vinaigrette, divided
  • 4 slices red onion
  • 1 cup roasted sweet red peppers, drained
  • 3 ounces fresh mozzarella cheese, cut into 4 slices
  • 4 kaiser rolls, split
  • 1/4 cup fat-free mayonnaise

Directions

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. Yield: 4 servings.
Originally published as Grilled Portobello Burgers in Healthy Cooking August/September 2012, p56

Nutritional Facts

1 burger: 329 calories, 11g fat (4g saturated fat), 19mg cholesterol, 860mg sodium, 42g carbohydrate (8g sugars, 3g fiber), 12g protein.

  • 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • 6 tablespoons reduced-fat balsamic vinaigrette, divided
  • 4 slices red onion
  • 1 cup roasted sweet red peppers, drained
  • 3 ounces fresh mozzarella cheese, cut into 4 slices
  • 4 kaiser rolls, split
  • 1/4 cup fat-free mayonnaise
  1. 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.
  2. Spread roll bottoms with mayonnaise and drizzle with remaining vinaigrette. Top with mushrooms; replace roll tops. Yield: 4 servings.
Originally published as Grilled Portobello Burgers in Healthy Cooking August/September 2012, p56

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Reviews forGrilled Portobello Burgers

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MY REVIEW
lambert_ed@yahoo.com User ID: 7576895 196614
Reviewed May. 12, 2014

"I use to avoid mushroom burgers until I tried this one. This one is awesome. My wife is a vegetarian and I am not, but this is great!"

MY REVIEW
beader1986 User ID: 4519774 181520
Reviewed Jul. 18, 2012

"My 4-year-old daughter is on a very strict Low-Protein diet and by leaving off the cheese, this is a recipe that she can eat with us! It is very hard to modify recipes for her and this one helps her fit in a little better when we bar-b-cue and have friends over! Thank you for a great recipe my whole family can enjoy together!"

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