Best 7 Grilled Portobello Mushroom Burger With Ricotta And Arugula Slaw Recipes

Indulge in a symphony of flavors with our Grilled Portobello Mushroom Burger with Ricotta and Arugula Slaw. This tantalizing burger features a hearty portobello mushroom as the patty, grilled to perfection and bursting with umami richness. Perfectly balanced, the creamy ricotta cheese adds a luscious texture while the peppery arugula slaw provides a refreshing crunch.

Accompanying this delectable burger are three additional recipes that will elevate your meal to new heights. Delight in the creamy and tangy Avocado Ranch Dressing, perfect for drizzling over the burger or serving as a dip for the crispy Sweet Potato Fries. And for a refreshing side, whip up the vibrant Lemon-Herb Quinoa Salad, a medley of fluffy quinoa tossed with fresh herbs and a zesty lemon dressing.

Each recipe is meticulously crafted to complement the Grilled Portobello Mushroom Burger, creating a culinary experience that is both satisfying and memorable. Whether you're hosting a backyard barbecue or simply seeking a gourmet meal at home, this collection of recipes is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

PORTOBELLO MUSHROOM BURGER

Portobello Mushroom Burger image

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

Ingredients

2 tablespoons low-sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
3 cloves garlic (minced)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon black pepper
4 portobello mushroom caps (cleaned with underside stems and gills removed)
4 thin slices havarti cheese (or swap provolone or baby Swiss)
Whole wheat or brioche hamburger buns
Sliced red onions
Pesto
Sliced tomato
Arugula

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

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

THE BEST GRILLED PORTOBELLO MUSHROOM BURGER

The Best Grilled Portobello Mushroom Burger image

I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado - yum!!

Provided by Gina

Categories Lunch

Time 1h

Number Of Ingredients 12

Ingredients

4 portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tablespoons olive oil
1 tbsp chopped rosemary
1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
4 thick slices red onion
4 oz reduced fat Swiss (sliced thin (Alpine lace))
4 thin slices tomato
1/2 avocado (sliced thin)
baby spinach
4 whole wheat low calorie buns (I used Martin)

Steps:

In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, 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, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

Nutrition Facts : ServingSize 1 loaded burger, Calories 295 kcal, Carbohydrate 31 g, Protein 21 g, Fat 13 g, Sodium 594 mg, Fiber 11 g, Sugar 6 g, SaturatedFat 1 g

GRILLED PORTOBELLO MUSHROOM BURGER WITH RICOTTA AND ARUGULA SLAW

Grilled Portobello Mushroom Burger With Ricotta and Arugula Slaw image

A great vegetarian burger - great for summer time grilling or any time you want a delicious meatless burger. It has a ricotta/pesto sauce for the burger and is then topped with an arugula slaw. Sounds really delicious.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 medium-large portabella mushrooms (stalks removed)
2 garlic cloves, peeled
1 teaspoon thyme leaves
2 tablespoons balsamic vinegar
1 teaspoon olive oil
4 buns (for burgers)
1 tablespoon pesto sauce
1/4 cup ricotta cheese
2 cups arugula
1 tablespoon balsamic vinegar
2 tablespoons reduced-calorie mayonnaise
2 scallions, shredded
1 small carrot, peeled and julienned
1 tablespoon honey

Steps:

Clean and peel the mushrooms. Using a small paring knife, cut slits into the mushrooms.
Cut the garlic cloves into thin slices, then push into the holes in the mushrooms. Place in a dish, sprinkle thyme over them, then pour the vinegar and oil over them and let marinate for 1 hour.
Meanwhile, to make the herbed ricotta, mix the pesto with the ricotta and set aside. Mix all the ingredients for the arugula slaw together in a bowl.
Heat a ridged grill pan and when smoking, add the mushrooms and grill for 3-4 minutes on each side until soft, cooked and lightly charred all over. Remove, then toast the buns until lightly brown, this should take 2-3 minutes.
Spread the buns with the herbed ricotta and add a grilled portobello. Top with a spoonful of arugula slaw, then replace the bun lid and serve.

Nutrition Facts : Calories 239.2, Fat 7.9, SaturatedFat 2.3, Cholesterol 10.5, Sodium 302, Carbohydrate 34.6, Fiber 2.8, Sugar 12.2, Protein 8.3

GRILLED PORTOBELLO BURGER

Grilled Portobello Burger image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 16m

Yield 7 servings

Number Of Ingredients 14

Ingredients

7 plum tomatoes, seeded and diced
1/2 cup diced red onion
2 red peppers, grilled, seeds removed
1 cup crumbled feta cheese
1 tablespoon red wine vinegar
1 tablespoon cracked black pepper, or to taste
1 1/2 tablespoons freshly chopped oregano leaves
3 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 tablespoon salt, or to taste
1 tablespoon pepper, or to taste
7 portobello mushroom caps, stems and gills removed
7 sourdough rolls, split in 1/2
2 cups spring mix greens

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

Grilled Portobello Burgers image

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

Ingredients

4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
6 tablespoons reduced-fat balsamic vinaigrette, divided
4 slices red onion
1 cup roasted sweet red peppers, drained
3 ounces fresh mozzarella cheese, cut into 4 slices
4 kaiser rolls, split
1/4 cup fat-free mayonnaise

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.

THE ULTIMATE GRILLED PORTOBELLO BURGER

The Ultimate Grilled Portobello Burger image

Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.

Yield 2 burgers

Number Of Ingredients 12

Ingredients

2 large portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
0 pinch of sea salt
1 small eggplant, cut into 1/4 inch to 1/2 inch rounds
1 roasted red bell pepper
1/4 small red onion, sliced
1/4 cup pesto sauce
1 handful baby arugula
2 burger buns of choice, toasted
2 slices havarti cheese
1 can Bush's® Steakhouse Recipe Grillin' Beans® for serving

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.

Tips:

Choose the right mushrooms. Portobello mushrooms are the best choice for this recipe because they are large and meaty. They can also be grilled without falling apart.
Marinate the mushrooms. Marinating the mushrooms in a mixture of olive oil, balsamic vinegar, and herbs will help to tenderize them and add flavor.
Grill the mushrooms over high heat. This will help to create a nice char on the outside of the mushrooms and cook them evenly.
Don't overcrowd the grill. If you overcrowd the grill, the mushrooms will not cook evenly.
Check the mushrooms regularly. Mushrooms can cook quickly, so it is important to check them regularly to make sure they do not overcook.
Assemble the burgers. Once the mushrooms are cooked, you can assemble the burgers. Place a mushroom patty on a bun and top it with your favorite toppings.

Conclusion:

Grilled portobello mushroom burgers are a delicious and healthy alternative to traditional beef burgers. They are easy to make and can be enjoyed by everyone. Serve them with your favorite toppings and sides for a complete meal.