Portobello mushroom burgers are the steak of veggie burgers. Serve these on buns with lettuce, tomato, and aioli sauce. Oh yeah!
Ingredients
- 4 portobello mushroom caps
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- 4 (1 ounce) slices provolone cheese
Directions
Step 1
Place mushroom caps, smooth side up, in a shallow dish.
Step 2
Whisk together balsamic, oil, garlic, basil, and oregano in a small bowl. Season with salt and pepper.
Step 3
Pour vinaigrette over mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Step 4
Preheat grill for medium-high heat.
Step 5
Brush grill grates with oil. Place mushrooms on grill, reserving marinade for basting. Grill until just tender, 5 to 8 minutes per side, brushing with marinade frequently.
Step 6
Top mushrooms with cheese and continue grilling until cheese is melted, about 2 minutes.
Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 203 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat6g | 29% |
Cholesterol20mg | 7% |
Sodium260mg | 11% |
Total Carbohydrate10g | 4% |
Dietary Fiber2g | 7% |
Total Sugars4g | |
Protein10g | |
Vitamin C1mg | 6% |
Calcium245mg | 19% |
Iron1mg | 7% |
Potassium620mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Cookdap Member
- 23 years ago
I really liked this recipe, except that it might have been better had I found the mushroom caps in an appropriate size. The caps I got were so big, that they would’ve never fit in any burger bun! I had to slice them up and put them on ciabatta bread. I was kind of disappointed cuz my 15 month old spit it out, but my fiance did like this and asked me to make it again.
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- by: GLINKETTE
- 22 years ago
This was great, and very easy to prepare. I didn’t have any provolone. We ate ours on buns with grilled onions and parmesean. Will try the provolone next time. I’ve tried to make portobellos before and they always turned out dry. These were just as good, if not better than any restaurant mushrooms I’ve had.
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- by: LINDA MCLEAN
- 22 years ago
My hubby loves making these. The kids think they’re great and have enjoyed them also with cheddar, monteray pepper jack, and mozarella cheeses. Once the “burger” is assembled we like to top the mushroom with some marinara sauce and serve on toasted portuguese rolls. Wonderful!
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- by: Dagny21
- 21 years ago
Well, I liked them. They were a little bland, but I used the provolone cheese and also grilled some sweet onions and topped with a slice of tomato and I thought it was very good and a really nice change from the usual. I can only give this a 3 though because my husband absolutely hated it, and he’s a real mushroom lover, so go figure. He said it was “too weird” and he thought the texture was “gross.” It was really fun and easy to make though, and I really liked it, so I wouldn’t discourage anyone who REALLY likes mushrooms from trying this.
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- by: Cookdap Member
- 21 years ago
I actually made this for the first time tonight. I’m on my own this weekend, so I scaled it down. For the marinade, I did have to add a little bit more vinegar and oil; it just wasn’t enough for a marinade in the scaled-down version. I was surprised at how fast the outside cooked on the gill side of the mushroom, but again – my first time. It tasted great! I put 2% milk cheese on it, as I’m on Weight Watchers, and put on a light hamburger bun (a bit large for the bun, but no matter). I had some steak fries with it and it was really, really good. I liked the texture and the flavor. Thanks for this recipe.
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- by: BUCKAROONI
- 21 years ago
I love this recipe and can eat this every day. I serve this on a whole grain bun with some roasted red peppers, a slice of red onion, and red (or green)lettuce. An excellent sandwich! I have also broiled the mushrooms in my toaster oven, and the results are just as good as grilling them.
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- by: Erika
- 21 years ago
Absolutely delicious! My husband was surprised at how meaty and satisfying these were. I used fresh basil as opposed to dried and they turned out great. I also only marinated them for about 10 minutes since I have had experiences in the past where the mushrooms soak up too much of the vinegar and end up tasting sour. A great vegetarian alternative!
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- by: Kasandra Knudson
- 19 years ago
This was SO easy and tasty! I used fresh basil cut in small ribbons instead of the dried. I also had some garden tomatoes so I cut one in half and rolled it in the marinade and then grilled it cut side down first, then skin side down until the skin started to pull away. This was terrific with the mushrooms.
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- by: BANSREEPARIKH
- 19 years ago
YUUUMMMYYYY!!! This recipe is fantastic! We made these for our Labor Day weekend bbq, and they turned out soooo delicious! As other users had suggested, I doubled the marinade. We definitely needed more marinade than the recipe calls for. I also used ribbons of fresh basil, instead of dried and added a few sprigs of fresh rosemary. Try this…you won’t regret it!
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- by: Juicemom
- 19 years ago
Great idea, but it needs some work. I only did 2 mushrooms, but did not cut the marinade recipe in half. It was pretty tasty, but the vinegar was definately overpowering. I will try it again, but will have to play around with it…maybe use some 2 tbsp each red wine, vinegar, and olive oil.
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- by: M.J.
- 19 years ago
We tried this recipe a couple of nights ago and used 2 mushroom caps but I made the full marinade amount. My husband brushed some of the marinade on them while they grilled. They were indescribably good! We will definitely make them again…. the very best portabella burgers we have ever tasted. Thanks for the recipe.
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- by: KRANEY
- 18 years ago
Fantastic!! I found the amount of aioli sauce to be enough for 6 portobello mushrooms. I served them on wheat buns that I basted with olive oil and grilled until lightly toasted. I also made “Baked French Fries I” from this site to go with them. To die for!! Thanks for the recipe!
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- by: Aly
- 18 years ago
This was my first foray into portobellos. I’d heard they didn’t have a strong mushroom taste (I don’t care for mushrooms) and that they were a good meat substitute. They really shine in this recipe. I love balsalmic vinegar and was so excited about making this, and it was everything I hoped for. The provolone was nice on top.
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- by: Bamabelle
- 18 years ago
I scaled this down to serve one (incl marinade – didn’t double the vinegar), and it turned out great. Took another reviewer’s advice and added fresh basil, which was delish. Swapped feta for provolone. Broiled the mushrooms (along with rings of onion to go on top) in my tiny toaster oven, and it worked out just fine. Used ciabatta bread, which I’ll change next time to something less dense. Delicious, reliable marinade for mushrooms. Thanks for the recipe.
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- by: Greg P.Ski
- 18 years ago
Honestly, as a real meat lover, I could replace hamburger forever with grilled portobello! The taste is beyond belief. Simplified things a bit, as some men might. Just used a dish of olive oil, added a dash of salt and pepper and brushed it on. I also did the same to 1/2″ thick cuts of onion and grilled them side by side (onions a little longer of course). When they were both finished, I topped the mushroom with the thick cut onion and topped that with provilone. What a surpise I am telling you. Good luck and Thank you!
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- by: Jannalle
- 17 years ago
Admittedly I was skeptical, very skeptical about a “mushroom burger”. This was absolutely excellent. I grilled them on an indoor grill pan. Followed the recipe but used grilled onions and roasted red peppers for toppings. Perfection!!! Will enjoy often. Easy, delish, and guilt free.
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- by: Donna Scher
- 17 years ago
This was great despite the fact that I broke the mushroom trying to remove the stem. I also cooked it indoors, on top of the stove. That worked fine. I topped mine with Bleu Cheese and grilled onion as other suggested. I think any cheese would work, go for what you like.
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- by: Sarahs
- 17 years ago
sooo good. I always make portobello burgers in the summer as an alternative to a regular burger. and I actually had this one at a restaurant once.. balsamic, provolone, and everything. This time, I cooked the portobello in a non-stick skillet which was sprayed with cooking spray (didn’t want to use oil or butter because mushrooms are like sponges and I wanted the flavor of the balsamic to come through nicely). Served it with some baked onion rings and fresh tomato slices.. so good! I’m sure I’ll be making this more this summer.
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- by: Dorothyann Crisci-Freifeld
- 17 years ago
This was simply outrageous! I just made it for lunch and I had to review it right after I finished eating. I love my cheeseburgers and let me tell you after eating these Portobello burgers I may never go back to beef again! They were juicy and delicious with much less fat than a cheesburger! The combination of Balsamic vinegar and spices were just perfect! Thank you for such a yummy recipe!
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- by: S.K.J.
- 17 years ago
I have to disagree with the majority. Husband went fishing so I thought I would try one for breakfast since I bought a package of three mushrooms. Good thing I did. I didn’t like it at all, and I’m sure my husband of 36 years of wedded bliss would not have been very happy if I served one of these to him. I had not read any reviews and followed the recipe exactly. The vinegar taste did it in for me. Sorry Bob, not everybody likes the same thing.
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- by: Kapaleen
- 17 years ago
I am one of the few vegetarians I know who despises mushrooms, but I decided to give this one a try. I thought it was phenomenal!!!! I will definitely be making this on a regular basis now. I grilled some big thick rings of red onion to top the burgers- I think that helped tone down the vinegar taste.
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- by: Meadow Davis
- 17 years ago
Incredible! I took one bite standing in the kitchen and couldn’t stop eating! I devoured the whole thing right there! I made my own aioli sauce with 2 cloves garlic, juice of 1/2 of 1 lemon, about a tablespoon of EVOO, and one egg yoke and blended it in my magic bullet. The perfect tart/spicy spread!
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- by: Jenn Drew Smith
- 17 years ago
Oh, yum!!!!! These were fabulous! My carnivore husband loved them as well. Even my two year old chowed it down. I thought it had the perfect combo of mushroom and balsamic vinegar flavor. I did add a splash of worchestershire sauce to it. I made some sauteed onions and a garlic mayo spread to go along with them and topped it with some organic greens and a slice of tomato. So yummy.
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