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READY IN ABOUT 2½ hrs

Grilled Veggie-Portobello Mushroom Burgers

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"Portobello mushrooms, winter squash, and eggplant are marinated, then grilled and topped with blue cheese in what's become a favorite at my house." — PaulaM

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Original recipe makes 6 servings Change Servings

6 large portobello mushroom, stems removed
1 eggplant, sliced into 1/2 inch rounds
1 medium yellow squash, cut into 1/4-inch slices
1 zucchini, cut into 1/4-inch slices

1 (16 fl oz) bottle balsamic vinaigrette
1 (4 ounce) package crumbled blue cheese
6 hamburger buns, split and lightly toasted

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Directions

Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.
Preheat grill to medium-high heat.
Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.
Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.

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PREP 20 mins
COOK 6 mins
READY IN 2 hrs 26 mins

Footnotes

Editor's Note
The nutrition data for this recipe includes information for the full amount of the balsamic vinaigrette marinade. Depending on the marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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This is an excellent and healthy meal. I served it with sweet potato fries. I stayed true to the recipe, only adding sliced red pepper and some red onion rings to the vegetable medley. For preparation,when the vegetables are close to being finished, it is easier to put the mushroom bottom side down on the bun, top with the veggies, and then top with the blue cheese. I then put the sandwiches under a high broiler until the cheese browned a bit. I then topped the sandwiches with the top of the bun. Delicious and healthy idea!

—HLyn76

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Most Helpful Critical Review

Mar 31, 2009

I haven't tried this yet but noticed that the squash in the picture is summer not winter---big difference in moisture content.

—nanpan

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10 Ratings

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Apr 24, 2008

These burgers came out really delicious. I marinated them in the dressing for about 3 hours and after grilling all the veggies were very juicy. The portabella was nice and tender while the rest of the veggies added a nice crunch. I put the mushroom cap face-up on the bottom, then added the blue cheese crumbles to that (they stay in the burger a little easier that way) and then piled the rest on top. I also used about 3/4 of a bottle of lite balsamic vinaigrette, which cuts down on the calories and you can't taste the difference. Delicious, healthy, and very easy!

—Ali Shinnick

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Jul 29, 2008

This one is a regular meal at our house now. I often make my own balsamic dressing, mix & match veggies including onion and bell pepper, and use different cheeses at times. Yummy!

—Nicole

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Nov 03, 2008

Wow wow wow. This was amazing! We didn't have bread of any kind so we just ate them breadless. Used goat cheese instead of bleu. Used broiler instead of grill. Added some fresh red bell pepper for some crunch and zest. The flavors and textures were... just wow. One of the best meals I've had in months.

—TaniaDudina

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Dec 23, 2010

This was delicious, even though I forgot the blue cheese. Great combo of veggies! I used homemade balsamic vinaigrette, and I didn't have time to marinate, but they still had plenty of flavor. Also, since it's too cold to grill, I roasted the veggies in the oven at 425. Because my buns were way too small for the huge portobellos I had, I used sprouted-grain bagels, which aren't as dense as regular bagels but are thicker than buns and held up well to the juicy veggies. I'm making again this week--and this time I'll remember the blue cheese!

—KymInNM

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May 19, 2009

This was alright, but I wouldn't call it spectacular. I wasn't a huge fan of the bleu cheese...maybe it would be better with something else? I will try it again though, just to be sure!

—red1190

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Jan 11, 2010

This was just boring. We had to spice it up with quite a bit more bleu cheese and some dijon mustard. I think a more complex marinade would have helped a lot.

—sunkenrd

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Nutrition

Calories
491 kcal
25%

Carbohydrates
43.1 g
14%

Cholesterol
14 mg
5%

Fat
32.1 g
49%

Fiber
6.9 g
27%

Protein
12 g
24%

Sodium
1448 mg
58%

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

Nutritional Information

Grilled Veggie-Portobello Mushroom Burgers

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 491
Calories from Fat: 289

% Daily Value *
Total Fat 32.1g 49 %
Saturated Fat 6.8g 34 %
Cholesterol 14mg 5 %
Sodium 1448mg 58 %
** Potassium 993mg 28 %
Total Carbohydrates 43.1g 14 %
Dietary Fiber 6.9g 27 %
Protein 12g 24 %
** Sugars 7.2g
** Vitamin A 5 %
** Vitamin C 14 %
** Calcium 23 %
** Iron 26 %
** Thiamin 38 %
** Niacin 73 %
** Vitamin B6 20 %
** Magnesium 18 %
** Folate 59 %

* 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.