Portobello Burgers Recipe

3.5 4 3
Portobello Burgers Recipe
Portobello Burgers Recipe photo by Taste of Home
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Portobello Burgers Recipe

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3.5 4 3
Publisher Photo
These grilled portobello mushroom burgers from Theresa Sabbagh of Winston-Salem, North Carolina taste like the classic with a meatless twist.
Featured In: Veggie Burger Recipes
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + standing Grill: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice.
Coat grill rack with cooking spray before starting the grill. Drain and reserve marinade. Grill mushrooms, covered, over medium 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.
Originally published as Portobello Burgers in Cooking for 2 Summer 2006, p12

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, 1-1/2 fat, 1 medium-fat meat, 1 vegetable.

  • 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
  1. In a bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice.
  2. Coat grill rack with cooking spray before starting the grill. Drain and reserve marinade. Grill mushrooms, covered, over medium 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.
Originally published as Portobello Burgers in Cooking for 2 Summer 2006, p12

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Starfire5 User ID: 3321692 86958
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 User ID: 3044625 141197
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 User ID: 1263506 156126
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 User ID: 1186320 158759
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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