Best 5 Portabella Burgers With The Works Recipes
**Mouthwatering Portabella Burgers with All the Fixings: A Symphony of Flavors**
Indulge in the delectable symphony of flavors that is the Portabella Burger with the Works. This vegetarian delight features a hearty and tender portabella mushroom as the star ingredient, grilled to perfection and bursting with umami richness. Nestled between two halves of a toasted bun, the portabella patty is adorned with a medley of delectable toppings, each adding its own unique layer of taste and texture. From the tangy zip of pickled onions to the creamy indulgence of avocado, the smoky sweetness of roasted red peppers to the sharpness of arugula, every bite of this burger is a journey through a culinary landscape. Accompanied by three tantalizing sauces: a classic burger sauce, a zesty horseradish sauce, and a creamy avocado sauce, this burger offers a symphony of flavors that will leave you craving more. Whether you're a committed vegetarian, a flexitarian seeking a meatless meal, or simply a lover of great food, the Portabella Burger with the Works is sure to satisfy your taste buds and leave you utterly delighted.
PORTABELLA BURGERS WITH THE WORKS
Make and share this Portabella Burgers With the Works recipe from Food.com.
Provided by Dominick and Amanda
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In bowl, mix soy sauce, oil, and garlic; season with salt and pepper.
- Brush each mushroom cap with about 1 1/2 tablespoons soy mixture.
- Grill 4 to 5 minutes on each side, or until tender.
- Sandwich each mushroom in a bun with 1 oz. cheese, a generous 2 tablespoons Soy Aioli, 1 lettuce leaf, 2 tomato slices, and bell pepper slices.
PORTOBELLO BURGERS
These grilled portobello mushroom burgers from Theresa Sabbagh of Winston-Salem, North Carolina taste like the classic with a meatless twist.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice. Drain and reserve marinade. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender, basting with reserved marinade. Top with cheese during the last 2 minutes. , Serve on buns with lettuce and tomato.
Nutrition Facts : Calories 280 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 466mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS
Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 2 burgers
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
- Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
- Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
- Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
- Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
- Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
- Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
- Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.
PORTOBELLO MUSHROOM BURGERS
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
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 BURGERS
Steps:
- Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
- Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
- In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
- Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.
Nutrition Facts : Calories 467 calorie, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 690 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 11 grams, Sugar 7 grams
Tips:
- Marinate the Mushrooms: Marinating the portobello mushrooms in a flavorful mixture of olive oil, soy sauce, Worcestershire sauce, garlic, and herbs infuses them with delicious umami flavor and helps them stay moist and tender during cooking.
- Grill the Mushrooms Properly: Grilling the portobello mushrooms over medium-high heat allows them to develop a nice char and smoky flavor while keeping them juicy on the inside. Make sure to preheat your grill before cooking and brush the mushrooms with oil to prevent them from sticking.
- Use a Variety of Toppings: The beauty of portobello burgers is their versatility in terms of toppings. Experiment with different options like roasted red peppers, sautéed onions, avocado slices, or a dollop of guacamole to create a burger that suits your taste.
- Build a Sturdy Burger: To ensure your portobello burger holds up well and doesn't fall apart, start with a sturdy bun that can handle the weight of the toppings. Use a large portobello mushroom cap as the patty and layer it with your favorite toppings, making sure to include a slice of melty cheese for gooey goodness.
- Enjoy the Burgers Fresh: Portobello burgers are best enjoyed fresh off the grill. The mushrooms are at their most flavorful and the toppings are at their prime. If you have leftovers, store the burgers in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Portobello burgers are a delicious and satisfying alternative to traditional beef burgers. They are packed with umami flavor from the marinated mushrooms and can be customized with a variety of toppings to suit your taste. Whether you're looking for a healthier burger option, a meatless meal, or simply a new and exciting grilling experience, portobello burgers are sure to impress. Fire up your grill and give this recipe a try – you won't be disappointed!
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