Grilled Portobello Burger With Onion Jam Recipes

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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 BURGER



Grilled Portobello Burger image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 16m

Yield 7 servings

Number Of Ingredients 14

7 plum tomatoes, seeded and diced
1/2 cup diced red onion
2 red peppers, grilled, seeds removed
1 cup crumbled feta cheese
1 tablespoon red wine vinegar
1 tablespoon cracked black pepper, or to taste
1 1/2 tablespoons freshly chopped oregano leaves
3 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 tablespoon salt, or to taste
1 tablespoon pepper, or to taste
7 portobello mushroom caps, stems and gills removed
7 sourdough rolls, split in 1/2
2 cups spring mix greens

Steps:

  • Preheat the grill 350 degrees F.
  • In a medium sized bowl, gently toss together the tomatoes, onion, peppers, feta, vinegar, cracked black pepper, to taste, and oregano. Set aside.
  • In a small bowl mix together the olive oil, garlic, and salt and pepper, to taste. Brush the portobello caps with the oil on and put them on the grill. Grill until tender, about 3 minutes on each side
  • Scoop a heaping tablespoon of the tomato mixture onto the bottom halves of the rolls, top each with some spring mix greens and a portobello cap. Cover with the top halves of the rolls and serve.

GRILLED PORTOBELLO BURGER WITH ONION JAM



Grilled Portobello Burger with Onion Jam image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

2/3 cup low-fat plain yogurt
3 tablespoons prepared horseradish
4 tablespoons extra-virgin olive oil
3 medium-large red onions, thinly sliced (about 2 pounds)
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 cup red wine
1/4 cup honey
1/4 cup red wine vinegar
1 garlic clove, crushed
2 tablespoons balsamic vinegar
4 large portobello mushrooms, (about 1 pound) stemmed
Lettuce leaves
4 whole grain buns, or whole wheat English muffins, split and toasted

Steps:

  • Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.
  • Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
  • Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.
  • Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.

THE BEST GRILLED PORTOBELLO MUSHROOM BURGER



The Best Grilled Portobello Mushroom Burger image

I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado - yum!!

Provided by Gina

Categories     Lunch

Time 1h

Number Of Ingredients 12

4 portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tablespoons olive oil
1 tbsp chopped rosemary
1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
4 thick slices red onion
4 oz reduced fat Swiss (sliced thin (Alpine lace))
4 thin slices tomato
1/2 avocado (sliced thin)
baby spinach
4 whole wheat low calorie buns (I used Martin)

Steps:

  • In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
  • Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
  • Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
  • Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
  • Top the mushrooms with cheese during the last minute of cooking.
  • While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
  • To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

Nutrition Facts : ServingSize 1 loaded burger, Calories 295 kcal, Carbohydrate 31 g, Protein 21 g, Fat 13 g, Sodium 594 mg, Fiber 11 g, Sugar 6 g, SaturatedFat 1 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.

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  • For the Herb Mayo: Combine all ingredients in a small bowl. Allow to stand at room temperature while you prepare the burgers or cover and refrigerate if making ahead.
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