Best 8 Grilled Portobello And Arugula Burgers Recipes

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Grilled portobello and arugula burgers are a delicious and easy-to-make vegetarian alternative to traditional beef burgers. They are packed with flavor and nutrients, and they can be grilled, pan-fried, or baked. Portobello mushrooms are a great source of protein, fiber, and antioxidants, while arugula is a leafy green that is packed with vitamins and minerals. Together, they make a delicious and healthy burger that is sure to please everyone at your table.

Here are our top 8 tried and tested recipes!

THE ULTIMATE GRILLED PORTOBELLO BURGER



The Ultimate Grilled Portobello Burger image

Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.

Yield 2 burgers

Number Of Ingredients 12

2 large portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
0 pinch of sea salt
1 small eggplant, cut into 1/4 inch to 1/2 inch rounds
1 roasted red bell pepper
1/4 small red onion, sliced
1/4 cup pesto sauce
1 handful baby arugula
2 burger buns of choice, toasted
2 slices havarti cheese
1 can Bush's® Steakhouse Recipe Grillin' Beans® for serving

Steps:

  • Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
  • Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
  • Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
  • Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.

PORTOBELLO MUSHROOM BURGERS



Portobello Mushroom Burgers image

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

4 portobello mushroom caps
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

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

GRILLED PORTOBELLO BURGERS



Grilled Portobello Burgers image

You don't miss the meat on this hearty burger. The veggies, mayo and cheese fill you up with plenty of flavor. -Mary Haas, Hewitt, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
6 tablespoons reduced-fat balsamic vinaigrette, divided
4 slices red onion
1 cup roasted sweet red peppers, drained
3 ounces fresh mozzarella cheese, cut into 4 slices
4 kaiser rolls, split
1/4 cup fat-free mayonnaise

Steps:

  • Brush mushrooms with 4 tablespoons vinaigrette. Grill mushrooms and onion, covered, over medium heat 3-4 minutes on each side or until tender. Top mushrooms with red peppers, onion and cheese. Grill, covered, 2-3 minutes longer or until cheese is melted. Grill rolls, cut side down, 1-2 minutes or until toasted., Spread roll bottoms with mayonnaise and drizzle with remaining vinaigrette. Top with mushrooms; replace roll tops.

Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 860mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.

GRILLED PORTOBELLOS WITH ARUGULA



Grilled Portobellos with Arugula image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 6

2 portobellos, stems removed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper
1 bunch arugula, rinsed and dried
Parmesan shavings

Steps:

  • Heat outdoor grill or cast iron grill pan. Gently brush off any dirt from caps. In a small bowl whisk together the oil and vinegar and season with salt & pepper. Brush caps with vinegar & oil mixture and place on grill. Cook for 2 minutes per side or until mushroom is tender. Brush occasionally with vinegar and oil. Drizzle remaining vinegar and oil over arugula. Shave parmesan into greens and toss. Slice grilled portobellos and arrange on top of arugula

GRILLED PORTOBELLO AND ARUGULA BURGERS



Grilled Portobello and Arugula Burgers image

Categories     Sandwich     Leafy Green     Mushroom     Sauté     Backyard BBQ     Dinner     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1/2 cup nonfat mayonnaise
2 teaspoons Dijon mustard
6 teaspoons minced fresh rosemary
1 garlic clove, minced
Nonstick vegetable oil spray
4 large portobello mushrooms, stems trimmed
2 tablespoons olive oil
4 whole wheat buns, toasted
2 large bunches arugula

Steps:

  • Mix mayonnaise, mustard, 2 teaspoons rosemary and garlic in small bowl.
  • Spray grill rack with nonstick spray, then prepare barbecue (medium heat). Brush mushrooms all over with olive oil. Sprinkle each with 1 teaspoon rosemary, then salt and pepper. Grill until tender, about 10 minutes per side.
  • Spread mayonnaise mixture over buns. Place mushrooms and arugula on bun bottoms. Cover with bun tops.

STUFFED PORTOBELLO MUSHROOM BURGER WITH GRILLED LEMONS AND GARLIC AIOLI



Stuffed Portobello Mushroom Burger with Grilled Lemons and Garlic Aioli image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 portobello mushrooms stemmed
5 ounces goat cheese
1-ounce thyme leaves
2 teaspoons lemon juice, divided
2 lemon, sliced
4 whole wheat buns
2 bunches arugula
1 tablespoon minced garlic
1/2 cup mayonnaise

Steps:

  • Clean gills from mushrooms. Combine goat cheese, thyme, 1 teaspoon lemon juice mix well. Stuff seasoned goat cheese into mushroom cavity. Grill stuffed mushrooms 10 to 15 minutes, add lemons and bread to the grill. Combine garlic, mayonnaise and remaining 1 teaspoon lemon juice for aioli. Spread aioli generously onto bun. Add arugula, grilled mushroom and grilled lemons to burger.

GRILLED PORTOBELLO MUSHROOM BURGER WITH RICOTTA AND ARUGULA SLAW



Grilled Portobello Mushroom Burger With Ricotta and Arugula Slaw image

A great vegetarian burger - great for summer time grilling or any time you want a delicious meatless burger. It has a ricotta/pesto sauce for the burger and is then topped with an arugula slaw. Sounds really delicious.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

4 medium-large portabella mushrooms (stalks removed)
2 garlic cloves, peeled
1 teaspoon thyme leaves
2 tablespoons balsamic vinegar
1 teaspoon olive oil
4 buns (for burgers)
1 tablespoon pesto sauce
1/4 cup ricotta cheese
2 cups arugula
1 tablespoon balsamic vinegar
2 tablespoons reduced-calorie mayonnaise
2 scallions, shredded
1 small carrot, peeled and julienned
1 tablespoon honey

Steps:

  • Clean and peel the mushrooms. Using a small paring knife, cut slits into the mushrooms.
  • Cut the garlic cloves into thin slices, then push into the holes in the mushrooms. Place in a dish, sprinkle thyme over them, then pour the vinegar and oil over them and let marinate for 1 hour.
  • Meanwhile, to make the herbed ricotta, mix the pesto with the ricotta and set aside. Mix all the ingredients for the arugula slaw together in a bowl.
  • Heat a ridged grill pan and when smoking, add the mushrooms and grill for 3-4 minutes on each side until soft, cooked and lightly charred all over. Remove, then toast the buns until lightly brown, this should take 2-3 minutes.
  • Spread the buns with the herbed ricotta and add a grilled portobello. Top with a spoonful of arugula slaw, then replace the bun lid and serve.

Nutrition Facts : Calories 239.2, Fat 7.9, SaturatedFat 2.3, Cholesterol 10.5, Sodium 302, Carbohydrate 34.6, Fiber 2.8, Sugar 12.2, Protein 8.3

GRILLED PORTABELLA AND ARUGULA BURGERS



Grilled Portabella and Arugula Burgers image

This healthy and meatless recipe is from Bon Appétit Magazine (July 1999). You can also use regular mayo if you prefer. It's also great without the bun or you can add slices of cheese, onions, roasted red peppers...

Provided by blucoat

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup fat-free mayonnaise
2 teaspoons Dijon mustard
6 teaspoons minced fresh rosemary
1 garlic clove, minced
nonstick vegetable oil cooking spray
4 large portabella mushrooms, stems trimmed
2 tablespoons olive oil
arugula
whole grain buns

Steps:

  • Mix mayonnaise, mustard, 2 teaspoons rosemary and garlic in small bowl.
  • Spray grill rack with nonstick spray, then prepare barbecue (medium heat). Brush mushrooms all over with olive oil. Sprinkle each with 1 teaspoon rosemary, then salt and pepper. Grill until tender, about 10 minutes per side.
  • Spread mayonnaise mixture over buns. Place mushrooms and arugula on bun bottoms. Cover with bun tops.

Nutrition Facts : Calories 108, Fat 7.9, SaturatedFat 1.1, Cholesterol 3.2, Sodium 273.6, Carbohydrate 8.9, Fiber 2.1, Sugar 3.8, Protein 2.4

Tips:

  • Portobello Mushrooms: Select large, firm portobello mushrooms with intact gills. Remove the stems and gently scrape the gills to create a smooth surface for grilling.
  • Marinate the Mushrooms: Marinating the portobello mushrooms in a mixture of olive oil, herbs, and spices enhances their flavor. Allow the mushrooms to marinate for at least 30 minutes, or up to overnight.
  • Grill the Mushrooms: Preheat your grill to medium-high heat. Brush the mushrooms with additional marinade and grill for 5-7 minutes per side, or until tender and slightly charred.
  • Build the Burgers: To assemble the burgers, place the grilled portobello mushrooms on toasted burger buns. Top with arugula, roasted red peppers, goat cheese, and balsamic glaze. Serve immediately.
  • Variations: Feel free to customize the burgers to your liking. You can use different types of cheese, such as mozzarella or cheddar. Add sliced avocado, tomato, or onion for extra flavor and texture.
  • Conclusion:

    These Grilled Portobello and Arugula Burgers are a delicious and satisfying vegetarian meal. The portobello mushrooms are grilled to perfection and packed with umami flavor. The arugula, roasted red peppers, goat cheese, and balsamic glaze add a delightful combination of flavors and textures. These burgers are perfect for a summer barbecue or a quick and easy weeknight dinner. So fire up your grill and enjoy this tasty and healthy dish!

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