Recipe by CNM CATERING
"I'm always looking to do something new since my wife and daughter turned vegetarian. She brought home some fresh picked portobellos from work so I made them into burgers and had some tomatoes to use up, which I made into bruschetta topping, and thus this burger was born."
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roma (plum) tomatoes, diced
chopped fresh basil
shredded Parmesan cheese
ground black pepper
portobello mushroom caps, stems removed
shredded horseradish Cheddar cheese, or to taste
kaiser rolls, split
EXCELLENT! I used a 4 cheese blend instead of the horseradish cheddar and rubbed the mushrooms w/ evoo, salt, pepper and a little garlic powder before cooking. The bruschetta topping is wonderful and just made these burgers perfect in every way! I served these on 'Soft Onion Sandwich Rolls' also from this site. I will def be making these again and again! Thanks, Andy, for sharing this awesome recipe! :)
We Loved the combination, very tasty. My hubby does not eat bread, so we did this instead; followed the recipe and as the 'shrooms were grilling we grilled 2 Turkey Burger patties as well (seasoned to taste). After heating the 'shrooms and topping we laid the burgers on top then added the cheese, we used shredded Cheddar/Jack as we are not horseradish fans. Had to cook up another batch as hubby ate his before I could get salad to the table, it smelled so good, he couldn't wait! We didn't miss the bread at all. Thanks for another way to fix up our favorite 'shroom.
I added quinoa to add some protien to this dish and it was delicious. I made a version for my daughter without garlic and she loved it as well.
These were very good. I had some nice mozzarella cheese and used that instead of the Parmesan since my boys were eating with us and don't like Parmesan, but we did put a bit on ours along with the Mozzarella. My basil and tomatoes were fresh from the garden and we added some onion slices. Unfortunately we did not have the optional mustard topping, so made my own topping. We served on rye bread since that is all we had. These are very filling, you'll be surprised how one burger will fill you to the gills. Great dinner for a hot summer night.
This is delicious. I made it exactly as stated in the recipe. I feel like the horseradish cheddar was the wrong cheese for this. I love horseradish, but the flavors didn't work for me. I think asiago or mozzarella would be much better for this and will use that next time. I also think it would be much better without the bun. Just serve the mushroom filled with the delicious tomato basil salad and top with a delicious Italian cheese pair it with a side salad. Yummmmm My husband said he would like it much better with a 1/4lb burger under the mushroom and all the goodies haha
The flavor was amazing! Not only that but it was very filling. Excellent recipe, I didn't make any alterations and will be making it again for sure!
Wow! This recipe is awesome. I made a few changes - we do not have a grill so I cooked on the stove at medium to low heat for the same time recommended in the recipe and brushed the top of the mushroom with olive oil. I did not use fresh basil but that didn't seem to make a huge difference. Lastly, I toasted the bun which I think really added to the burger. I still can't get over how good this was...may be my new favorite meal!!
Ok...this was so good...and I went "Bun-less" for carb reasons....never the less...yummy! I loved the bruschetta and never thought to add grated cheese to it... I used Pecorino Romano instead of the Parm. I also used provolone instead of the horsey-cheddar that I could not find. The bruschetta is an and most appropriate topping for the shrooms. Loved it...once again...bet even better if I could have bitten into a wonderful roll....but my hips told me not to....lol....nice job CNM...will be making again.....great combo of flavors! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Portobello Mushroom Burger With Bruschetta Topping
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 91
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