Portabella Burgers With The Works Recipes

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PORTABELLA BURGERS WITH THE WORKS



Portabella Burgers With the Works image

Make and share this Portabella Burgers With the Works recipe from Food.com.

Provided by Dominick and Amanda

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup light soy sauce
1 1/2 tablespoons olive oil
2 teaspoons garlic, minced
salt and pepper, as needed
4 portabella mushroom caps
4 hamburger buns, split
4 ounces provolone cheese, sliced
4 lettuce leaves
roasted red pepper, as needed
tomatoes, sliced
2/3 cup mayonnaise
2 teaspoons light soy sauce
2 teaspoons dijon-style mustard
1/2 teaspoon pureed garlic

Steps:

  • In bowl, mix soy sauce, oil, and garlic; season with salt and pepper.
  • Brush each mushroom cap with about 1 1/2 tablespoons soy mixture.
  • Grill 4 to 5 minutes on each side, or until tender.
  • Sandwich each mushroom in a bun with 1 oz. cheese, a generous 2 tablespoons Soy Aioli, 1 lettuce leaf, 2 tomato slices, and bell pepper slices.

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

PORTOBELLO BURGERS



Portobello Burgers image

Provided by Food Network

Categories     main-dish

Time 1h28m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons brown spicy mustard
3 tablespoons balsamic vinegar
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon hot sauce
4 portobello mushroom caps
4 slices Gouda cheese
1/2 cup mayonnaise
4 hamburger rolls
1 red onion, sliced
4 leaves butter lettuce
1 tomato, sliced

Steps:

  • Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
  • Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
  • In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
  • Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.

Nutrition Facts : Calories 467 calorie, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 690 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 11 grams, Sugar 7 grams

SMOKY PORTABELLA BURGER WITH SUN-DRIED TOMATOES AND BASIL



Smoky Portabella Burger With Sun-Dried Tomatoes and Basil image

A delicious burger recipe that I got from a friend! The smoked cheese really gives it a nice flavor - I know it can be hard to find certain varieties depending on where you live, so let me know if you try a new one that works well :) I can get smoked gouda most easily where I live, so that's what I usually use, but I've also tried and enjoyed it with smoked mozzarella and smoked cheddar. I am adding a range on both the basil leaves and sun-dried tomatoes, as it depends on the size of the pieces you have as to how many you might want - enough to cover each mushroom.

Provided by Starrynews

Categories     Lunch/Snacks

Time 40m

Yield 2 serving(s)

Number Of Ingredients 5

2 large portabella mushroom caps
4 -6 slices sun-dried tomatoes, depending on size
2 slices smoked mozzarella cheese or 2 slices smoked cheddar cheese
2 hamburger buns
4 -6 basil leaves, depending on size

Steps:

  • Remove mushroom stems and wipe down with a damp cloth.
  • Place on heated grill with gill-side down and grill for 10 minutes.
  • Flip and grill for an additional 10 minutes.
  • Place sun-dried tomatoes on the gill-side of the mushroom.
  • Top with cheese and let grill until cheese is melty, about 2-3 minutes.
  • At the same time, toast hamburger buns on grill, flipping once. They should be done about the same time as the melting cheese.
  • Place one mushroom on each bun and top with basil before enjoying!

Nutrition Facts : Calories 149.9, Fat 2.3, SaturatedFat 0.5, Sodium 297.5, Carbohydrate 26.9, Fiber 2.6, Sugar 6.3, Protein 6.6

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS



Cheesy, Stuffed Portobello Mushroom Burgers image

Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h

Yield 2 burgers

Number Of Ingredients 14

4 large portobello mushrooms, wiped of any dirt
1 medium yellow onion, thinly sliced
6 large garlic cloves
1/2 cup extra-virgin olive oil, divided use
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
2 cups panko breadcrumbs
2 teaspoons granulated garlic
3/4 cup shredded Monterey Jack cheese
8 basil leaves, torn
2 to 4 iceberg lettuce leaves
Sliced dill pickles and pickle juice, for serving
Red wine vinegar, to drizzle
2 burger buns, buttered and toasted

Steps:

  • Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
  • Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
  • Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
  • Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
  • Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
  • Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
  • Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
  • Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

PORTABELLA BURGERS WITH AIOLI



Portabella Burgers With Aioli image

Make and share this Portabella Burgers With Aioli recipe from Food.com.

Provided by Kim Weimer

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium portabella mushrooms
1 cup gouda cheese, shredded
3 tablespoons olive oil
2 garlic cloves
4 hamburger buns (We prefer whole wheat)
1/2 cup light mayonnaise
1 teaspoon italian seasoning
1 teaspoon Dijon mustard
1 teaspoon dill weed

Steps:

  • First make the aioli sauce.
  • Just add all the Aioli ingredients and whisk together.
  • Chill for approximately 20 minutes.
  • Then Lightly clean the Portobello mushrooms and remove the stems.
  • Mix the Olive oil and Garlic and brush all over Mushrooms.
  • Broil Mushrooms for 3-5 minutes with rib side down.
  • Turn over and top with cheese.
  • Broil an additional 3 minutes.
  • Place on Hamburger bun and top with Aloe or anything you would prefer.
  • Put on a bib as these burgers are extremely juicy.
  • And enjoy.

Nutrition Facts : Calories 331.2, Fat 22.2, SaturatedFat 3.4, Cholesterol 10.5, Sodium 467.3, Carbohydrate 27.6, Fiber 2.1, Sugar 6.1, Protein 6.2

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