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
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Unique Monique
[email protected]Yum!
AOD
[email protected]These burgers were easy to make and turned out great! I used a mix of zucchini, bell pepper, and onion for the grilled vegetables, and they were perfectly cooked. The portobello mushrooms were also very flavorful. I served the burgers on whole wheat
Meharab Khan
[email protected]The grilled veggie portobello mushroom burgers were delicious! The flavors of the grilled vegetables and the portobello mushrooms complemented each other perfectly. The burger was also very juicy and flavorful. I would highly recommend this recipe to
George Watson
[email protected]These veggie burgers were a big hit with my family! They were so flavorful and juicy, and the portobello mushrooms added a really nice umami flavor. I also loved the crispy grilled vegetables. I will definitely be making these again!