Best Portobello Burgers With Green Sauce And Smoked Mozzarella Recipes

PORTOBELLO MUSHROOM BURGER WITH MOZZARELLA, ROASTED PEPPERS AND PESTO MAYO

Portobello Mushroom Burger with Mozzarella, Roasted Peppers and Pesto Mayo image

The easiest Portobello Mushroom Burger with Mozzarella, Roasted Peppers and Pesto Mayo

Provided by Gina

Time 20m

Number Of Ingredients 11

Ingredients

2 tablespoons jarred or homemade pesto
2 tablespoons light mayo
4 portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tablespoons olive oil
1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
4 thick slices red onion
4 oz fresh mozzarella (sliced thin)
1 roasted red pepper (jarred or homemade sliced)
4 whole wheat low calorie buns (I used Martin)

Steps:

Combine mayo and pesto in a small bowl.
In a large bowl, whisk together vinegar, soy sauce, oil, 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.
Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
Top the mushrooms with cheese during the last minute of cooking.
While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
To finish, spread the pesto on the buns, place the grilled portobello mushrooms on the buns and top with the grilled onions, and roasted peppers.

Nutrition Facts : ServingSize 1 burger, Calories 229 kcal, Carbohydrate 29 g, Protein 11.5 g, Fat 9.5 g, SaturatedFat 1 g, Cholesterol 0.5 mg, Sodium 745 mg, Fiber 9 g, Sugar 9 g

PORTOBELLO BURGER W/ ROASTED PEPPER PASTE AND SMOKED MOZZARELLA

Portobello Burger w/ Roasted Pepper Paste and Smoked Mozzarella image

This tastes like you're eating a regular beef burger! I love the earthy, smokey flavor of the mushroom and the cheese! The red pepper paste is a must! I've made this many, many times! Its amazingly good! This is a Rachael Ray recipe! But the photo is my own!

Provided by Lillian Russo

Categories Burgers

Time 50m

Number Of Ingredients 17

Ingredients

2 Tbsp olive oil, extra virgin (evoo)
1/8 c balsamic vinegar
1 tsp dried oregano
4 large portobello mushroom caps
1/2 tsp kosher salt
1/2 tsp pepper
1/2 lb smoked mozzarella, sliced into 4 equal pieces
ROASTED PEPPER PASTE:
1-14 oz jar roasted red peppers-drained
1 drizzle olive oil-extra virgin (evoo)
1 handful flat leaf parsley leaves
1 large clove garlic-cracked away from skin
salt & pepper
4 large crusty rolls-split
SUGGESTED TOPPINGS
whole baby spinach leaves-i used lettuce
thin sliced red onions

Steps:

1. Combine first three ingredients in the bottom of a large sealable plastic bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
2. Grill mushrooms on an indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. You can also pan fry in large nonstick skillet for the same amount of time. As they cook, season caps on each side with a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
3. To make the pepper paste, combine the roasted peppers, EVOO, parsley, garlic, salt and pepper in food processor and pulse grind into a thick sauce.
4. To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with roasted pepper paste.

PORTOBELLO MUSHROOM BURGERS

Portobello Mushroom Burgers image

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

Ingredients

4 portobello mushroom caps
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

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 BURGERS WITH GREEN SAUCE AND SMOKED MOZZARELLA

Portobello Burgers With Green Sauce and Smoked Mozzarella image

Make and share this Portobello Burgers With Green Sauce and Smoked Mozzarella recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 43m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons extra virgin olive oil
4 large portabella mushroom caps
McCormick's Montreal Brand steak seasoning
1/4 cup balsamic vinegar
1/2 lb fresh smoked mozzarella cheese, sliced
1 cup loosely packed basil leaves
1/2 cup fresh flat-leaf parsley
3 tablespoons capers
1/4 cup pignoli nut
1 garlic clove
1/2 lemon, juice of
1/4 cup extra virgin olive oil
salt
fresh ground black pepper
1/2 cup grated parmigiano-reggiano cheese or 1/2 cup romano cheese
4 hamburger buns
1/2 medium red onion, thinly sliced
4 leaves romaine lettuce or 4 leaves red leaf lettuce

Steps:

Heat a nonstick skillet over med-high heat; add in oil and mushroom caps.
Season mushrooms with steak seasoning and saute 5 minutes on each side.
Add in vinegar and coat the mushrooms in it.
When the vinegar has evaporated, turn mushrooms cap side up and cover with sliced cheese.
Turn off heat and cover pan with foil; let stand 2-3 minutes for cheese to melt.
To make the sauce: add basil, parsley, capers, pignoli, garlic, and lemon juice in a food processor; pulse grind, until finely chopped and scrape into a bowl; stir in oil, salt, pepper, and cheese.
Slather bun tops with green sauce; pile portobellos on bun bottoms and top with red onion slices and lettuce; cover with bun tops and serve.

Nutrition Facts : Calories 618.4, Fat 43.9, SaturatedFat 13, Cholesterol 52.1, Sodium 941.3, Carbohydrate 33.4, Fiber 3.5, Sugar 9.1, Protein 24.8

PORTOBELLO BURGERS WITH ROASTED PEPPER PASTE AND SMOKED MOZZARELLA

Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella image

This is a vegetarian menu that is super fun and sure to please meat-eaters and meat-free-ers alike.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons (2 turns of the bottle in a slow stream) extra-virgin olive oil
1/8 cup (3 splashes) balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
1 lemon, juiced
4 large portobello mushroom caps
2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) or 1 teaspoon combined coarse salt and pepper
1/2 pound fresh smoked mozzarella, sliced
1 (14-ounce) jar roasted peppers, drained
A drizzle extra-virgin olive oil
A handful flat-leaf parsley leaves
1 large clove garlic, cracked away from skin
Salt and pepper
4 large crusty rolls, split
Whole baby spinach leaves
Thinly sliced red onions
Onion and Garlic Yukon Gold Potato Chips, (preferred brand: Terra Chips)
Tomato and Onion Salad, recipe under this show number: TM1A04
Pasta Salad with Ricotta Salata and Broccolini, recipe under this show number: TM1A04

Steps:

Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. Pan-fry in large nonstick skillet for same amount of time. Season caps while they cook on each side with grill seasoning or a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor and pulse grind into thick sauce.
To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with roasted pepper paste. Serve with Tomato and Onion Salad and Pasta Salad with Ricotta Salata and Broccolini.

PORTOBELLO BURGER

Portobello Burger image

Provided by Food Network

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried thyme
Pinch of kosher salt
Pinch of freshly ground black pepper
6 portobello mushrooms, cleaned
6 brioche or gluten-free buns, sliced in half
6 slices beefsteak tomato
6 slices red onion
Butter lettuce leaves, for serving
Suggested toppings: mustard, mayonnaise and ketchup

Steps:

Put the olive oil and balsamic vinegar in a pitcher. Add the basil, parsley, thyme, salt and pepper and whisk together. Pour the mixture into a resealable plastic bag. Add the mushrooms, seal the bag and toss around to coat. Grill immediately, or leave the mushrooms in the marinade for up to 2 hours.
When ready to cook, heat a grill or grill pan to medium high. Cook the mushrooms until lightly charred and tender, 4 to 5 minutes per side. Toast the buns cut-side down until golden, a couple of minutes.
Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.