ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE
Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!
Provided by dimples
Categories Appetizers and Snacks Vegetable Mushrooms
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
- Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g
PORTABELLA BURGERS WITH BALSAMIC AND BLUE CHEESE
Make and share this Portabella Burgers With Balsamic and Blue Cheese recipe from Food.com.
Provided by hepcat1
Categories Vegetable
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Scrape gills from mushroom caps.
- Combine 3 tablespoons vinegar, oil, and next 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add mushrooms, turning to coat. Cover or seal, and chill 1 hour, turning occasionally. Remove mushrooms from marinade, discarding marinade.
- Grill mushrooms, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until tender. Remove mushrooms from grill, and immediately sprinkle undersides evenly with blue cheese.
- Stir together mayonnaise and 1 teaspoon vinegar. Spread mixture evenly on cut sides of buns; place lettuce, mushrooms, and tomato slices on bottom halves of buns, and cover with tops. Serve immediately.
Nutrition Facts : Calories 311.4, Fat 19.4, SaturatedFat 5.5, Cholesterol 17.9, Sodium 849.2, Carbohydrate 26.7, Fiber 3.3, Sugar 5.5, Protein 10.3
PORTOBELLO MUSHROOM BURGERS
The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!
Provided by Bob Cody
Categories Main Dish Recipes Burger Recipes Veggie
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
- Preheat grill for medium-high heat.
- Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 9.8 g, Cholesterol 19.6 mg, Fat 14.6 g, Fiber 2 g, Protein 10.3 g, SaturatedFat 5.8 g, Sodium 259.5 mg, Sugar 4.4 g
ROASTED PORTOBELLO MUSHROOM BURGERS WITH BLUE CHEESE
Provided by Food Network Kitchen
Time 2h40m
Yield 4 Servings
Number Of Ingredients 9
Steps:
- 1. Lay the mushrooms on a greased baking sheet, gill sides up. Whisk together the garlic, sherry, 2 tablespoons of the oil and 2 teaspoons of the salt. Pour the mixture over the mushrooms. Marinate for at least 30 minutes or up to 2 hours.
- 2. Preheat the oven to 400 degrees F. Divide the cheese evenly among the mushroom caps. Roast until the mushrooms are fork-tender and the cheese is melted, 15 to 20 minutes. Reserve any cooking juices in the pan.
- 3. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the onions and cook until charred and tender, stirring often, about 10 minutes. Add the spinach and the cooking juices from the mushrooms. Cook until just the spinach is wilted. Season with the remaining 1/2 teaspoon salt.
- 4. Place the mushrooms on the buns and top with the spinach and onions.
GRILLED BALSAMIC PORTABELLA MUSHROOM BURGER
This healthy recipe is from the Mayo Clinic. The balsamic vinegar is really a nice complement to the mushrooms.
Provided by blucoat
Categories Lunch/Snacks
Time 1h15m
Yield 4 burgers
Number Of Ingredients 7
Steps:
- Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.
- To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
- Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
- Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate and serve immediately.
PORTOBELLO & BLUE CHEESE MELTS
A veggie treat that is so tasty everyone will want one!
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the onion with the oil and vinegar, spread on a baking tray, then put the mushrooms on top, stem-side up, and scatter over the thyme and some seasoning. Cook in the oven for 15 mins, until starting to soften and caramelise.
- Crumble the cheese into the cavity of the mushrooms and cook for 5 mins more until the cheese is melted and bubbling.
- Split the ciabatta roll in half and lightly toast. Top with a handful of rocket, the sticky onions and the cheese-topped mushrooms. Serve with oven fries, if you like.
Nutrition Facts : Calories 444 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 2.34 milligram of sodium
BALSAMIC PORTOBELLO BURGERS WITH BELL PEPPER AND GOAT CHEESE
The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making for an ultra-satisfying meatless burger.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
- Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.
Nutrition Facts : Calories 385 g, Fat 23 g, Fiber 3 g, Protein 14 g
PORTABELLA AND GOUDA BURGER WITH GARLIC MAYO
I prefer a good portabella mushroom sandwich to a typical veggie burger anyday, and this one is excellent. It's juicy, garlicky and cheesy, and really quick. Try it on the grill in the summer, on grilled French bread with garden-fresh tomato ... mmmmmmm! Prep time includes marinating mushrooms.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
- Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
- In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
- When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down.
- Try to include as much of the sliced garlic and thyme as possible in the skillet.
- Turn mushroom caps over and top with cheese.
- Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
- Alternatively, these are delicious on the grill as well!
- Serve with tomato on toasted rolls or French bread spread with garlic mayo.
- Really nice with some avocado on the side.
Nutrition Facts : Calories 318.9, Fat 16.4, SaturatedFat 2.3, Sodium 322, Carbohydrate 36.4, Fiber 3.3, Sugar 3.9, Protein 8
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