Best 6 Grilled Portobello And Arugula Burgers Recipes
Indulge in a symphony of flavors with our exquisite Grilled Portobello and Arugula Burgers, a culinary masterpiece that tantalizes the taste buds with every bite. This delectable dish features juicy portobello mushrooms, grilled to perfection and bursting with umami richness. Perfectly complemented by a zesty arugula pesto, tangy goat cheese, and a toasted bun, these burgers are a harmonious blend of textures and tastes.
Alongside the main recipe, our article offers a delightful array of complementary recipes to elevate your burger experience. Discover the secrets of making fluffy homemade burger buns from scratch, ensuring a soft and pillowy foundation for your burgers. Learn the art of crafting a creamy and flavorful arugula pesto, adding a vibrant green hue and a peppery kick to your creation. Experiment with a tangy goat cheese spread, adding a touch of tanginess and creaminess that perfectly balances the savory flavors of the mushrooms and pesto.
For those seeking a vegan alternative, we present a mouthwatering Vegan Portobello Burger recipe, packed with protein and bursting with flavor. Explore the secrets of making a savory black bean and quinoa patty, topped with grilled portobello mushrooms, creamy avocado, and a tangy tomato salsa.
And for those with a sweet tooth, our article offers a delightful dessert recipe for a Salted Caramel Chocolate Tart, a decadent treat that provides the perfect ending to your burger feast. Indulge in a rich chocolate ganache filling, complemented by a buttery graham cracker crust and a sprinkle of sea salt, creating a symphony of sweet and salty flavors.
With our comprehensive guide, you'll have everything you need to create an unforgettable burger experience, from the perfectly grilled portobello mushrooms to the tantalizing accompaniments and a decadent dessert. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy!
THE ULTIMATE GRILLED PORTOBELLO BURGER
Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.
Yield 2 burgers
Number Of Ingredients 12
Steps:
- Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
- Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
- Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
- Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.
PORTOBELLO MUSHROOM BURGER
BEST Portobello Mushroom Burger! An easy balsamic marinade adds incredible flavor. Stuffed with cheese, rich, and savory. Even meat lovers cannot resist!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
- Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking. or lightly spray the grill pan with nonstick spray.
- Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
- When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
- During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.
Nutrition Facts : ServingSize 1 burger, without bun or topping, Calories 140 kcal, Carbohydrate 13 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 569 mg, Fiber 3 g, Sugar 7 g
GRILLED PORTOBELLOS WITH ARUGULA
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat outdoor grill or cast iron grill pan. Gently brush off any dirt from caps. In a small bowl whisk together the oil and vinegar and season with salt & pepper. Brush caps with vinegar & oil mixture and place on grill. Cook for 2 minutes per side or until mushroom is tender. Brush occasionally with vinegar and oil. Drizzle remaining vinegar and oil over arugula. Shave parmesan into greens and toss. Slice grilled portobellos and arrange on top of arugula
GRILLED PORTOBELLO AND ARUGULA BURGERS
Categories Sandwich Leafy Green Mushroom Sauté Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Mix mayonnaise, mustard, 2 teaspoons rosemary and garlic in small bowl.
- Spray grill rack with nonstick spray, then prepare barbecue (medium heat). Brush mushrooms all over with olive oil. Sprinkle each with 1 teaspoon rosemary, then salt and pepper. Grill until tender, about 10 minutes per side.
- Spread mayonnaise mixture over buns. Place mushrooms and arugula on bun bottoms. Cover with bun tops.
GRILLED PORTOBELLO BURGER
Provided by Aaron McCargo Jr.
Categories main-dish
Time 16m
Yield 7 servings
Number Of Ingredients 14
Steps:
- Preheat the grill 350 degrees F.
- In a medium sized bowl, gently toss together the tomatoes, onion, peppers, feta, vinegar, cracked black pepper, to taste, and oregano. Set aside.
- In a small bowl mix together the olive oil, garlic, and salt and pepper, to taste. Brush the portobello caps with the oil on and put them on the grill. Grill until tender, about 3 minutes on each side
- Scoop a heaping tablespoon of the tomato mixture onto the bottom halves of the rolls, top each with some spring mix greens and a portobello cap. Cover with the top halves of the rolls and serve.
GRILLED PORTOBELLO BURGERS
You don't miss the meat on this hearty burger. The veggies, mayo and cheese fill you up with plenty of flavor. -Mary Haas, Hewitt, New Jersey
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Brush mushrooms with 4 tablespoons vinaigrette. Grill mushrooms and onion, covered, over medium heat 3-4 minutes on each side or until tender. Top mushrooms with red peppers, onion and cheese. Grill, covered, 2-3 minutes longer or until cheese is melted. Grill rolls, cut side down, 1-2 minutes or until toasted., Spread roll bottoms with mayonnaise and drizzle with remaining vinaigrette. Top with mushrooms; replace roll tops.
Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 860mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
Tips:
- Opt for large, flat portobello mushrooms for easier grilling and assembly.
- Marinate the portobello mushrooms in a flavorful mixture of olive oil, balsamic vinegar, herbs, and spices for at least 30 minutes to enhance their taste.
- Grill the portobello mushrooms over medium-high heat until tender and slightly charred, about 5-7 minutes per side.
- Toast the buns to add a crispy texture and smoky flavor to the burgers.
- Spread a flavorful sauce, such as pesto, guacamole, or tzatziki, on the buns to add moisture and richness.
- Layer the burgers with fresh arugula, tomatoes, onions, and cheese for a delicious and visually appealing presentation.
Conclusion:
These grilled portobello and arugula burgers offer a delightful vegetarian alternative to traditional beef burgers. With their tender and flavorful portobello mushrooms, tangy arugula, and an array of fresh toppings, these burgers are sure to satisfy vegetarians and meat-lovers alike. Enjoy them as a delectable main course for lunch or dinner, accompanied by your favorite sides, such as grilled vegetables, roasted potatoes, or a refreshing salad.
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