PORTABELLA BURGERS WITH THE WORKS
Make and share this Portabella Burgers With the Works recipe from Food.com.
Provided by Dominick and Amanda
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In bowl, mix soy sauce, oil, and garlic; season with salt and pepper.
- Brush each mushroom cap with about 1 1/2 tablespoons soy mixture.
- Grill 4 to 5 minutes on each side, or until tender.
- Sandwich each mushroom in a bun with 1 oz. cheese, a generous 2 tablespoons Soy Aioli, 1 lettuce leaf, 2 tomato slices, and bell pepper slices.
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 BURGERS
Steps:
- Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
- Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
- In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
- Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.
Nutrition Facts : Calories 467 calorie, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 690 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 11 grams, Sugar 7 grams
PORTOBELLO BURGERS
Steps:
- Rub the mushroom caps with a damp cloth to clean. Remove stems and reserve for Round 2 recipe "Stuffed Zucchini".
- In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli.
- Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar.
- While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices.
PORTABELLA BURGER MARINADE
Quick and easy marinade for portabella burgers. Top with cheese if desired. Add other typical hamburger trimmings to go with your "burger".
Provided by jtparkey
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine ingredients.
- Place a small amount in a glass bowl.
- Put mushroom in marinade cap side down.
- Pour marinade on the stem side of the mushroom.
- Marinade no longer than 5-10 minutes or mushroom will absorb too much of the marinade.
- Grill, charcoal until mushroom is heated through.
- Serve.
Nutrition Facts : Calories 274.6, Fat 27.3, SaturatedFat 1.9, Sodium 2177.7, Carbohydrate 5.5, Fiber 0.4, Sugar 2.3, Protein 3.8
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
PORTOBELLO BISON BURGERS
I like to add chopped mushrooms to lean meats, such as bison, when making burgers - it helps keep the patties moist and delicious. For even more flavor, I add some onions, Cheddar cheese, and a touch of smoky spice to make these burgers complete.
Provided by ChristineM
Categories Meat and Poultry Recipes Game Meats Buffalo and Bison
Time 16m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine bison, cumin, oregano, thyme, and chipotle in a bowl. Add mushrooms, Cheddar cheese, and onion; mix until well distributed. Season with salt and pepper. Divide mixture evenly into 4 sections and shape into patties.
- Place patties on grill and reduce heat slightly. Grill until browned, 3 to 4 minutes. Flip over and grill until other side is browned, 3 to 4 minutes more. Serve on toasted whole wheat buns.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 21.7 g, Cholesterol 72.8 mg, Fat 9.2 g, Fiber 2.3 g, Protein 28.4 g, SaturatedFat 4.3 g, Sodium 366.1 mg, Sugar 3.5 g
PORTABELLA CHICKEN BURGERS
A healthy burger made from ground chicken filled with a tasty surprise - a portabella mushroom cap! Serve on a whole grain or sesame bun with your favourite toppings!
Provided by Irmgard
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the olive oil in a skillet over medium heat.
- Add the onion and garlic and saute for 2 minutes or until softened.
- Cool and stir into the ground chicken.
- Combine the chicken with the mustard, soy sauce, tarragon and bread crumbs.
- Season with salt and pepper.
- Form into 8 1/2" thick patties about the same size as the mushrooms.
- Heat the remaining oil and saute the mushrooms until browned and limp, about 2 minutes per side.
- Pour the balsamic vinegar over the mushrooms.
- Cool and reserve.
- Place a patty on a baking sheet and top with a mushroom.
- Top with a second patty and form around the mushroom so that the mushroom is hidden.
- Repeat with remaining ingredients.
- Preheat the barbeque grill to medium.
- Oil the patties to prevent them from sticking to the grill and grill about 5 minutes per side on medium heat, or until the juices are white.
- Place on a bun and top with your favourite condiments.
Nutrition Facts : Calories 347.2, Fat 15.9, SaturatedFat 2.8, Cholesterol 119.2, Sodium 705.6, Carbohydrate 10.2, Fiber 2, Sugar 2.8, Protein 40.5
PORTOBELLO MUSHROOM CHEESEBURGERS
Large portobello mushrooms are perfect burger material, just the right size for a meaty and satisfying meal. I like them best with Gruyère cheese on top.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, burgers, main course
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, pepper, garlic and olive oil. Toss with the mushroom caps in a wide bowl. Rub the marinade over the tops of the mushroom caps and place them on a baking sheet, rounded side up. Let sit for 15 minutes. Don't rinse the bowl, because you'll use any oil and vinegar residue to dress the spinach.
- Bring a large pot of water to a boil, salt generously and blanch the spinach for 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Chop coarsely and toss in the bowl with the residue of the marinade. Set aside.
- Prepare a medium-hot grill, heat a heavy skillet over medium-high heat, or preheat an electric grill or panini pan on medium-high. Season the mushrooms as desired with salt and pepper. Place the mushrooms on the hot grill or pan, rounded side down. Cook them for about 6 to 8 minutes, depending on the thickness, until lightly browned, and moist. Turn over and cook for another 6 minutes. Turn over for a minute to reheat the top, then flip back over and place the cheese on top. Continue to cook until the cheese melts. If using a panini grill, cook 6 to 8 minutes. Open the grill and place the cheese on top. Wait for it to melt. Place a mound of spinach on the bottom half of each hamburger bun and place the mushrooms, rounded side up, on top of the spinach. Top with your choice of condiments and serve.
PORTABELLA BURGERS WITH AIOLI
Make and share this Portabella Burgers With Aioli recipe from Food.com.
Provided by Kim Weimer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- First make the aioli sauce.
- Just add all the Aioli ingredients and whisk together.
- Chill for approximately 20 minutes.
- Then Lightly clean the Portobello mushrooms and remove the stems.
- Mix the Olive oil and Garlic and brush all over Mushrooms.
- Broil Mushrooms for 3-5 minutes with rib side down.
- Turn over and top with cheese.
- Broil an additional 3 minutes.
- Place on Hamburger bun and top with Aloe or anything you would prefer.
- Put on a bib as these burgers are extremely juicy.
- And enjoy.
Nutrition Facts : Calories 331.2, Fat 22.2, SaturatedFat 3.4, Cholesterol 10.5, Sodium 467.3, Carbohydrate 27.6, Fiber 2.1, Sugar 6.1, Protein 6.2
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
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