Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
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While making your own veggie burger patties from-scratch can be complicated, these easy portobello mushroom burgers keep vegetable-forward grilling feeling simple. Meaty and rich in savory flavor, marinated and grilled portobello mushrooms make for the perfect vegetarian burgers. For this flavor-packed burger recipe, half of a roasted bell pepper is stirred into mayonnaise for a zesty sandwich spread. You can use the leftover bell pepper as a pizza topping, in salad, tossed with pasta or even as a fresh topping for your mushroom burgers.

Bill and Cheryl Jamison
Recipe by Cooking Light May 2003

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove mushrooms from bag; discard marinade.

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  • Prepare grill to medium heat.

  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves on grill rack coated with cooking spray; grill 15 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Reserve 1 pepper half for another use. Finely chop 1 pepper half; place in a small bowl. Add mayonnaise, 1/2 teaspoon oil, and ground red pepper; stir well.

  • Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. Spread 2 tablespoons mayonnaise mixture on top half of each bun. Place 1 mushroom on bottom half of each bun. Top each mushroom with 1 tomato slice and 1 lettuce leaf; cover with top halves of buns.

Nutrition Facts

251 calories; calories from fat 30%; fat 8.4g; saturated fat 2.3g; mono fat 3.7g; poly fat 2.1g; protein 7.3g; carbohydrates 37.9g; fiber 2.4g; iron 2.2mg; sodium 739mg; calcium 81mg.
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