Smokyportabellaburgerwithsundriedtomatoesandbasil Recipes
SMOKY PORTABELLA BURGER WITH SUN-DRIED TOMATOES AND BASIL
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
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
PORTOBELLO MUSHROOM BURGERS
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
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 BALSAMIC PORTABELLA MUSHROOM BURGER
This healthy recipe is from the Mayo Clinic. The balsamic vinegar is really a nice complement to the mushrooms.
Provided by blucoat
Categories Lunch/Snacks
Time 1h15m
Yield 4 burgers
Number Of Ingredients 7
Steps:
- Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.
- To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
- Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
- Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate and serve immediately.
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
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