Best 4 Grilled Portobello Burgers Recipes
For a satisfying vegetarian meal, look no further than grilled portobello burgers. These meatless burgers are packed with flavor and offer a hearty, satisfying bite. With their meaty texture and umami flavor, grilled portobello mushrooms make an excellent plant-based substitute for beef burgers. They are simple to prepare and can be grilled, pan-fried, or roasted. Grilled portobello burgers are versatile and can be customized with a variety of toppings and sauces to suit your taste. So whether you're a seasoned vegetarian or a meat-lover looking for a healthier alternative, read on to discover the best recipe for grilled portobello burgers!
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED PORTOBELLO BURGERS
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
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 PORTOBELLO BURGERS WITH PIQUILLO PEPPER AïOLI AND WATERCRESS
Provided by Tony Rosenfeld
Yield Makes 6
Number Of Ingredients 16
Steps:
- For aioli:
- Puree first 4 ingredients in mini processor. Transfer to small bowl. Whisk in mayonnaise; season with salt, black pepper, and cayenne pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill.
- For mushrooms:
- Arrange mushroom caps and onion slices on baking sheet; brush both sides with oil, then sprinkle with salt, pepper, and thyme. Turn mushrooms, gill side up, and sprinkle with garlic. Let stand at least 30 minutes and up to 2 hours.
- Prepare barbecue (medium-high heat). Place mushrooms, gill side up, and onion slices on rack. Cook until grill marks appear, about 4 minutes. Turn vegetables over, transferring to cooler part of grill. Cover and cook until mushrooms are very tender and onion slices still retain some texture, about 8 minutes. Turn mushrooms, gill side up; top with cheese. Arrange rolls, cut side down, on grill. Cover; cook until cheese on mushrooms melts and cut sides of rolls are golden, about 1 minute longer.
- Arrange roll bottoms on plates; spread with aioli. Top each with mushroom, onion slice, and watercress. Spread cut side of roll tops with aioli; press onto watercress.
GRILLED PORTOBELLO AND ARUGULA BURGERS
Categories Sandwich Leafy Green Mushroom Sauté Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
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.
GRILLED VEGGIE-PORTOBELLO MUSHROOM BURGERS
Portobello mushrooms, winter squash, and eggplant are marinated, then grilled and topped with blue cheese in what's become a favorite at my house.
Provided by PaulaM
Categories Fruits and Vegetables Vegetables Eggplant
Time 2h26m
Yield 6
Number Of Ingredients 7
Steps:
- Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.
- Preheat grill to medium-high heat.
- Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.
- Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 43.1 g, Cholesterol 14.1 mg, Fat 32.1 g, Fiber 6.9 g, Protein 12 g, SaturatedFat 6.8 g, Sodium 1448.1 mg, Sugar 7.2 g
Tips:
- Choose firm and large Portobello mushrooms. They should be about 4 inches in diameter.
- Clean the mushrooms thoroughly. Use a damp cloth to wipe away any dirt or debris.
- Remove the stems. Use a sharp knife to cut around the base of the stem. You can also twist the stem off by hand.
- Marinate the mushrooms. This will help to infuse them with flavor. You can use a simple marinade made with olive oil, balsamic vinegar, garlic, and herbs.
- Grill the mushrooms. Preheat your grill to medium-high heat. Grill the mushrooms for 5-7 minutes per side, or until they are tender and slightly charred.
- Assemble the burgers. Place the grilled mushrooms on burger buns. Top with your favorite toppings, such as cheese, avocado, lettuce, tomato, and onion.
Conclusion:
Grilled Portobello burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with flavor and nutrients, and they are easy to make. So next time you're looking for a burger that's sure to please everyone, give grilled Portobello burgers a try.
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