Best Portobello Mushroom Burgers Recipes

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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

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 MUSHROOM AND SWISS TURKEY BURGERS



Portobello Mushroom and Swiss Turkey Burgers image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 burgers

Number Of Ingredients 9

4 large portobello mushrooms, stems removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
4 slices Swiss cheese
Canola oil, for brushing
1 1/2 pounds ground dark turkey meat
Kosher salt and freshly ground black pepper
4 sesame seed buns, split
1/4 cup ketchup

Steps:

  • Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
  • For the portobello mushrooms: Brush the inside of the mushroom caps with oil and season with salt and pepper. Place the mushrooms on the grill, cap-side down, and grill, covered, until golden brown and slightly charred, 4 to 5 minutes. Flip the mushrooms and cook until completely soft, another 4 to 5 minutes.
  • For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 1 1/2 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
  • Brush the patties with oil and grill, covered, until slightly charred and crusty, 4 to 5 minutes. Flip the burgers and cook until slightly charred and crusty on the other side, the burgers are completely cooked through and an instant-read thermometer registers 165 degrees F, 4 to 5 minutes.
  • While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
  • Invert the mushrooms caps so that the inside is facing up. Place 1 slice of cheese inside each cap. Cover the mushrooms with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
  • Place the portobello mushroom caps on the bottom buns. Top with the turkey burgers, ketchup, freshly ground black pepper and the top buns and serve immediately.

PORTOBELLO MUSHROOM BURGERS WITH BASIL-MUSTARD SAUCE



Portobello Mushroom Burgers with Basil-Mustard Sauce image

Categories     Mushroom     Mustard     Vegetarian     Basil     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

1 cup mayonnaise
1/3 cup shopped fresh basil
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup olive oil
1 tablespoon minced garlic
1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)
6 4- to 5-inch-diameter portobello mushrooms, stems removed
6 3 1/2- to 4-inch-diameter whole-grain hamburger buns, split
6 large romaine lettuce leaves
6 large tomato slices

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.

ROASTED PORTOBELLO MUSHROOM BURGERS WITH BLUE CHEESE



Roasted Portobello Mushroom Burgers with Blue Cheese image

Provided by Food Network Kitchen

Time 2h40m

Yield 4 Servings

Number Of Ingredients 9

4 large Portobello mushrooms, cleaned and stems removed
3 cloves garlic, finely chopped
1/4 cup dry sherry
5 tablespoons olive oil
2 1/2 teaspoons kosher salt
4 ounces mild blue cheese, at room temperature
1 large onion, thinly sliced
4 ounces spinach leaves (about 5 cups)
4 burger buns, toasted

Steps:

  • 1. Lay the mushrooms on a greased baking sheet, gill sides up. Whisk together the garlic, sherry, 2 tablespoons of the oil and 2 teaspoons of the salt. Pour the mixture over the mushrooms. Marinate for at least 30 minutes or up to 2 hours.
  • 2. Preheat the oven to 400 degrees F. Divide the cheese evenly among the mushroom caps. Roast until the mushrooms are fork-tender and the cheese is melted, 15 to 20 minutes. Reserve any cooking juices in the pan.
  • 3. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the onions and cook until charred and tender, stirring often, about 10 minutes. Add the spinach and the cooking juices from the mushrooms. Cook until just the spinach is wilted. Season with the remaining 1/2 teaspoon salt.
  • 4. Place the mushrooms on the buns and top with the spinach and onions.

BETH'S PORTOBELLO MUSHROOM BURGERS



Beth's Portobello Mushroom Burgers image

This is a quick, delicious and healthy way to enjoy an American classic!

Provided by Elizabeth

Categories     Main Dish Recipes     Burger Recipes     Turkey

Time 20m

Yield 2

Number Of Ingredients 6

2 portobello mushroom caps
4 slices turkey bacon
3 teaspoons horseradish sauce
2 leaves romaine lettuce
2 slices tomato
2 hamburger buns

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
  • Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
  • Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 29.9 g, Cholesterol 53.4 mg, Fat 15.3 g, Fiber 3.4 g, Protein 15.5 g, SaturatedFat 4.4 g, Sodium 933.8 mg, Sugar 3.8 g

GRILLED VEGGIE-PORTOBELLO MUSHROOM BURGERS



Grilled Veggie-Portobello Mushroom Burgers image

Portobello mushrooms, winter squash, and eggplant are marinated, then grilled and topped with blue cheese in what's become a favorite at my house.

Provided by PaulaM

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 2h26m

Yield 6

Number Of Ingredients 7

6 large portobello mushroom, stems removed
1 eggplant, sliced into 1/2 inch rounds
1 medium yellow squash, cut into 1/4-inch slices
1 zucchini, cut into 1/4-inch slices
1 (16 fl oz) bottle balsamic vinaigrette
1 (4 ounce) package crumbled blue cheese
6 hamburger buns, split and lightly toasted

Steps:

  • Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.
  • Preheat grill to medium-high heat.
  • Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.
  • Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.

Nutrition Facts : Calories 490.8 calories, Carbohydrate 43.1 g, Cholesterol 14.1 mg, Fat 32.1 g, Fiber 6.9 g, Protein 12 g, SaturatedFat 6.8 g, Sodium 1448.1 mg, Sugar 7.2 g

REUBEN PORTOBELLO MUSHROOM BURGERS



Reuben Portobello Mushroom Burgers image

These portobello mushroom burgers are a hit every time I serve them. They are filling but not heavy. The sauerkraut, garlic cloves and onions can be made ahead to cut down on prep time. -Lisa Benoit, Cookeville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 12

5 unpeeled garlic cloves
1/2 teaspoon plus 3 tablespoons olive oil, divided
1/2 cup thinly sliced sweet onion
1 can (8 ounces) sauerkraut, rinsed and well drained
3 cups coleslaw mix
1/2 cup sweetened applesauce
8 large portobello mushrooms, stems removed
1 teaspoon dried marjoram
1 teaspoon garlic powder
1 cup Thousand Island salad dressing
8 slices Swiss cheese
8 hamburger buns, split and toasted

Steps:

  • Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 1/2 teaspoon oil; wrap in foil. Bake until cloves are soft, 20-25 minutes. Unwrap and cool to room temperature. , Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until softened, 4-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Squeeze roasted garlic from skins; mash with a fork. Add to onions. Stir in sauerkraut, coleslaw mix and applesauce. Cook and stir over medium heat until coleslaw begins to soften, about 5 minutes. Remove from the heat., Place mushrooms on a baking sheet. Brush with remaining 2 tablespoons oil. Combine spices; rub over mushrooms. Bake until tender, 10-15 minutes, turning once. Top with Swiss cheese; bake until cheese is melted, 2-3 minutes longer., Serve mushrooms in buns with sauerkraut mixture and dressing.

Nutrition Facts : Calories 396 calories, Fat 22g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 708mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 4g fiber), Protein 10g protein.

CRAB-STUFFED PORTOBELLO MUSHROOM BURGERS



CRAB-STUFFED PORTOBELLO MUSHROOM BURGERS image

Categories     Mushroom

Yield 4 burgers

Number Of Ingredients 11

2 tablespoons oil
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh rosemary
4 portobello mushroom caps, washed, stems removed
1/2 cup mayo
1 lemon, juiced
2 teaspoons lemon zest
1 tablespoon butter
1/2 pound lump crabmeat (or shrimp meat) diced
4 hamburger buns

Steps:

  • 1. In a small bowl, whisk together oil,vinegar, basil and rosemary. Place with mushrooms in resealable plastic bag, close and turn to thoroughly coat mushrooms. Marinate 15 minutes. 2. Remove mushrooms from marinade, reserve marinade. Place mushrooms in center of cooking grate on direct heat, medium heat. Grill 16 minutes, turning once halfway through grilling time and brushing with reserved marinade. 3. Meanwhile, a small bowl, mix mayo, lemon juice and zest and set aside. Melt butter and add crabmeat or shrimp and heat through stirring frequently. Toast buns. 4. Spread mayo mixture on bottom and top halves of each toasted bun. Place mushrooms, cap side down on bottom half of each bun. Fill caps with equal amounts of crabmeat.

PORTOBELLO MUSHROOM BURGERS



Portobello Mushroom Burgers image

Use a grill rack or secure onions with wooden toothpicks to keep them from separating during grilling.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup plus 3 tablespoons olive oil, divided
6 tablespoons balsamic vinegar, divided
4 slices onion (1/4 inch thick)
1 teaspoon minced garlic
1/2 teaspoon dried basil
4 portobello mushroom caps
1 tablespoon honey
4 onion rolls, split
4 lettuce leaves
4 slices tomato
4 ounces fresh mozzarella cheese, cut into 1/4-inch slices

Steps:

  • In a resealable plastic bag, combine 1/4 cup oil and 2 tablespoons vinegar; add onion slices. Seal bag and turn to coat; marinate for 30 minutes. Meanwhile, in a small bowl, combine the garlic, basil and remaining oil. Brush over both sides of mushroom caps; set aside. , In a small saucepan, bring honey and remaining vinegar to a boil; cook for 5 minutes or until thickened. Set aside. , Drain and discard marinade from onions. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill onions and mushrooms over medium heat or broil 4 in. from the heat for 10-12 minutes or until tender, turning frequently. , Serve on rolls with lettuce, tomato and mozzarella. Drizzle with reserved balsamic-honey sauce.

Nutrition Facts : Calories 521 calories, Fat 33g fat (9g saturated fat), Cholesterol 22mg cholesterol, Sodium 344mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 3g fiber), Protein 13g protein.

SAVORY PORTOBELLO MUSHROOM BURGERS



Savory Portobello Mushroom Burgers image

This is a quick, easy, and light alternative to the regular beef burger. Many meat eaters I know love these! Can be topped with mayo, tomatoes, and shredded old Cheddar or Monterey Jack cheese. I prefer to top them with roasted red peppers and goat cheese.

Provided by Kerri

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon Worcestershire sauce
1 pinch salt and ground black pepper
4 large portobello mushrooms, stems removed
4 kaiser rolls, split

Steps:

  • Preheat grill for medium-high heat and lightly oil the grate.
  • Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush the mixture over the tops and bottoms of the mushrooms; let stand for 10 minutes.
  • Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.

Nutrition Facts : Calories 188.4 calories, Carbohydrate 23.7 g, Fat 8.5 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 320.6 mg, Sugar 1.9 g

PORTOBELLO MUSHROOM BURGERS WITH BASIL-MUSTARD SAUCE



Portobello Mushroom Burgers with Basil-Mustard Sauce image

Brushed with garlic oil, grilled over the fire and stacked onto crusty buns with plenty of burger trimmings, portobellos are this season's snazziest alternative sandwich filling.

Provided by @MakeItYours

Number Of Ingredients 16

1 cup mayonnaise substitute:
(3 tbsp lemon juice
1/2 cup soy milk
1/4 tsp salt
1/4 tsp paprika
1/4 tsp mustard
6 tbsp vegetable oil)
1/3 cup shopped fresh basil
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup olive oil
1 tablespoon minced garlic
6 4- to 5-inch-diameter portobello mushrooms, stems removed
6 3 1/2- to 4-inch-diameter whole-grain hamburger buns, split
6 large romaine lettuce leaves
6 large tomato slices (optional)

Steps:

  • Mix first "mayo" ingredients in small bowl.
  • 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.

PORTOBELLO MUSHROOM BURGERS



PORTOBELLO MUSHROOM BURGERS image

Categories     Mushroom

Number Of Ingredients 8

4 portobello mushroom caps
1/4 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:

  • 1. 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. 2. Preheat grill for medium-high heat. 3. 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.

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