ROASTED PORTOBELLO MUSHROOM BURGERS WITH BLUE CHEESE
Provided by Food Network Kitchen
Time 2h40m
Yield 4 Servings
Number Of Ingredients 9
Steps:
- 1. Lay the mushrooms on a greased baking sheet, gill sides up. Whisk together the garlic, sherry, 2 tablespoons of the oil and 2 teaspoons of the salt. Pour the mixture over the mushrooms. Marinate for at least 30 minutes or up to 2 hours.
- 2. Preheat the oven to 400 degrees F. Divide the cheese evenly among the mushroom caps. Roast until the mushrooms are fork-tender and the cheese is melted, 15 to 20 minutes. Reserve any cooking juices in the pan.
- 3. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the onions and cook until charred and tender, stirring often, about 10 minutes. Add the spinach and the cooking juices from the mushrooms. Cook until just the spinach is wilted. Season with the remaining 1/2 teaspoon salt.
- 4. Place the mushrooms on the buns and top with the spinach and onions.
PORTOBELLO MUSHROOM CHEESEBURGERS
Large portobello mushrooms are perfect burger material, just the right size for a meaty and satisfying meal. I like them best with Gruyère cheese on top.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, burgers, main course
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, pepper, garlic and olive oil. Toss with the mushroom caps in a wide bowl. Rub the marinade over the tops of the mushroom caps and place them on a baking sheet, rounded side up. Let sit for 15 minutes. Don't rinse the bowl, because you'll use any oil and vinegar residue to dress the spinach.
- Bring a large pot of water to a boil, salt generously and blanch the spinach for 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Chop coarsely and toss in the bowl with the residue of the marinade. Set aside.
- Prepare a medium-hot grill, heat a heavy skillet over medium-high heat, or preheat an electric grill or panini pan on medium-high. Season the mushrooms as desired with salt and pepper. Place the mushrooms on the hot grill or pan, rounded side down. Cook them for about 6 to 8 minutes, depending on the thickness, until lightly browned, and moist. Turn over and cook for another 6 minutes. Turn over for a minute to reheat the top, then flip back over and place the cheese on top. Continue to cook until the cheese melts. If using a panini grill, cook 6 to 8 minutes. Open the grill and place the cheese on top. Wait for it to melt. Place a mound of spinach on the bottom half of each hamburger bun and place the mushrooms, rounded side up, on top of the spinach. Top with your choice of condiments and serve.
CHEESY PORTOBELLO MUSHROOM BURGER RECIPE
Replace meat with portobello mushrooms in this Cheesy Portobello Mushroom Burger Recipe! This unique mushroom burger recipe features chopped red onions.
Provided by My Food and Family
Categories Home
Time 17m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat dressing in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Top with mushrooms; cook 7 to 8 min. or until vegetables are tender, carefully moving mushrooms occasionally to stir onions.
- Remove onions from skillet; set aside. Top mushrooms with 2% Milk Singles; cook 1 min. or until Singles begin to melt.
- Fill buns with mushrooms and onions.
Nutrition Facts : Calories 210, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
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
CHEESY PORTOBELLO BURGER WITH LEMON MAYO
This is adapted from a recipe Emeril made on his show Emeril Green. Marinating the Portobello caps really boosts the mushroom flavor. The tangy lemon mayo sauce balances the richness of the blue cheese. Grilled red onion adds just enough sweetness and crunch. This is a great vegetarian alternative to the standard veggie patty.
Provided by Diet It Up
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the lemon mayo: combine mayo, lemon zest/juice and lemon pepper.
- For the marinade: combine balsamic vinegar, olive oil, garlic cloves, and chopped basil in a re-sealable plastic bag. Add the Portobello caps. Refrigerate for 1 hour.
- Prepare the onions: drizzle onion slices with olive oil. On a grill or grill pan, cook until softened and slightly charred.
- Pull the mushrooms out of the marinade. Pat them dry on a paper towel and discard any of the garlic and basil that may be stuck to them; season with salt and pepper.
- Place mushrooms on the grill with the gill sides down. Cook for 5 minutes. Turn over. Arrange the cheese on the gill side and cook for 6-8 minutes more.
- Toast the buns. Arrange one Portobello with cheese on each roll along with the grilled onions and a few fresh basil leaves. Top with lemon mayo to taste.
Nutrition Facts : Calories 489, Fat 40.3, SaturatedFat 8.2, Cholesterol 17.7, Sodium 549.7, Carbohydrate 29.1, Fiber 4.5, Sugar 5.3, Protein 8.1
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