Portobello Burger With Muffuletta Topping Recipes

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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

PORTOBELLO MUSHROOM BURGER WITH BRUSCHETTA TOPPING



Portobello Mushroom Burger With Bruschetta Topping image

I'm always looking to do something new since my wife and daughter turned vegetarian. She brought home some fresh picked portobellos from work so I made them into burgers and had some tomatoes to use up, which I made into bruschetta topping, and thus this burger was born.

Provided by CNM CATERING

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 2

Number Of Ingredients 11

8 roma (plum) tomatoes, diced
⅓ cup chopped fresh basil
¼ cup shredded Parmesan cheese
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 large portobello mushroom caps, stems removed
2 tablespoons shredded horseradish Cheddar cheese, or to taste
2 kaiser rolls, split

Steps:

  • Mix roma tomatoes, basil, Parmesan cheese, balsamic vinegar, garlic, olive oil, kosher salt, and black pepper in a bowl and refrigerate to blend flavors, 1 to 2 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Grill portobello mushrooms with gill sides up on an upper rack of the grill until juicy and hot, about 15 minutes. Spoon tomato mixture into mushroom caps to cover entire cap. Continue grilling until topping is heated through, another 15 to 20 minutes. Top with horseradish Cheddar cheese if desired; grill until cheese has melted, 1 to 2 more minutes. Serve on kaiser rolls.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 34.4 g, Cholesterol 16 mg, Fat 10.1 g, Fiber 4.2 g, Protein 12.2 g, SaturatedFat 4.2 g, Sodium 938.6 mg, Sugar 8.4 g

SAVORY PORTOBELLO MUSHROOM BURGERS



Savory Portobello Mushroom Burgers image

This is a quick, easy, and light alternative to the regular beef burger. Many meat eaters I know love these! Can be topped with mayo, tomatoes, and shredded old Cheddar or Monterey Jack cheese. I prefer to top them with roasted red peppers and goat cheese.

Provided by Kerri

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon Worcestershire sauce
1 pinch salt and ground black pepper
4 large portobello mushrooms, stems removed
4 kaiser rolls, split

Steps:

  • Preheat grill for medium-high heat and lightly oil the grate.
  • Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush the mixture over the tops and bottoms of the mushrooms; let stand for 10 minutes.
  • Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.

Nutrition Facts : Calories 188.4 calories, Carbohydrate 23.7 g, Fat 8.5 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 320.6 mg, Sugar 1.9 g

PORTOBELLO MUSHROOM BURGER



Portobello Mushroom Burger image

BEST Portobello Mushroom Burger! An easy balsamic marinade adds incredible flavor. Stuffed with cheese, rich, and savory. Even meat lovers cannot resist!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 45m

Number Of Ingredients 13

2 tablespoons low-sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
3 cloves garlic (minced)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon black pepper
4 portobello mushroom caps (cleaned with underside stems and gills removed)
4 thin slices havarti cheese (or swap provolone or baby Swiss)
Whole wheat or brioche hamburger buns
Sliced red onions
Pesto
Sliced tomato
Arugula

Steps:

  • In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
  • Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking. or lightly spray the grill pan with nonstick spray.
  • Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
  • When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
  • During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.

Nutrition Facts : ServingSize 1 burger, without bun or topping, Calories 140 kcal, Carbohydrate 13 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 569 mg, Fiber 3 g, Sugar 7 g

PORTOBELLO MUSHROOM AND ONION BURGER TOPPING



Portobello Mushroom and Onion Burger Topping image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 ounces portobello mushroom
1/2 cup chopped onion
1 teaspoon olive oil
1/4 cup water
1/4 cup steak sauce or vegan steak sauce
1 package Grillers Prime® Veggie Burgers, Grillers® Vegan Veggie Burgers, or Grillers® Original
4 hamburger buns

Steps:

  • 1. Saute mushrooms and onion in olive oil in large saucepan for 3 to 4 minutes. Add water and cover with lid. Simmer another 3 to 4 minutes. Remove lid and add steak sauce.
  • 2. Prepare veggie burgers according to package directions.
  • Serve burger on bun with warm topping.
  • ON THE GRILL:
  • Preheat grill
  • Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
  • Note: Recipe is vegan only if vegan steak sauce and Morningstar Farms® Grillers® Vegan Veggie Burgers are used.
  • ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
  • This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

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

OPEN-FACED PIZZA SANDWICHES



Open-Faced Pizza Sandwiches image

This tasty pizza is a hit with my grandchildren. What could be easier for Saturday lunch? It took me longer to write the recipe down than it does to fix it! -Dorothy Eriksen, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1/4 cup butter, softened
6 slices white bread
1 can (15 ounces) vegetarian chili, warmed
1/2 teaspoon garlic salt
3/4 cup pizza sauce
1 cup shredded part-skim mozzarella cheese
1 teaspoon Italian seasoning

Steps:

  • Butter bread on both sides. On a greased griddle, toast bread on 1 side until lightly browned. Turn; spoon about 1/4 cup chili on each slice. Sprinkle with garlic salt. , Top each with 2 tablespoons pizza sauce and about 2 tablespoons cheese. Sprinkle with Italian seasoning. Cook until bottom is golden brown and cheese is melted.

Nutrition Facts : Calories 293 calories, Fat 17g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 946mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.

PORTOBELLO BURGER WITH MUFFULETTA TOPPING



Portobello Burger with Muffuletta Topping image

A tasty tomato-olive mixture, melty cheese and smoky grilled mushroom add so much flavor to this recipe that one taster called it "one of the best mushroom burgers I've had." For a change, switch another cheese or spinach for the provolone and lettuce. -Tamra Duncan, Lincoln, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 1 serving.

Number Of Ingredients 10

1 large portobello mushroom, stem removed
1 teaspoon olive oil
1/8 teaspoon dried oregano
Salt and pepper, to taste
1 plum tomato, chopped
2 pitted green olives, chopped
1 tablespoon mayonnaise
1 multigrain hamburger bun, split and toasted
1 lettuce leaf
1 slice provolone cheese

Steps:

  • Brush mushroom with oil and sprinkle with oregano. Season with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushroom, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender., Combine tomato and olives; season with salt and pepper. Spread mayonnaise over bun bottom. Top with lettuce, mushroom, cheese and tomato mixture; replace bun top.

Nutrition Facts :

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

ROASTED PORTOBELLO CAPS



Roasted Portobello Caps image

Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak.

Provided by EatingWell Test Kitchen

Categories     Healthy Portobello Mushroom Recipes

Time 40m

Number Of Ingredients 7

4 large portobello mushrooms, stems removed
¼ teaspoon salt, divided
Freshly ground pepper to taste
¼ cup plain dry breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
  • Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
  • Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

Nutrition Facts : Calories 94.1 calories, Carbohydrate 9.7 g, Cholesterol 2.2 mg, Fat 5 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 1 g, Sodium 250.6 mg, Sugar 3.3 g

PORTOBELLO MUSHROOM BURGERS WITH BASIL-MUSTARD SAUCE



Portobello Mushroom Burgers with Basil-Mustard Sauce image

Categories     Mushroom     Mustard     Vegetarian     Basil     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

1 cup mayonnaise
1/3 cup shopped fresh basil
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup olive oil
1 tablespoon minced garlic
1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)
6 4- to 5-inch-diameter portobello mushrooms, stems removed
6 3 1/2- to 4-inch-diameter whole-grain hamburger buns, split
6 large romaine lettuce leaves
6 large tomato slices

Steps:

  • Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk olive oil and garlic in another small bowl.
  • Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper. Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm. Grill cut side of hamburger buns until light golden, about 2 minutes.
  • Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately.

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  • 3. I prefer to use a cast iron on the grill, but you can also grill straight on the grate. Lightly grease the grate or cast iron with a little olive oil or canola oil.
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PORTOBELLO BURGER WITH MOZZARELLA AND PESTO | RECIPE WITH ...
2018-04-24 Clean portobello mushrooms, if needed. Remove stems with a paring knife and lay the mushrooms skin-side down in a baking dish. Peel and mince garlic, and add to a bowl with white wine …
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  • Clean portobello mushrooms, if needed. Remove stems with a paring knife and lay the mushrooms skin-side down in a baking dish. Peel and mince garlic, and add to a bowl with white wine vinegar, a portion of the olive oil, honey, oregano, salt, and pepper. Mix well to combine. Pour mixture over the mushrooms and let marinate for approx. 1 hr. in the fridge.
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  • Slice mozzarella. Wash bell pepper and remove the end and the entire inner, then slice into rings. Peel and halve onions. Halve avocado and remove the pit. Scoop out the flesh and slice. Heat the remaining olive oil in the same frying pan used to toast the pine nuts over medium-high heat and sauté onions for approx. 2 min. Sprinkle with sugar and let caramelize for approx. 2 min. more. Season with salt and toss.
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  • Prep Mushrooms: Clean portobellos gently with a damp paper towel. Remove stems (and gills, if you don't like the texture). In a small bowl, combine olive oil, soy sauce, lemon juice, garlic, and seasonings. Brush liberally onto the tops and bottoms of the mushrooms.
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  • Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit) or preheat an oven to 450 degrees*.
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