Mushroom Burgers

Southern Living
Mushroom BurgersRecipe
Photo: Tina Cornett; Styling: Mary Lyn Hill
4 servings


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1 red bell pepper
1 yellow bell pepper
1 sweet onion
1/4 cup white wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 portobello mushroom caps
4 (1-ounce) slices part-skim mozzarella cheese


Cut each bell pepper into 8 strips; cut onion into 8 slices.

Combine vinegar and next 5 ingredients in a shallow dish or large zip-top plastic bag; add bell pepper and onion. Cover or seal, and chill 30 minutes. Add mushroom caps; cover or seal, and chill, turning occasionally, 30 more minutes.

Remove vegetables from marinade, reserving marinade; set mushroom caps aside.

Grill remaining vegetables, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes or until partially charred.

Place 4 mushroom caps upside down, and top evenly with grilled vegetables and cheese slices; place remaining mushroom caps, right side up, over cheese.

Grill, covered with grill lid, over medium-high heat (350° to 400°) until cheese melts, turning once. Serve with reserved marinade.

Created date

December 2000

Nutritional Information

Calories 230
Fat 13.1 g
Cholesterol 17 mg
Sodium 356 mg