Best Portabella Mushroom And Onion Burger Topping Recipes

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PORTOBELLO MUSHROOM BURGERS WITH QUICK CARAMELIZED ONIONS



Portobello Mushroom Burgers with Quick Caramelized Onions image

A delicious vegan and gluten free burger recipe made with balsamic marinated portobello mushrooms, quick caramelized onions, and all the best toppings!

Provided by Christal Szcebel

Categories     Main Dishes

Time 30m

Number Of Ingredients 12

4 portobello mushrooms, stems removed
2 tbsp balsamic vinegar
1 tbsp olive oil
1 cup sliced sweet white onion
1 tablespoon coconut palm sugar
1/4 tsp baking soda
4 tablespoons cashew cheese or goat cheese (I used locally made Cashew Cheese)
1/4 cup thinly sliced red cabbage
1 large tomato, sliced
2 cups mixed greens lettuce
4 tsp Dijon mustard
4 gluten-free burger buns or your favourite burger buns

Steps:

  • Preheat the grill.
  • Take a large ziploc, and place mushrooms in the bag, add the balsamic vinegar and 1 tablespoon of olive oil, and seal bag. Shake the bag until the mushrooms are coated in the vinegar and oil. Let sit for a few minutes while preparing the other ingredients.
  • Heat a non stick pan over med-high heat add in the sliced onions and coconut palm sugar, toss to coat the onions with the sugar, then add in the baking soda and toss to coat again.
  • Lower heat to medium, and cook the onions, stirring often until they are soft and browned, about 10 minutes.
  • Remove mushrooms from ziploc and place on the heated grill, rounded side up. Let cook for 3-4 minutes.
  • Meanwhile, slice tomato, cabbage, and wash lettuce, and prepare any other preferred garnishes.
  • Turn mushrooms over so they are flat side up and top the inside of the mushrooms with the caramelized onions and bits of the cashew or goat cheese.
  • Continue to cook for 3 more minutes then remove from grill.
  • Using your favourite gluten-free buns assemble burgers starting with the dijon mustard, then top with the mushroom filled with onions and cheese, then top with the cabbage, tomato, lettuce, and th other half of the bun.
  • Enjoy!

PORTOBELLO MUSHROOM AND ONION BURGER TOPPING



Portobello Mushroom and Onion Burger Topping image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 ounces portobello mushroom
1/2 cup chopped onion
1 teaspoon olive oil
1/4 cup water
1/4 cup steak sauce or vegan steak sauce
1 package Grillers Prime® Veggie Burgers, Grillers® Vegan Veggie Burgers, or Grillers® Original
4 hamburger buns

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®.

PORTABELLA MUSHROOM BURGERS WITH RED PEPPER MAYONNAISE



Portabella Mushroom Burgers with Red Pepper Mayonnaise image

Marinated portabella mushrooms with red pepper mayo. Serve with tomato, onion, and lettuce or your choice of toppings and enjoy.

Provided by J.T.

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 2h40m

Yield 4

Number Of Ingredients 8

4 large portobello mushroom caps
½ cup soy sauce
½ cup balsamic vinegar
4 cloves garlic, chopped, or more to taste
1 large red bell pepper
1 cup reduced-fat mayonnaise
1 tablespoon cayenne pepper, or to taste
4 hamburger buns, split

Steps:

  • Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
  • Preheat grill for medium-high heat and lightly oil the grate.
  • Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
  • Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
  • Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 37.8 g, Cholesterol 21 mg, Fat 22.5 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 2458.7 mg, Sugar 9.4 g

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