Best 7 Portobello Burgers With Roasted Pepper Paste And Smoked Mozzarella Recipes

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Portobello mushrooms offer a hearty and meaty flavor that makes them an excellent foundation for plant-based burgers. In this flavorful recipe, large portobello mushrooms are roasted and then topped with a combination of creamy smoked mozzarella cheese and a rich roasted red pepper paste. With just a few simple steps, you can enjoy a delicious and satisfying burger that showcases the delicious fusion of flavors and textures.

Let's cook with our recipes!

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 SANDWICH WITH ROASTED RED PEPPER AND MOZZARELLA



Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella image

I had this once in a restaurant, and have spent a while trying to recreate it. Please enjoy.

Provided by acherry53400

Categories     Cheese Sandwiches

Time 55m

Yield 4

Number Of Ingredients 11

1 red bell pepper
salt and black pepper to taste
½ cup olive oil
4 portobello mushroom caps, cleaned
4 slices onion
4 Kaiser rolls, split
4 teaspoons mayonnaise
1 teaspoon roasted garlic, mashed into a paste
4 ounces buffalo mozzarella, thinly sliced
4 slices tomato
16 fresh basil leaves, divided

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
  • Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
  • Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
  • Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 32 g, Cholesterol 24 mg, Fat 38.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 8.6 g, Sodium 294.8 mg, Sugar 5.9 g

PORTOBELLO BURGERS WITH GREEN SAUCE AND SMOKED MOZZARELLA



Portobello Burgers With Green Sauce and Smoked Mozzarella image

Make and share this Portobello Burgers With Green Sauce and Smoked Mozzarella recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 43m

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
4 large portabella mushroom caps
McCormick's Montreal Brand steak seasoning
1/4 cup balsamic vinegar
1/2 lb fresh smoked mozzarella cheese, sliced
1 cup loosely packed basil leaves
1/2 cup fresh flat-leaf parsley
3 tablespoons capers
1/4 cup pignoli nut
1 garlic clove
1/2 lemon, juice of
1/4 cup extra virgin olive oil
salt
fresh ground black pepper
1/2 cup grated parmigiano-reggiano cheese or 1/2 cup romano cheese
4 hamburger buns
1/2 medium red onion, thinly sliced
4 leaves romaine lettuce or 4 leaves red leaf lettuce

Steps:

  • Heat a nonstick skillet over med-high heat; add in oil and mushroom caps.
  • Season mushrooms with steak seasoning and saute 5 minutes on each side.
  • Add in vinegar and coat the mushrooms in it.
  • When the vinegar has evaporated, turn mushrooms cap side up and cover with sliced cheese.
  • Turn off heat and cover pan with foil; let stand 2-3 minutes for cheese to melt.
  • To make the sauce: add basil, parsley, capers, pignoli, garlic, and lemon juice in a food processor; pulse grind, until finely chopped and scrape into a bowl; stir in oil, salt, pepper, and cheese.
  • Slather bun tops with green sauce; pile portobellos on bun bottoms and top with red onion slices and lettuce; cover with bun tops and serve.

Nutrition Facts : Calories 618.4, Fat 43.9, SaturatedFat 13, Cholesterol 52.1, Sodium 941.3, Carbohydrate 33.4, Fiber 3.5, Sugar 9.1, Protein 24.8

PORTOBELLO BURGER W/ ROASTED PEPPER PASTE AND SMOKED MOZZARELLA



Portobello Burger w/ Roasted Pepper Paste and Smoked Mozzarella image

This tastes like you're eating a regular beef burger! I love the earthy, smokey flavor of the mushroom and the cheese! The red pepper paste is a must! I've made this many, many times! Its amazingly good! This is a Rachael Ray recipe! But the photo is my own!

Provided by Lillian Russo @Lilliancooks

Categories     Other Main Dishes

Number Of Ingredients 17

2 tablespoon(s) olive oil, extra virgin (evoo)
1/8 cup(s) balsamic vinegar
1 teaspoon(s) dried oregano
4 large portobello mushroom caps
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) pepper
1/2 pound(s) smoked mozzarella, sliced into 4 equal pieces
ROASTED PEPPER PASTE:
1-14 ounce(s) jar roasted red peppers-drained
1 - drizzle olive oil-extra virgin (evoo)
1 - handful flat leaf parsley leaves
1 large clove garlic-cracked away from skin
- salt & pepper
4 large crusty rolls-split
SUGGESTED TOPPINGS
- whole baby spinach leaves-i used lettuce
- thin sliced red onions

Steps:

  • Combine first three ingredients in the bottom of a large sealable plastic bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
  • Grill mushrooms on an indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. You can also pan fry in large nonstick skillet for the same amount of time. As they cook, season caps on each side with a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
  • To make the pepper paste, combine the roasted peppers, EVOO, parsley, garlic, salt and pepper in food processor and pulse grind into a thick sauce.
  • To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with roasted pepper paste.

PORTOBELLO BURGERS WITH RED PEPPER MAYONNAISE



Portobello Burgers with Red Pepper Mayonnaise image

Categories     Sandwich     Food Processor     Mushroom     Pepper     Vegetarian     Backyard BBQ     Lunch     Mayonnaise     Spinach     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup chopped drained roasted red peppers from jar
1/4 cup low-fat mayonnaise
1 garlic clove, chopped
1/8 teaspoon cayenne pepper
Nonstick vegetable oil spray
4 large portobello mushrooms, stems removed
4 1/2-inch-thick red onion slices
4 1/2-inch-thick crusty country bread slices (each about 5x3 inches)
2 tablespoons rice vinegar
4 cups baby spinach leaves

Steps:

  • Blend first 4 ingredients in processor until smooth. Season with salt and pepper.
  • Spray grill with oil spray; prepare barbecue (medium heat). Spray mushrooms and onion slices with oil spray; sprinkle with salt and pepper. Grill mushrooms, onion and bread until vegetables are tender and bread is golden, turning often, about 12 minutes for vegetables and 5 minutes for bread.
  • Transfer 2 tablespoons red pepper mayonnaise to large bowl. Whisk in vinegar, add spinach and toss. Divide among 4 plates. Place 1 bread slice atop spinach on each. Top each with 1 mushroom, then 1 onion slice. Spoon 2 tablespoons red pepper mayonnaise atop each.

PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS



Portobello Burgers with Pesto, Provolone, and Roasted Peppers image

Provided by Jill Silverman Hough

Categories     Cheese     Mushroom     Pepper     Vegetarian     Quick & Easy     Low Cal     High Fiber     Backyard BBQ     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup purchased pesto
1/4 cup mayonnaise
4 sourdough, whole grain, or ciabatta rolls, split horizontally
4 portobello mushrooms, stemmed, dark gills scraped out
Olive oil
Roasted red peppers from jar, drained
4 cups arugula (about 2 ounces)
4 slices provolone cheese

Steps:

  • Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
  • Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
  • Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.

PORTOBELLO BURGERS WITH ROASTED PEPPER PASTE AND SMOKED MOZZAREL



Portobello Burgers With Roasted Pepper Paste and Smoked Mozzarel image

Make and share this Portobello Burgers With Roasted Pepper Paste and Smoked Mozzarel recipe from Food.com.

Provided by AriMad

Categories     Vegetable

Time 27m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1/8 cup balsamic vinegar
2 tablespoons fresh rosemary
1 lemon, juiced
4 large portabella mushroom caps
2 teaspoons McCormick grill seasoning
1/2 lb smoked mozzarella cheese, sliced
1 (14 ounce) jar roasted peppers, drained
1 drizzle extra-virgin olive oil
1 handful flat leaf parsley
1 large garlic clove, cracked away from skin
salt and pepper
4 whole grain buns

Steps:

  • Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
  • Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. Pan-fry in large nonstick skillet for same amount of time. Season caps while they cook on each side with grill seasoning or a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
  • To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor and pulse grind into thick sauce.

Nutrition Facts : Calories 262.4, Fat 19.9, SaturatedFat 8.5, Cholesterol 44.9, Sodium 366.6, Carbohydrate 7.7, Fiber 1.6, Sugar 4.2, Protein 14.7

Tips:

  • Use high-quality ingredients: Portobello mushrooms should be firm and have a deep, dark brown color. Choose fresh, ripe bell peppers for the roasted pepper paste. And use a good quality smoked mozzarella cheese.
  • Roast the bell peppers ahead of time: This can be done up to 3 days in advance. Simply slice the peppers in half, remove the seeds and ribs, and toss them with olive oil. Roast at 425 degrees Fahrenheit for 20-25 minutes, or until softened and slightly charred.
  • Make sure the portobello mushrooms are cooked through: They should be soft and juicy, but not mushy. If you're not sure if they're done, cut one in half and check the center.
  • Serve the burgers immediately: This is when they're at their best. However, you can also make them ahead of time and reheat them in the oven or on the grill.

Conclusion:

Portobello burgers are a delicious and healthy alternative to traditional beef burgers. They're packed with flavor and nutrients, and they're sure to be a hit with everyone who tries them. So next time you're looking for a burger that's a little bit different, give these portobello burgers a try. You won't be disappointed!

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