Portabella Mushroom Burgers With Red Pepper Mayonnaise Recipes

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PORTABELLA MUSHROOM BURGERS WITH RED PEPPER MAYONNAISE



Portabella Mushroom Burgers with Red Pepper Mayonnaise image

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

4 large portobello mushroom caps
½ cup soy sauce
½ cup balsamic vinegar
4 cloves garlic, chopped, or more to taste
1 large red bell pepper
1 cup reduced-fat mayonnaise
1 tablespoon cayenne pepper, or to taste
4 hamburger buns, split

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



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.

GRILLED PORTABELLA BURGER WITH BASIL MAYONNAISE



Grilled Portabella Burger With Basil Mayonnaise image

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

1/4 cup fresh basil, chopped
3 tablespoons vegan mayonnaise
1 teaspoon apple cider vinegar
4 portabella mushroom caps (about 1 pound)
2 teaspoons olive oil
1/8 teaspoon sea salt (or to taste)
1/8 teaspoon black pepper (or to taste)
4 mixed-grain hamburger buns
4 pieces roasted red peppers, drained (jarred water-packed)
4 slices red onions
4 leaves romaine lettuce

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



Portobello Mushroom Burger with Mozzarella, Roasted Peppers and Pesto Mayo image

The easiest Portobello Mushroom Burger with Mozzarella, Roasted Peppers and Pesto Mayo

Provided by Gina

Categories     Dinner     Lunch

Time 20m

Number Of Ingredients 11

2 tablespoons jarred or homemade pesto
2 tablespoons light mayo
4 portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tablespoons olive oil
1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
4 thick slices red onion
4 oz fresh mozzarella (sliced thin)
1 roasted red pepper (jarred or homemade sliced)
4 whole wheat low calorie buns (I used Martin)

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



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.

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