Portobello Burger with Muffuletta Topping Recipe

Portobello Burger with Muffuletta Topping Recipe
Portobello Burger with Muffuletta Topping Recipe photo by Taste of Home
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Portobello Burger with Muffuletta Topping Recipe

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A tasty tomato-olive mixture, melty cheese and smoky grilled mushroom add so much flavor to this recipe that one taster called it “one of the best mushroom burgers I’ve had.” For a change, switch another cheese or spinach for the provolone and lettuce. —Tamra Duncan, Lincoln, Arkansas
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 large portobello mushroom, stem removed
  • 1 teaspoon olive oil
  • 1/8 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 plum tomato, chopped
  • 2 pitted green olives, chopped
  • 1 tablespoon mayonnaise
  • 1 multigrain hamburger bun, split and toasted
  • 1 lettuce leaf
  • 1 slice provolone cheese

Directions

Brush mushroom with oil and sprinkle with oregano. Season with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushroom, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender.
Combine tomato and olives; season with salt and pepper. Spread mayonnaise over bun bottom. Top with lettuce, mushroom, cheese and tomato mixture; replace bun top. Yield: 1 serving.
Originally published as Portobello Burger with Muffuletta Topping in Simple & Delicious October/November 2012, p58

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  • 1 large portobello mushroom, stem removed
  • 1 teaspoon olive oil
  • 1/8 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 plum tomato, chopped
  • 2 pitted green olives, chopped
  • 1 tablespoon mayonnaise
  • 1 multigrain hamburger bun, split and toasted
  • 1 lettuce leaf
  • 1 slice provolone cheese
  1. Brush mushroom with oil and sprinkle with oregano. Season with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushroom, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender.
  2. Combine tomato and olives; season with salt and pepper. Spread mayonnaise over bun bottom. Top with lettuce, mushroom, cheese and tomato mixture; replace bun top. Yield: 1 serving.
Originally published as Portobello Burger with Muffuletta Topping in Simple & Delicious October/November 2012, p58

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