Combine Portobello mushrooms with lean ground beef for a juicy, robust burger that the family will love. This summer, we’ve developed a new take on the portobello burger with Greek or Mediterranean style fixings. It turned out incredibly delicious and has been one of our favorite sandwiches ever since. Divide the finished burgers and roasted potato wedges between your plates. I’ll have to try this recipe. A Couple Cooks has been featured on the TODAY Show, and in numerous national print and online publications, including Washington Post, Huffington Post, Food & Wine, and Bon Appetit. We used portobello mushrooms as the buns for the burgers, allowing you to get in more vegetables. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Roast the mushrooms at 400 degrees F until tender, about 15 to 20 minutes. And one of our favorite recipes in terms of juicy, grilled satisfaction is actually a mushroom — this insanely good grilled portobello burger. Until recently, my least favorite food in the world was the mushroom. Transfer chickpeas to medium bowl; stir in couscous, carrot, feta, 2 tablespoons dill, olives, egg white, and salt, stirring until mixture clumps together. This site uses Akismet to reduce spam. Wonderful! Return burgers to one side of grill pan, mushroom side down. Let sit to marinate until the grill is ready. Brush each mushroom cap with the oil mixture. Portobello Mushroom Burgers. It’s dressed up with Greek style toppings like tzatziki and feta cheese crumbles. Remove the mushrooms from the grill. For a side dish, add a salad of crunchy romaine, juicy tomatoes and Greek salad dressing — or a Greek salad itself! Yum! Add the oil to a medium skillet over medium-high heat. Chickpeas, couscous carrots, feta flavored with dill, olives, salt and held together with egg whites and mixed in the food processor make a flavorful burger. Your family will love these vegan burgers that won't crumble when you eat them. Meaty and versatile, marinated portobello mushrooms make great burgers. Awesome! Spray large ridged grill pan with nonstick spray and place over medium-high heat. Remove the mushrooms from the grill. Place the portobello mushrooms in a dish or pan and rub the balsamic vinegar and olive oil onto both sides of each with your fingers; use just enough of each to coat evenly. Combine olive oil pesto, salt & black pepper in a small bowl. I don’t think I’ll ever buy focaccia again! When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. Stir and let brown on the other side, about 2 minutes, then reduce the heat to medium and add the shallots and garlic. Return the mushrooms to the grill, filling side up. So, I decided to make a version of that that is vegetarian and healthy! The WW Logo, Weight Watchers, myWW+, SmartPoints, FitPoints, Points and Wellness that Works are trademarks of WW International, Inc. ©2020 WW International, Inc. All rights reserved. Marinate the mushrooms in a large bowl with the vinegar mixture for 30 to 60 minutes. Thanks!! In a saute pan over medium heat, warm 1 Tbs. You can also use cannellini beans in place of chickpeas for this recipe. Spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. When finished, set aside until you are ready to assemble the burger. Grill mushrooms over medium-high heat, until just soft to the touch, about 6 minutes per side. When the grill is ready, grill the portobellos on a medium-high grill for 4-5 minutes on each side, … Mushrooms, packed with cancer-preventive nutrients, stand in for meat in this easy and affordable Grilled Portobello Mushroom Burger recipe. They are the perfect carrier for smoky, grilled flavor! Brush both sides of the mushrooms with the oil-vinegar mixture and season with salt and pepper. Wipe the mushrooms and place, gill side up, in a greased baking dish. However, portobello mushrooms were my gateway into a world of intense appreciation for fungus. Transfer to a work surface. First, it was our stuffed jalapeño popper burgers , then it was our grillable veggie burgers, and now we are coming at you with some grilled portobello mushroom burgers. We used mint and dill from our garden, then accessorized with a bit of feta and red onion. When the grill is ready, grill the portobellos on a medium-high grill for 4-5 minutes on each side, until juicy. Top the toasted bun bottoms with the tzatziki, cooked portobello mushrooms, spinach, roasted red pepper, tomato slices and bun tops. Trans Fat 0 g grams. Place in a medium bowl and toss with olive oil, garlic, and salt and pepper. Place the pepper and fennel on a foil lined sheet pan and roast until softened and lightly golden. Stir in spinach and 1/2 cup feta. Calories from Fat 153. Grill mushrooms … That’s it! Serving Size: burger (195 g grams) Amount Per Serving. The recipes have been well tested and will work for you and your family every time! The mushrooms are marinated then grilled and topped with melted … Cover and cook for 6 minutes more. Add the cheese, stack, then return the burgers to the oven until … In a small bowl, mix together olive oil, lime juice or lemon … Layer each bottom half with a mushroom, pepper, lettuce leaf … Place the mushrooms, stem side down, over the hottest part of the file, cover the grill, and cook for 6 minutes. I had it when I ate there and wow, it was delicious! To serve, place a mushroom on one half of the focaccia bread; top with tzatziki sauce, red onion slices, feta crumbles, and the other half of of the bread. I marinated the portobello mushroom … How to make portobello mushroom burgers. 3. Ingredients. Just made this and it was awesome. But I also love going meatless and really enjoy these Portobello Burgers, especially with pesto mayo and mozzarella, so good!! Divide the chickpea mixture among the mushroom caps, packing it down lightly. , SmartPoints, FitPoints, Points and Wellness that Works are trademarks of WW International, Inc. ©2020 WW International, Inc. All rights reserved. 31% Saturated Fat 6.1 g grams. Stuffed Portobello Mushroom Burgers. Use the leftover bell pepper as a pizza topping, in salad, or tossed with pasta. These veggie burgers are easy, and make a great beef alternative that even a meat lover would enjoy. I don’t think I could live in a world without mushrooms. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time. Dip mushroom caps in the mixture and place mushrooms … Mushroom haters — please give this one a chance! The burger patties are easy to make and you can pan-fry them in the kitchen—no need to fire up the grill! When the grill is ready, place the mushrooms on grill and cook them for about 5 minutes per side, until juicy. To serve, split rolls and toast on grill. Add the onion and bell pepper and sauté until tender, 5 minutes. The burgers are also freezable, making them a great make-ahead option for busy weeknights. of the garlic and the cumin and sauté until aromatic, about 30 seconds. Related: Summer Dinner Recipes to Eat Al Fresco. Delicious. A grilled red pepper yogurt sauce combines … It should be a great break from the monotonous burgers and hot dogs! Half of a roasted bell pepper is stirred into mayonnaise for the sandwich spread. Prep the mushrooms by removing the stem and gills. Spray large ridged grill pan with nonstick spray and place over medium-high heat. If you enjoy eating vegetarian or vegan, grilling season can sometimes be a challenge. Portobello Mushroom Burger. Glad you tried out the bread too, and that it was a success! Heat a grill to medium-high heat. On A Couple Cooks, you will find healthy vegetarian, vegan, and whole food recipes. Learn how your comment data is processed. Portobello mushrooms are very easy to grill. They have one burger called the Tokyo burger, which is topped with avocado, muenster cheese, pickled onions, sticky soy, and daikon sprouts. Greek Portobello Mushroom Burgers Greek Portobello Mushroom Burgers complete with a Greek salsa and a spicy peperoncini feta spread will bring a little Mediterranean to your kitchen. We’ve been on a serious burger kick recently. Place patties in pan and grill until golden brown and heated through, 3−4 minutes per side. The mushrooms will release quite a bit of liquid and become charred and delicious. Serve each burger topped with 1 lettuce leaf, 1 tomato slice, 1 grilled onion slice, and 1 tablespoon yogurt-dill sauce. 8 large, kalamata variety, pitted and chopped. Mix yogurt and remaining 1 tablespoon dill in small bowl. It’s placed on focaccia bread, with the Greek cucumber dill tzatziki sauce. Looking for some summer grilling options outside the standard hamburger or hot dog? Print. Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. of the oil. Place patties in … Featured on the Today Show and Washington Post, Summer Dinner Recipes to Eat Al Fresco, Tomato & Grilled Eggplant Stacked Sandwich, Grilled Cauliflower Steak with Corn Salsa. I always get grill crazy this time of year. Thanks for letting us know :). Shape mixture into 6 (3-inch) patties. But it’s usually hamburger after hamburger. Outside of this grilled portobello burger, here are a few more grilling ideas: Tag @acouplecooks on Instagram and hashtag it #acouplecooks. I know I do! Polyunsaturated Fat 2 g grams. For our portobello burger, we marinate the mushrooms prior to grilling using balsamic vinegar and olive oil. Remove from the heat, then cool the mixture. Score a crosshatch pattern on the mushroom cap. If you’ve never tried a grilled portobello burger, you’ll be surprised at how juicy and savory they can be. Meanwhile, scrape away gills from under mushroom caps with spoon. Cook and stir until the shallots are softened, about 5 minutes. Caprese-Topped: Try Caprese Grilled Portobello Mushrooms… Calories 362 % Daily Value * 26% Total Fat 17 g grams. 4 ounces of shredded Cabot Alpine Cheddar infuses the burger with a uniquely cheesy flavor. Grill burgers until mushrooms are tender and onions are lightly charred, about 8 minutes, turning onions halfway through grilling time. Greek Burger: This Greek Grilled Portobello Burger goes Greek: serve on focaccia bread with tzatziki (cucumber sauce), red onion, and feta cheese. Spray onion slices with nonstick spray and add to other side of pan. Preheat the grill over medium-high heat. These grilled portobello mushroom burgers are juicy, flavor-packed, and the absolute perfect recipe to cook up all summer long. Add 2 tsp. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious. I’d say it’s one of my favorite vegetables, but actually it’s a fungus. In a medium bowl, whisk together olive oil, garlic powder, mustard powder and Worcestershire. Recipes › Healthy Dinner Recipes › Greek Grilled Portobello Burger. A Couple Cooks was awarded the IACP Best Individual Blog award in 2019 by the International Association of Culinary Professional, © 2020 - A Couple Cooks®| Privacy Policy and Disclosure. I love portobellos but would never have thought to make them into a greek inspired meal. Meanwhile, make the Greek dressing. But we have all sorts of vegetarian grill recipe ideas: grilled romaine, grilled veggie burgers, and even grilled paella! Subscribe for free weekly recipes & more! Whisky Portobello Mushroom Burgers [Vegan] - One Green Planet I marinate and grill the mushrooms … Let them stand for about 15 minutes while the grill is preheating. Spread a heaping teaspoon of basil mixture on top and bottom halves of rolls. Place 1 chickpea patty in each upturned mushroom cap, gently pressing each to fill caps. Add mushroom stems, onion, Greek seasoning, garlic and pepper; cook 3 to 5 minutes or until beef is thoroughly cooked and onion is translucent. Here’s how to make it! Set EGG for direct cooking at 400°F/204°C. Grill mushroom caps, rounded side up, for about 4 minutes. Divide the chickpea mixture among the mushroom caps, packing it down lightly. Portobello Mushroom Burger in the Oven. Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. Place chickpeas in food processor and pulse until finely chopped. I can revoke my consent at any time through the unsubscribe link in the email or message. Glad to hear it worked out – it’s always nice to know when others have had success! Made this last night, complete with the homemade bread. Sonja and Alex Overhiser are writer and photographer behind A Couple Cooks and authors of Pretty Simple Cooking, named one of the best vegetarian cookbooks and best healthy cookbooks. This incredibly flavorful grilled portobello burger is served on focaccia bread with feta and tzatziki, a Greek cucumber dill sauce. 3 rolls or buns, sliced 3 small tomatoes, diced 1 cup spinach, roughly chopped 1.5 tablespoons plus 1 teaspoon of olive oil 3 portobello mushrooms 6 slices provolone cheese These are a variation of this Grilled Portobello Mushroom Burger recipe. Can’t wait to try this soon! Place spinach in microwave-safe bowl, sprinkle with a few drops of … Spray patties with nonstick spray. Place the mushrooms, stem side down, over the hottest part of the file, cover the grill, and cook for 6 minutes. Join now & get access to 8,000+ healthy, delicious recipes. Speaking of mouthwatering burgers, here’s the recipe for the Stuffed Portobello Mushroom Burger. We’re Sonja and Alex Overhiser, the recipe developers and cookbook authors behind this website. Preheat oven to 375°. Monounsaturated Fat 7.7 g … I would like to receive the WW newsletter and be informed about offers and events via e-mail. Add the buns to the pan, cut sides down and toast, 1 to 2 minutes, or until lightly browned. Monounsaturated Fat 7.7 g … set EGG for direct cooking at 400°F/204°C and you can also use beans. Email or message sauce combines … How to make portobello mushroom burgers grilled!. Are tender and onions are lightly charred, about 5 minutes outside the standard hamburger or dog... And Worcestershire pan-fry them in the kitchen—no need to fire up the is. 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