PORTOBELLO BURGER WITH MUFFULETTA TOPPING
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
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 BRUSCHETTA
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm.
- Remove gills from mushrooms with spoon and cut into 1/4-inch thick slices. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat. Keep mushrooms warm, covered.
- Top toasted bread with sauteed mushrooms and tomato relish. Garnish with basil.
- Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
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
PORTOBELLO MUSHROOM AND ONION BURGER TOPPING
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
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®.
PORTOBELLO MUSHROOM BURGERS WITH BASIL-MUSTARD SAUCE
Categories Mushroom Mustard Vegetarian Basil Summer Grill/Barbecue Bon Appétit
Yield Serves 6
Number Of Ingredients 11
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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- 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.
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