4.7 from 21 votes
Grilled Portobello Mushroom Burgers
These meaty grilled portobello burgers are one of our favorite vegetarian meals. They're flavorful and delicious, stacked with sweet bell peppers, grilled onions, melty cheese and an irresistible garlic aioli.
Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 8
Calories: 258 kcal
Course:
Main Course
Cuisine:
American
Ingredients
FOR SEASONING RUB:
- 4 cloves garlic minced
- 1 tablespoon fresh thyme leaves minced
- 1 tablespoon fresh tarragon minced
- 1½ teaspoons fresh Rosemary minced
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton's Kosher Salt
- ½ teaspoon freshly ground black pepper
FOR PORTOBELLO MUSHROOM BURGERS:
- 4 portobello mushroom caps
- ¼ cup + 2 teaspoons olive oil
- 2 Roasted Bell Peppers
- 1 red onion sliced
- 4 lices Provolone cheese or other cheese
- ½ cup Garlic Aioli
- 1 cup microgreens or 4 slices of leafy greens
- 4 whole wheat sandwich buns
Instructions
- Clean the mushroom caps by brushing away the debris from the caps with a damp paper towel. Remove the stems with your fingers, or slice them off with a sharp knife and discard.
- Use a spoon to scrape the gills from the underside of the mushroom caps. Set aside.
Cup of Yum
FOR THE SPICE RUB:
- In a small bowl combine the garlic, thyme, tarragon, rosemary, crushed red pepper flakes, kosher salt and black pepper.
- Brush the tops and bottoms of each mushroom cap with 1 tablespoon of the olive oil and divide the spice rub between them, rubbing it into the mushrooms (the seasoning will stick better to the underside of the fungi).
- Brush the sliced onions with the remaining olive oil and set aside.
FOR PORTOBELLO MUSHROOM SANDWICH
- Heat a grill to a medium high heat - about 375-400 degrees.
- Place the mushrooms on the grill, cap side down and cook for 4-5 minutes. Grill the red onions at the same time. Flip the mushrooms and onions and cook for an additional 3-4 minutes. until the flesh is softened and exterior takes on some grill marks.
- Top each mushroom with a slice of cheese and cook for 1-2 more minutes until the cheese is melty.
- Split the buns in half and toast them on the grill for 1-2 minutes, until lightly browned.
ASSEMBLE THE PORTOBELLO BURGERS:
- Spread garlic aioli on the top and bottom buns. Place mushrooms on the buns. Top with one or two slices of roasted bell peppers, grilled onions and micro greens or lettuce. Place the top bun on the mushroom burger and serve.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.001g
Cholesterol
11mg
(4%)
Sodium
728mg
(30%)
Potassium
281mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
255IU
(5%)
Vitamin C
8mg
(9%)
Calcium
120mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 11mg | 4% |
| Sodium | 728mg | 30% |
| Potassium | 281mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.