Portobello Burger
Forget going out to eat or ordering takeout every time you crave American food. Try making Portobello Burger at home. This dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs $1.18 per serving. One portion of this dish contains roughly 2g of protein, 8g of fat, and a total of 98 calories. This recipe from Foodnetwork requires balsamic vinegar, portobello mushrooms, dried thyme, and butter lettuce leaves. 155 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 20 minutes. With a spoonacular score of 52%, this dish is solid. Portobello Mushroom Burger, Grilled Portobello Burger, and Portobello Mushroom Burger are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
1 1/2 tablespoons balsamic vinegar
6 slices beefsteak tomato
Pinch of freshly ground black pepper
6 brioche or gluten-free buns, sliced in half
Butter lettuce leaves, for serving
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried thyme
Pinch of kosher salt
Suggested toppings: mustard, mayonnaise and ketchup
3 tablespoons olive oil
6 portobello mushrooms, cleaned
6 slices red onion
Equipment:
whisk
ziploc bags
grill
grill pan
Cooking instruction summary:
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.
Step by step:
1. Put the olive oil and balsamic vinegar in a pitcher.
2. Add the basil, parsley, thyme, salt and pepper and whisk together.
3. Pour the mixture into a resealable plastic bag.
4. 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.
5. 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.
6. Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.
Nutrition Information:
covered percent of daily need
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