Vegetarian

Grilled Portabella Mushroom Burgers

Sometimes you feel like a grilled burger, but you don’t really feel like having meat

Portabella mushrooms are a great substitute.  They’re meaty, take on robust flavors and grill up perfectly.  Not to mention, they’re WAY lower in fat and calories than ground meat

We’re kicking this mushroom up a few notches by adding roasted red peppers, fresh baby spinach, smoked mozzarella and by brushing the grilled rolls with some basil oil

Prepare yourself… it’s gonna be good!

Start by marinating the cleaned portabella caps with a drizzle of olive oil, balsamic vinegar, kosher salt and black pepper

 

While the mushrooms marinate, let’s work on the other components.  Preheat the grill to 400 degrees F and place 2 red bell peppers directly over the flame.  This is high heat, so don’t walk away

 

I poured myself a glass of wine and looked out into the backyard while I was roasting the peppers.  Even the cook gets to enjoy a few moments of peace.  Maybe it’s the calm before the storm…

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The peppers only take 5-7 minutes to roast on the grill.  Make sure you turn them over a few times so that all sides get that nice char you’re looking for

Remove the peppers and let cool a few minutes.  Let’s get to work on the basil oil

Both of these steps, by the way, can be done ahead of time

I picked one cup of basil from my garden and will blend it with about a 1/3 of a cup of olive oil to make a simple basil oil

The freshness of the basil blended with good quality olive oil makes a delicious spread for this sandwich

 

Once blended, set aside.  The peppers should be cool enough to touch at this point.  Peel the skins off and remove the ribs and seeds.  Slice into strips for the sandwich assembly

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Let’s toast up some rolls.  I’m using sesame seed sandwich rolls and I like to brush on a little melted butter and grill them a few minutes.  I really mean only a few minutes.. this grill is pretty hot so I place them on the burners, literally wait two minutes and flip them for two more minutes

 

The last prep we need to do before grilling the ‘shrooms is slicing the smoked mozzarella

 If your grocery store has sliced smoked mozzarella at the deli, by all means buy it

I would have, but they must have been fresh out today

 

Slice up 8 ounces of smoked mozzarella and bring it out to the grill along with the portabellas

Grill the mushrooms, stem side up for 3 minutes, then flip over.  Grill 3 more minutes, then flip back.  I like to pour the balsamic marinade that was left in the pan over the caps and grill for about 2 more minutes.  You can cook a bit longer if you’d like… it’s really personal preference.  I like the burgers to be a little soft, but still have a meaty consistency

 

Last but not least, and certainly best in my opinion… drumroll please… add the cheese!

Divide the cheese up and place over the mushrooms.  It only takes 2 – 3 minutes to melt so keep an eye on them

Remove from the grill and let’s start assembly

 

Brush the top of the toasted bun with the pesto oil, layer the roasted red pepper, the portabella and some fresh spinach

 

This is one vegetarian burger to rival them all!

portabella burger

Enjoy!

Simply Sundays! ~ Portabella Mushroom Burger

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

For the mushrooms

4 portabella caps

a drizzle of olive oil

a drizzle of balsamic vinegar

a pinch of kosher salt and black pepper

For the sandwich assembly

2 red bell peppers

1 cup fresh basil

1/3 cup olive oil

Sesame Seed sandwich rolls brushed with melted butter

Fresh spinach leaves

Directions

Start by marinating the cleaned portabella caps with a drizzle of olive oil, balsamic vinegar, kosher salt and black pepper

While the mushrooms marinate, let’s work on the other components.  Preheat the grill to 400 degrees F and place 2 red bell peppers directly over the flame.  The peppers only take 5-7 minutes to roast on the grill.  Make sure you turn the peppers over a few times so that all sides get that nice char you’re looking for

Remove the peppers and let cool a few minutes.   Once cool, peel the skins off and remove the ribs and seeds.  Slice into strips for the sandwich assembly

Blend one cup of basil with about a 1/3 of a cup of olive oil to make a simple basil oil; once blended, set aside

Grill sesame seed sandwich rolls brushed with a little melted butter for 2 minutes, then flip and grill 2 more minutes; remove and set aside

Slice 8 ounces of smoked mozzarella and bring it out to the grill along with the portabellas

Grill the mushrooms, stem side up for 3 minutes, then flip over.  Grill 3 more minutes, then flip back.  I like to pour the balsamic marinade that was left in the pan over the caps and grill for about 2 more minutes

Divide the cheese up and place over the mushrooms for 2-3 minute, until melted.  Remove from the grill and start assembly

Brush the top of the toasted bun with the pesto oil, layer the roasted red pepper, the portabella and some fresh spinach to finish off the sandwich

Tools used to make this recipe

Wilton Baking Pan
Magic Bullet Blender
Farberware Cutting Board

© Simply Sundays 2016
All rights reserved

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