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Portobello Mushroom Burgers

Southern Living JULY 2001

  • Yield: 6 servings
  • Cook time:10 Minutes
  • Prep time:20 Minutes
  • Soak:30 Minutes

Ingredients

  • 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

Preparation

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.

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Portobello Mushroom Burgers recipe

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