FRESH HERB AND GOAT CHEESE STUFFED GRILLED PORTOBELLOS
Steps:
- Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
- In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
- Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
- When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
- Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.
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
BALSAMIC PORTOBELLO BURGERS WITH BELL PEPPER AND GOAT CHEESE
The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making for an ultra-satisfying meatless burger.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
- Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.
Nutrition Facts : Calories 385 g, Fat 23 g, Fiber 3 g, Protein 14 g
PORTOBELLO BURGERS WITH GOAT CHEESE
Delicious broiled portobello mushrooms layered with goat cheese, roasted beets, and a pseudo aioli sauce. Yum!
Provided by Carlie
Categories Veggie Burgers
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Cut the tops off the beets and place them in a baking dish with enough water to cover the bottom of the dish.
- Roast the beets in the preheated oven until they are easily pierced with a knife, 40 to 50 minutes. Remove from the oven and let cool to room temperature, about 20 minutes. Refrigerate while you prepare the mushroom caps.
- Preheat the oven's broiler and set the oven rack to the second level from the heat source.
- Whisk olive oil, balsamic vinegar, rosemary, and 2 cloves minced garlic together in a bowl. Spread about 1/2 of this mixture over the ribbed side of the portobello mushroom caps; arrange the mushrooms on a baking sheet with the ribbed sides facing upwards.
- Broil the mushrooms until tender, making sure to not burn the garlic, 5 to 7 minutes. Flip the mushrooms and brush the remaining olive oil mixture over the tops of the caps. Return to the oven and broil until tender, about 5 minutes more.
- Meanwhile, remove beets from the refrigerator; thinly slice.
- Spread equal amounts of the goat cheese on one half of each of the sandwich rolls. Top each with sliced beets and spinach.
- Whisk mayonnaise, garlic, and lime juice together in a bowl; spread evenly over the remaining sandwich roll halves and top with one mushroom cap each. Bring the two halves together to form the sandwiches to serve.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 38.5 g, Cholesterol 26.3 mg, Fat 32.8 g, Fiber 5.4 g, Protein 14.1 g, SaturatedFat 9.5 g, Sodium 496.7 mg, Sugar 7.4 g
PORTOBELLO MUSHROOM AND GOAT CHEESE SANDWICHES
Served this recipe from Williams-Sonoma last night for dinner. It was so good!! I made the mistake of using leftover hamburger buns instead of following the directions of using sourdough rolls, which would have stood up better to the sauce, resulting in a soggy burger. This did not affect the wonderful taste, I just would not make this mistake again. I used an 18-year old balsamic vinegar from Fustini's in this dish and it was wonderful. I also used my grill pan instead of the BBQ owing to the weather. It worked well. According to the recipe, the sandwiches can be served warm (which we did) or chilled. Prep time includes marinating time.
Provided by Dr. Jenny
Categories Vegetable
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the oil, vinegar, garlic, shallots, salt and pepper. Arrange the mushroom caps in a single layer in a shallow, nonreactive dish. Pour half the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.
- Prepare a fire in a grill. Lightly oil the grill rack. When the coals are hot, remove the mushrooms from the marinade, place on the grill rack and weigh with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.
- Drizzle about 1 Tb of the reserved marinade on each roll half. Place a mushroom on the bottom half of each roll. Sprinkle the top half with goat cheese, then cover with sun-dried tomatoes and basil leaves. Place the halves together. Secure each sandwich with toothpicks, cut in half, and wrap in aluminum foil. Keep chilled until ready to serve.
BALSAMIC PORTOBELLO BURGERS WITH BELL PEPPER AND GOAT CHEESE
Don't forget the hamburger buns! I didn't include them in the ingredient list because I didn't want them included in the nutrition analysis since buns vary so much.
Provided by Paris D
Categories Onions
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside.
- Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
- Dividing evenly, top the bottom half of each bun with bell pepper, mushrooms, goat cheese, onion slice and lettuce. Close burgers, and serve immediately.
- Note: A large shallow dish allows the marinade to evenly coat the vegetables. Portobello burgers are nice and juicy because the mushroom caps underside thirstily absorbs the marinade.
Nutrition Facts : Calories 321.3, Fat 24.8, SaturatedFat 9.3, Cholesterol 28.1, Sodium 210.7, Carbohydrate 14.7, Fiber 3.4, Sugar 9.5, Protein 12.2
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