Portobello Mushroom Burgers Recipe

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Most Helpful Positive Review

Aug 14, 2007

This recipe is excellent. However, I don't have a grill so the first time I broiled them on a cookie sheet with tin foil. They came out great, but I found that the marinated made them slightly runny. Next time I made them I placed them on a wire rack with a cookie sheet under it and broiled it for the same amount of time - about 5 minutes on both sides. Came out fantastic! Update: I've made these burgers so many times now, they're that good. To add some extra flavour, chop 2-3 onions and sauté them for at least 20 minutes on low heat with olive oil and butter. Viola, caramelized onions, which taste AMAZING with these burgers. One final note for those who didn't like the vinegar taste: a good balsamic is essential. The cheap stuff (under 5 bucks) is gross and overpowering. Buy a good bottle (you'll use less) and it tastes much sweeter.

—pinkypink

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Most Helpful Critical Review

Jul 25, 2007

Way too vinegar-y for my liking. Prefer other porobello mushroom recipes to this one.

—hmstarr

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663 Ratings

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Jan 25, 2004

Wow! The cheese really makes this a treat. I tried grilling this on my Foreman grill for just a few minutes, and it comes out perfect!

—JAB77

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Jun 03, 2006

Honestly, as a real meat lover, I could replace hamburger forever with grilled portobello! The taste is beyond belief. Simplified things a bit, as some men might. Just used a dish of olive oil, added a dash of salt and pepper and brushed it on. I also did the same to 1/2" thick cuts of onion and grilled them side by side (onions a little longer of course). When they were both finished, I topped the mushroom with the thick cut onion and topped that with provilone. What a surpise I am telling you. Good luck and Thank you!

—Greg P..ski

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May 31, 2003

better than sex

—HOODRATT420

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Jan 25, 2004

I love this recipe and can eat this every day. I serve this on a whole grain bun with some roasted red peppers, a slice of red onion, and red (or green)lettuce. An excellent sandwich! I have also broiled the mushrooms in my toaster oven, and the results are just as good as grilling them.

—BUCKAROONI

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Jan 25, 2004

Absolutely delicious! My husband was surprised at how meaty and satisfying these were. I used fresh basil as opposed to dried and they turned out great. I also only marinated them for about 10 minutes since I have had experiences in the past where the mushrooms soak up too much of the vinegar and end up tasting sour. A great vegetarian alternative!

—Erika

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Apr 18, 2006

I scaled this down to serve one (incl marinade - didn't double the vinegar), and it turned out great. Took another reviewer's advice and added fresh basil, which was delish. Swapped feta for provolone. Broiled the mushrooms (along with rings of onion to go on top) in my tiny toaster oven, and it worked out just fine. Used ciabatta bread, which I'll change next time to something less dense. Delicious, reliable marinade for mushrooms. Thanks for the recipe.

—Bamabelle

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Nutrition

Calories
203 kcal
10%

Carbohydrates
9.8 g
3%

Cholesterol
20 mg
7%

Fat
14.6 g
22%

Fiber
2 g
8%

Protein
10.3 g
21%

Sodium
356 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Portobello Mushroom Burgers

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 203
Calories from Fat: 131

% Daily Value *
Total Fat 14.6g 22 %
** Saturated Fat 5.8g 29 %
Cholesterol 20mg 7 %
Sodium 356mg 14 %
Potassium 620mg 17 %
Total Carbohydrates 9.8g 3 %
Dietary Fiber 2g 8 %
Protein 10.3g 21 %
Sugars 4.4g
Vitamin A 6 %
Vitamin C 2 %
Calcium 31 %
Iron 13 %
** Thiamin 10 %
** Niacin 56 %
** Vitamin B6 11 %
** Magnesium 8 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.