Recipe courtesy of Marilu Henner
Portobello Burger
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1479
- Total Fat
- 36
- Saturated Fat
- 9
- Carbohydrates
- 237
- Dietary Fiber
- 13
- Sugar
- 13
- Protein
- 48
- Cholesterol
- 245
- Sodium
- 1939
- Total: 20 min
- Active: 20 min
Ingredients
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried thyme
Pinch of kosher salt
Pinch of freshly ground black pepper
6 portobello mushrooms, cleaned
6 brioche or gluten-free buns, sliced in half
6 slices beefsteak tomato
6 slices red onion
Butter lettuce leaves, for serving
Suggested toppings: mustard, mayonnaise and ketchup
Directions
- Put the olive oil and balsamic vinegar in a pitcher. Add the basil, parsley, thyme, salt and pepper and whisk together. Pour the mixture into a resealable plastic bag. Add the mushrooms, seal the bag and toss around to coat. Grill immediately, or leave the mushrooms in the marinade for up to 2 hours.
- When ready to cook, heat a grill or grill pan to medium high. Cook the mushrooms until lightly charred and tender, 4 to 5 minutes per side. Toast the buns cut-side down until golden, a couple of minutes.
- Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.