1 Video | Photo: Grilled Portobello Burger Recipe
Ingredients
- 7 plum tomatoes, seeded and diced
- 1/2 cup diced red onion
- 2 red peppers, grilled, seeds removed
- 1 cup crumbled feta cheese
- 1 tablespoon red wine vinegar
- 1 tablespoon cracked black pepper, or to taste
- 1 1/2 tablespoons freshly chopped oregano leaves
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons minced garlic
- 1 tablespoon salt, or to taste
- 1 tablespoon pepper, or to taste
- 7 portobello mushroom caps, stems and gills removed
- 7 sourdough rolls, split in 1/2
- 2 cups spring mix greens
Directions
Preheat the grill 350 degrees F.
In a medium sized bowl, gently toss together the tomatoes, onion, peppers, feta, vinegar, cracked black pepper, to taste, and oregano. Set aside.
In a small bowl mix together the olive oil, garlic, and salt and pepper, to taste. Brush the portobello caps with the oil on and put them on the grill. Grill until tender, about 3 minutes on each side
Scoop a heaping tablespoon of the tomato mixture onto the bottom halves of the rolls, top each with some spring mix greens and a portobello cap. Cover with the top halves of the rolls and serve.
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By sandraelaine1975
houston tx
on April 29, 2013
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It was ok...I did not like that the mushrooms were full of moisture and the buns ended up soggy:(
By capitdan
Ann Arbor
on February 18, 2013
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Just made these and they were delicious! I don't have a grill, so I used my cast iron skillet on med/med-high. To fix the moisture problem, it helps to do the following: take a dinner place and lay a smaller dessert plate upside-down on top to create a little dome. Lay the mushrooms (gills down on top after cooking and let drain for a couple minutes.
Mushrooms contain a lot of moisture and will release it on your bun if you don't drain it! It also helps to put a layer of mustard/mayo on a toasted bun to prevent sogginess.
By shellywiththebelly
Ewing Township,...
on August 28, 2012
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Yes, really tasty and easy to prepare. Will make it on the grill this weekend. Kudas to you. Shelly
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