Portobello Mushroom Burgers

Southern Living
Portobello Mushroom BurgersRecipe
6 servings


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1 1/2 cups mesquite wood chips
1/3 cup olive oil
1 tablespoon minced garlic
1 medium-size purple onion, cut into 6 slices
6 large portobello mushroom caps
6 hamburger buns, split
1 cup light mayonnaise
1/3 cup chopped fresh basil
2 tablespoons Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
6 romaine lettuce leaves
2 tomatoes, cut into 6 slices each


Prep: 20 Minutes
Cook: 10 Minutes
Soak: 30 Minutes

Soak wood chips in water at least 30 minutes; drain.

Prepare a charcoal fire on grill; scatter wood chips over hot coals.

Whisk together oil and garlic; brush on both sides of onion and mushrooms.

Grill onion and mushrooms, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until tender. Grill bun halves, cut sides down, 2 minutes or until lightly browned.

Stir together mayonnaise and next 5 ingredients. Layer 6 bottom bun halves evenly with lettuce, onion, mushroom, mayonnaise mixture, and 2 tomato slices; top with remaining bun halves.

Prep: 20 min., Soak: 30 min., Grill:10 min.

Created date

December 2001