PORTABELLA MUSHROOM BURGERS WITH RED PEPPER MAYONNAISE
Marinated portabella mushrooms with red pepper mayo. Serve with tomato, onion, and lettuce or your choice of toppings and enjoy.
Provided by J.T.
Categories Main Dish Recipes Burger Recipes Veggie
Time 2h40m
Yield 4
Number Of Ingredients 8
Steps:
- Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
- Preheat grill for medium-high heat and lightly oil the grate.
- Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
- Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
- Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 37.8 g, Cholesterol 21 mg, Fat 22.5 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 2458.7 mg, Sugar 9.4 g
PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS
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
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.
GRILLED PORTABELLA BURGER WITH BASIL MAYONNAISE
This recipe was featured in our August/September 2007 newsletter. It was submitted by Susan Jaffe, R.D., C.D., VNA Vice President. She adapted the recipe from one in the book, Some Like It Hot by Robin Roberts. She says, "I have made this recipe many times for my family. I usually saute the red onion in a pan before serving. You can serve this recipe with grilled tempeh brushed with teriyaki sauce. It is delicious and great for a hot summer night!"
Provided by Vegetarian Network
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat grill or grill pan.
- In a small bowl, combine basil, vegan mayonnaise, and vinegar; set aside.
- Lightly coat both sides of mushroom caps with olive oil.
- Season with salt and pepper, if desired.
- Grill mushrooms over medium-high heat, until just soft to the touch, about 6 minutes per side.
- To serve, split buns and toast on grill.
- Spread a heaping teaspoon of the basil mixture on top and bottom halves of buns.
- Layer each bottom half with one lettuce leaf, red pepper,.
- mushroom, and onion slice; top with remaining half bun.
- and serve.
Nutrition Facts : Calories 49.8, Fat 2.5, SaturatedFat 0.3, Sodium 78.8, Carbohydrate 6, Fiber 1.7, Sugar 2.2, Protein 2.4
PORTOBELLO MUSHROOM BURGER WITH MOZZARELLA, ROASTED PEPPERS AND PESTO MAYO
Steps:
- Combine mayo and pesto in a small bowl.
- In a large bowl, whisk together vinegar, soy sauce, oil, 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, spread the pesto on the buns, place the grilled portobello mushrooms on the buns and top with the grilled onions, and roasted peppers.
Nutrition Facts : ServingSize 1 burger, Calories 229 kcal, Carbohydrate 29 g, Protein 11.5 g, Fat 9.5 g, SaturatedFat 1 g, Cholesterol 0.5 mg, Sodium 745 mg, Fiber 9 g, Sugar 9 g
PORTOBELLO BURGERS WITH RED PEPPER MAYONNAISE
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
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.
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- 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.
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- Combine first 4 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove mushrooms from bag; discard marinade.
- Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves on grill rack coated with cooking spray; grill 15 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Reserve 1 pepper half for another use. Finely chop 1 pepper half; place in a small bowl. Add mayonnaise, 1/2 teaspoon oil, and ground red pepper; stir well.
- Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. Spread 2 tablespoons mayonnaise mixture on top half of each bun. Place 1 mushroom on bottom half of each bun. Top each mushroom with 1 tomato slice and 1 lettuce leaf; cover with top halves of buns.
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