Portobello Mushroom Burgers Recipe

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Portobello Mushroom Burgers Recipe
Portobello Mushroom Burgers Recipe photo by Taste of Home
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Portobello Mushroom Burgers Recipe

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Use a grill rack or secure onions with wooden toothpicks to keep them from separating during grilling.
Recommended: Veggie Burger Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 1/4 cup plus 3 tablespoons olive oil, divided
  • 6 tablespoons balsamic vinegar, divided
  • 4 slices onion (1/4 inch thick)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried basil
  • 4 portobello mushroom caps
  • 1 tablespoon honey
  • 4 onion rolls, split
  • 4 lettuce leaves
  • 4 slices tomato
  • 4 ounces fresh mozzarella cheese, cut into 1/4-inch slices

Directions

In a resealable plastic bag, combine 1/4 cup oil and 2 tablespoons vinegar; add onion slices. Seal bag and turn to coat; marinate for 30 minutes. Meanwhile, in a small bowl, combine the garlic, basil and remaining oil. Brush over both sides of mushroom caps; set aside.
In a small saucepan, bring honey and remaining vinegar to a boil; cook for 5 minutes or until thickened. Set aside.
Drain and discard marinade from onions. Coat grill rack with cooking spray before starting the grill. Grill onions and mushrooms over medium heat for 10-12 minutes or until tender, turning frequently. Serve on rolls with lettuce, tomato and mozzarella. Drizzle with reserved balsamic-honey sauce. Yield: 4 servings.
Originally published as Portobello Mushroom Burgers in Weeknight Cooking Made Easy Annual 2005, p195

Nutritional Facts

1 each: 521 calories, 33g fat (9g saturated fat), 22mg cholesterol, 344mg sodium, 43g carbohydrate (13g sugars, 3g fiber), 13g protein.

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  • 1/4 cup plus 3 tablespoons olive oil, divided
  • 6 tablespoons balsamic vinegar, divided
  • 4 slices onion (1/4 inch thick)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried basil
  • 4 portobello mushroom caps
  • 1 tablespoon honey
  • 4 onion rolls, split
  • 4 lettuce leaves
  • 4 slices tomato
  • 4 ounces fresh mozzarella cheese, cut into 1/4-inch slices
  1. In a resealable plastic bag, combine 1/4 cup oil and 2 tablespoons vinegar; add onion slices. Seal bag and turn to coat; marinate for 30 minutes. Meanwhile, in a small bowl, combine the garlic, basil and remaining oil. Brush over both sides of mushroom caps; set aside.
  2. In a small saucepan, bring honey and remaining vinegar to a boil; cook for 5 minutes or until thickened. Set aside.
  3. Drain and discard marinade from onions. Coat grill rack with cooking spray before starting the grill. Grill onions and mushrooms over medium heat for 10-12 minutes or until tender, turning frequently. Serve on rolls with lettuce, tomato and mozzarella. Drizzle with reserved balsamic-honey sauce. Yield: 4 servings.
Originally published as Portobello Mushroom Burgers in Weeknight Cooking Made Easy Annual 2005, p195

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