Portobello Burgers

Name: Portobello Burgers
Prep time: 10 min
Cook time: 15 min
Total time: 25 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

These grilled portobello mushroom burgers from Theresa Sabbagh of Winston-Salem, North Carolina taste like the classic with a meatless twist.

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.

Nutrition 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.

Originally published as Portabello Mushroom Burgers in Cooking for 2 Summer 2006

Reviews

My Review

Click stars to rate

Average Rating:

Starfire5

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!
asfike

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.
erichayes

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!
shoppingaddicctAZ

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