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Portobello Burgers

Western.Chefs's picture
  Balsamic vinegar 2 Teaspoon
  Olive oil 3 Tablespoon
  Fresh thyme leaves 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Coarsely ground black pepper 1⁄4 Teaspoon
  Portobello mushrooms 4 Medium
  Lemon 1
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Green onion 1 Small, minced
  Buns 4 Large
  Arugula 1 Bunch (100 gm)

In glass baking dish, just large enough to hold mushrooms in a single layer, mix chicken broth, olive oil, vinegar, thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Add mushrooms, turning to coat.
Let stand 30 minutes, turning occasionally.
Meanwhile, from lemon, grate 1/2 teaspoon peel and squeeze 1/2 teaspoon juice.
In small bowl, stir lemon peel, lemon juice, mayonnaise, green onion, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper.
Prepare outdoor grill or heat 10 inch grill pan over medium heat until hot.
Add mushrooms and cook about 8 to 10 minutes per side, turning occasionally and brushing with remaining marinade, until mushrooms are browned and cooked through.
Cut each bun horizontally in half.
Spread cut sides of buns with mayonnaise mixture; top with arugula leaves.
Place warm grilled mushrooms on bottom halves of buns; replace top half of buns to serve.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2192 Calories from Fat 1016

% Daily Value*

Total Fat 117 g179.9%

Saturated Fat 11.8 g58.8%

Trans Fat 0 g

Cholesterol 52.4 mg17.5%

Sodium 3073.4 mg128.1%

Total Carbohydrates 256 g85.4%

Dietary Fiber 23.4 g93.5%

Sugars 39.4 g

Protein 52 g104.2%

Vitamin A 62.2% Vitamin C 122.3%

Calcium 92.8% Iron 86.3%

*Based on a 2000 Calorie diet

Portobello Burgers Recipe