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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (290g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar |
||
| Calories 280 | ||
| Calories from Fat 145 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.2g | 24% | |
| Saturated Fat 6.1g | 30% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 425mg | 17% | |
| Potassium 559mg | 15% | |
| Total Carbohydrate 24.0g | 8% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 4.7g | ||
| Protein 12.6g | 25% | |
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Portabella Mushroom Burgers
By: PaulaG
Nov 12, 2004
Where's the beef? No one will miss it with these delictable burgers. Serve on lightly toasted whole wheat rolls with grilled onions for a healthy lunch or dinner meal.
SERVES 4
Ingredients
- 4 large portabella mushrooms
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2-4 cloves garlic, finely minced
- salt and pepper
- 4 ounces sliced provolone cheese
- 4 whole wheat rolls
- sliced tomato (optional)
- romaine lettuce leaf (optional)
- sliced grilled onion (optional)
- Dijon mustard (optional)
Directions
1
Cut stems off of mushrooms and place smooth side up in a shallow dish.2
Sprinkle lightly with salt and pepper.3
Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.4
Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.5
Preheat grill to medium-high heat.6
Place the mushrooms on the preheated grill, reserving the marinade for basting7
Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.8
During the last 2 minutes of grilling, top with cheese.9
Serve with the whole wheat rolls and condiments of your choice.
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Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Vegetables > Mushrooms
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: P. K. Good
On Sep 15, 2006
My hubby loved the burger. Had to substitute red wine vinegar because my husband's allergic to balsamic, but it still tasted yummy!
From: eatrealfood
On Oct 26, 2005
loved it! i used gouda instead of provolone but it went really well. had it with all the 'optional' trimmings - and the only problem i had with this was trying to eat it in a ladylike fashion since it was so big! this is precious "junkfood", will be making again.
From: my3girlz
On Jan 11, 2007
This was very good! I cooked these in a grill pan on the stove, since it's the middle of winter right now, but they turned out very well and got to cook in the juices. This is a lunchtime keeper! Thanks.
From: Enjolinfam
On Jul 10, 2007
Wow!! My family give this recipe 10 stars! The marinade is similar to what my husband used to marinade meat in before we became vegetarian. We let the mushrooms and marinade sit in a large ziplock bag for 3 hours and it gave it great flavor. The dijon mustard also adds to the taste of this "burger." Great mix of flavors. Thanks PaulaG!
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