WW 4 POINTS - GRILLED PORTOBELLO BURGER WITH BASIL MAYO
Make and share this Ww 4 Points - Grilled Portobello Burger With Basil Mayo recipe from Food.com.
Provided by mariposa13
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat grill.
- In a small bowl, combine basil, mayonnaise and vinegar; set aside.
- Lightly coat both sides of mushroom caps with cooking spray; season with salt and pepper.
- Grill mushrooms over medium-hot coals, about 6 minutes each side or until just soft to the touch.
- To serve, split rolls and toast on grill. Spread a heaping teaspoon of basil mixture on top and bottom halves of rolls. Layer each bottom half with one red pepper, mushroom, onion slice and lettuce leaf; top with remaining half of roll and serve.
- Serves | 4.
- POINTS per serving | 4.
Nutrition Facts : Calories 74.8, Fat 4, SaturatedFat 0.6, Cholesterol 3.9, Sodium 171.1, Carbohydrate 8.4, Fiber 2.1, Sugar 3.2, Protein 3.2
PORTOBELLO BURGERS WITH PEAR-WALNUT MAYONNAISE
A big, juicy grilled mushroom with a nutty pear mayonnaise and creamy blue cheese makes for an outstanding veggie burger. "Absolutely delicious!" said the judges, awarding Lindsay's recipe Grand Prize in the Mushroom Council's Mushrooms Every Day, Every Way contest.-Lindsay Sprunk, Brentwood, Tennessee
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the oil, vinegar, garlic and thyme. Add mushrooms; seal bag and turn to coat. Refrigerate for up to 2 hours., In a small skillet over medium heat, cook pear in oil and lemon juice until tender. Transfer to a small food processor; cover and process until blended. Stir in mayonnaise and walnuts. Refrigerate until serving., Drain mushrooms and discard marinade. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until tender. Top with onion and cheese. Grill 2-3 minutes longer or until cheese is melted. Serve on buns with mayonnaise mixture and arugula.
Nutrition Facts : Calories 509 calories, Fat 33g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 832mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 8g fiber), Protein 16g protein.
GRILLED PORTOBELLO BURGERS
You don't miss the meat on this hearty burger. The veggies, mayo and cheese fill you up with plenty of flavor. -Mary Haas, Hewitt, New Jersey
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Brush mushrooms with 4 tablespoons vinaigrette. Grill mushrooms and onion, covered, over medium heat 3-4 minutes on each side or until tender. Top mushrooms with red peppers, onion and cheese. Grill, covered, 2-3 minutes longer or until cheese is melted. Grill rolls, cut side down, 1-2 minutes or until toasted., Spread roll bottoms with mayonnaise and drizzle with remaining vinaigrette. Top with mushrooms; replace roll tops.
Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 860mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
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.
GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH
A light vegetarian sandwich with great flavor that is perfect for summer. You can use just about any type of bread but Kaiser rolls or burger buns are best. I like to serve this with grilled squash and a glass of white wine!
Provided by Rotorwife
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
- Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
- Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
- Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 35.6 g, Cholesterol 12.1 mg, Fat 27.7 g, Fiber 4.3 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 417.4 mg, Sugar 8.2 g
GRILLED PORTOBELLO BURGERS WITH CREAMY DIJON SAUCE
Make and share this Grilled Portobello Burgers With Creamy Dijon Sauce recipe from Food.com.
Provided by VegChef88
Categories Vegetable
Time 19m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a grill pan on medium-high (or use regular grill). Lightly brush mushroom caps and onion with oil. Grill both for 4 to 5 minutes per side or until mushrooms are tender. (NOTE: Mushrooms will begin to release their juices when they are tender.) Set aside on separate plate. Grill buns, cut-sides-down, for 1 to 2 minutes per side or until toasted.
- Meanwhile, prepare sauce: Combine all sauce ingredients in a small bowl. Spread sauce on bottom half of each bun, dividing evenly. Top with onion, mushroom caps, cheese and lettuce.
Nutrition Facts : Calories 345.4, Fat 20.3, SaturatedFat 4.8, Cholesterol 10.7, Sodium 2104.5, Carbohydrate 31.1, Fiber 7.2, Sugar 5.8, Protein 14.2
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