FRENCH ONION PORTOBELLO BURGERS
All the flavors of French onion soup are piled high on a tender portobello mushroom and sandwiched between English muffins. These are the ultimate meatless burgers!
Provided by Gabriela Rodiles
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Line a rimmed baking sheet with aluminum foil.
- Melt the butter in a medium skillet over medium-low heat. Add the sliced onions, 1 tablespoon fresh thyme or 1 1/2 teaspoons dried, 1/2 teaspoon kosher salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are deep golden brown and caramelized, about 15 minutes. If the skillet gets too brown, add 2 tablespoons water and scrape the brown bits from the bottom of the skillet with a wooden spoon; continue to cook until all the water has evaporated. Add 1 tablespoon of the Worcestershire and stir until completely absorbed, about 1 minute more.
- Meanwhile, place the muffins or buns on the prepared baking sheet and broil until toasted and browned along the edges, 1 to 2 minutes. Set aside for serving.
- Put the mushroom caps, gill-side up, on the same baking sheet. Broil until they release their juices and soften slightly, about 6 minutes. Flip the mushrooms, brush the tops with the oil and season with the garlic salt. Broil until lightly browned and the juices have cooked off, about 6 minutes more. Top each mushroom with 1/4 cup cheese, then return to the broiler until the cheese melts, 1 to 1 1/2 minutes.
- While the mushrooms are broiling, stir together the mayonnaise, garlic, remaining 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme and 1 teaspoon Worcestershire in a small bowl until smooth. Season with a pinch of kosher salt and pepper. Spread on the inside of the toasted muffin or bun tops. Place 1 portobello mushroom on each muffin or bun bottom. Layer with the caramelized onions and crispy fried onions, then close the burgers and serve.
PORTABELLA MUSHROOM BURGERS WITH RED PEPPER MAYONNAISE
Marinated portabella mushrooms with red pepper mayo. Serve with tomato, onion, and lettuce or your choice of toppings and enjoy.
Provided by J.T.
Categories Main Dish Recipes Burger Recipes Veggie
Time 2h40m
Yield 4
Number Of Ingredients 8
Steps:
- Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
- Preheat grill for medium-high heat and lightly oil the grate.
- Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
- Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
- Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 37.8 g, Cholesterol 21 mg, Fat 22.5 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 2458.7 mg, Sugar 9.4 g
GRILLED PORTOBELLO BURGER WITH ONION JAM
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.
- Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
- Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.
- Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.
CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS
Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 2 burgers
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
- Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
- Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
- Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
- Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
- Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
- Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
- Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.
PORTOBELLO MUSHROOM AND ONION BURGER TOPPING
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 1. Saute mushrooms and onion in olive oil in large saucepan for 3 to 4 minutes. Add water and cover with lid. Simmer another 3 to 4 minutes. Remove lid and add steak sauce.
- 2. Prepare veggie burgers according to package directions.
- Serve burger on bun with warm topping.
- ON THE GRILL:
- Preheat grill
- Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
- Note: Recipe is vegan only if vegan steak sauce and Morningstar Farms® Grillers® Vegan Veggie Burgers are used.
- ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
- This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.
PORTABELLA MUSHROOM AND ONION BURGER TOPPING
Number Of Ingredients 7
Steps:
- 1. Saute mushrooms and onion in olive oil in large saucepan for 3 to 4 minutes. Add water and cover with lid. Simmer another 3 to 4 minutes. Remove lid and add steak sauce.2. Prepare MORNINGSTAR FARMS™ QUARTER PRIME Patties on grill over low fire. Do not over cook. Serve burger on bun with warm topping.
Nutrition Facts : Nutritional Facts Serves
PORTABELLA MUSHROOM AND ONION BURGER TOPPING
Number Of Ingredients 7
Steps:
- 1. Saute mushrooms and onion in olive oil in large saucepan for 3 to 4 minutes. Add water and cover with lid. Simmer another 3 to 4 minutes. Remove lid and add steak sauce.2. Prepare MORNINGSTAR FARMS™ QUARTER PRIME Patties on grill over low fire. Do not over cook. Serve burger on bun with warm topping.
Nutrition Facts : Nutritional Facts Serves
PORTABELLA MUSHROOM BURGERS
This is a healthy switch from the traditional burger. These are really soooo good. There are three steps before the grilling but not hard steps.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a resealable baggie, combine the ingredients for the Marinade.
- Place the 4 slices of onion into the marinade; seal bag; turn to coat.
- Marinade for 30 minutes.
- In a small bowl combine the ingredients for the Basting Sauce.
- Brush over both sides of the mushroom caps and set aside.
- In a small saucepan place the ingredients for the Burger Drizzle Sauce; bring to a boil and cook for 5 minutes or till thickened; set aside.
- Drain the marinade from the onion and coat grill with nonstick cooking spray before starting the grill.
- Grill onions and mushrooms over medium heat for about 10-12 minutes till tender, turning frequently.
- Serve on rolls with lettuce, tomato, and cheese.
- Drizzle with Burger Sauce.
Nutrition Facts : Calories 513, Fat 32.7, SaturatedFat 7.4, Cholesterol 22.4, Sodium 501.9, Carbohydrate 42.4, Fiber 3.4, Sugar 8.4, Protein 14.7
GRILLED PORTABELLA AND BRIE BURGERS
The following recipe, just in time for the grilling season, won first place in the Mushroom Council's Portabella Sandwich Contest.
Provided by janchpn
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill or preheat grill pan. Brush salad dressing on both sides of the portobello caps and onion slices. Grill portobellos and onions on both sides until mushrooms soften and onions are lightly browned; drain portobellos well on paper towels. Combine pesto and mayonnaise in a small bowl.
- To assemble burgers: Spread pesto mayonnaise on bottom halves of rolls; top with spinach, tomato, grilled onions, and portobellos. Spread top halves of rolls with Brie and place on burgers.
Nutrition Facts : Calories 362, Fat 16.1, SaturatedFat 6.2, Cholesterol 29.3, Sodium 788.2, Carbohydrate 41.2, Fiber 4.1, Sugar 6.2, Protein 15.2
More about "portabella and onion topping for hamburgers recipes"
CARAMELIZED ONION AND PORTOBELLO MUSHROOM BURGERS
From livenaturallymagazine.com
Author Ashley McleodEstimated Reading Time 2 minsCategory EntreeCalories 267 per serving
- In a food processor, add black beans, mushrooms, garlic, Worcestershire sauce, water, lemon juice, chia seeds, onion powder, black pepper, salt and harissa. Pulse until mixture is a thick paste; chunks are OK.
- In a large bowl, beat eggs; add mushroom and bean mixture. Then add breadcrumbs, cheese and caramelized onions. Mix well.
- In a large frying pan, heat olive oil over medium heat. Once oil starts to simmer, 1–2 minutes, use dampened hands (the mixture will stick to you if you don’t) and scoop a ½cup of mixture into the palm of your hand. Gently shape into a burger, all the while pressing together. The mixture should hold a burger shape. If it doesn’t, add a tablespoon more of breadcrumbs.
- Place in frying pan, and cook 3–5 minutes per side, or until they’re golden brown and a crust has formed on each side.
PORTABELLA SWISS BURGERS BY FOODESS - MUSHROOMS …
From mushrooms.ca
PORTABELLA BURGERS WITH CHARRED RED ONION | DELICIOUS …
From simply7snacks.com
BEST EVER PORTOBELLO MUSHROOM BURGERS - NUTRITION IN …
From nutritioninthekitch.com
PORTABELLA AND ONION TOPPING FOR HAMBURGERS RECIPE
From food.com
4/5 (1)Total Time 25 minsCategory OnionsCalories 126 per serving
BASIL BRUSCHETTA WITH PORTABELLA AND FETA TOPPING - FOOD.COM
From food.com
10 BEST ONION SAUCE FOR BURGERS RECIPES | YUMMLY
From yummly.com
RACHAEL'S PORTABELLA PARM BURGERS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
GRILLED PORTOBELLO MUSHROOMS AND ONIONS (MADE INTO PORTOBELLO …
From eatingbyelaine.com
PORTOBELLO MUSHROOM BURGER FOR MEATLESS MONDAYS | RECIPE
From pinterest.com
GLUTEN FREE A-Z : PORTOBELLO MUSHROOM BURGERS
From realfoodblogger.com
THE BEST PORTOBELLO MUSHROOM BURGERS WITH QUICK CARAMELIZED …
From pinterest.com
PORTOBELLO MUSHROOM AND ONION BURGER TOPPING – RECIPES NETWORK
From recipenet.org
PORTABELLA MUSHROOM AND ONION BURGER | BURGER TOPPINGS, STUFFED ...
From pinterest.co.uk
6 BEST ONIONS FOR BURGERS [& HOW TO USE THEM]
From smarterhomemaker.com
PORTABELLA MUSHROOM AND ONION BURGER TOPPING RECIPE
From morningstarfarms.com
PORTABELLA IN BURGERS RECIPE - FOOD.COM
From food.com
GRILLED PORTABELLA SANDWICH WITH CARAMELIZED ONIONS AND GOAT …
From domesticdreamboat.com
THE BEST BURGER TOPPINGS | TOP 20 BURGERS | CAMPBELLS PRIME MEAT
From campbellsmeat.com
MARINATED PORTOBELLO MUSHROOM BURGERS - FOOD WINE AND LOVE
From foodwineandlove.com
PORTABELLA MUSHROOM BURGERS RECIPE - FOOD NEWS
From foodnewsnews.com
60 BURGER TOPPINGS YOU NEED TO TRY THIS SUMMER - TASTE OF HOME
From tasteofhome.com
PORTOBELLO MUSHROOM BURGER - KID FRIENDLY THINGS TO DO .COM
From kidfriendlythingstodo.com
BEST ONION FOR BURGERS - TYPES AND COOKING STYLES FOR HAMBURGER …
From goshindig.com
10 BEST PORTOBELLO MUSHROOM BURGER SAUCE RECIPES | YUMMLY
From yummly.com
PORTABELLA MUSHROOM PIZZA HAMBURGERS WITH TANGY HOMEMADE …
From allourway.com
PORTOBELLO MUSHROOM AND ONION BURGER TOPPING - AMERICAN …
From fooddiez.com
PORTOBELLO MUSHROOM AND ONION BURGER TOPPING RECIPE | YUMMLY
From pinterest.com
PORTOBELLO MUSHROOM BURGER WITH BLUE CHEESE AND CARAMELIZED …
From delscookingtwist.com
BEST EVER PORTOBELLO MUSHROOM BURGERS RECIPE - FOOD NEWS
From foodnewsnews.com
OVER THE TOP: 7 EXTRAVAGANT TOPPING IDEAS FOR BURGERS AND HOT DOGS
From foodnetwork.com
10 BEST PORK BURGER TOPPINGS RECIPES | YUMMLY
From yummly.com
You'll also love