Smoky Portabella Burger With Sun-Dried Tomatoes and Basil

By Starrynews

• 2 large portabella mushroom caps
• 4 -6 slices sun-dried tomatoes, depending on size
• 2 slices smoked gouda cheese or 2 slices smoked mozzarella cheese or 2 slices smoked cheddar cheese
• 2 hamburger buns
• 4 -6 basil leaves, depending on size

To Make:

1. Remove mushroom stems and wipe down with a damp cloth.
2. Place on heated grill with gill-side down and grill for 10 minutes.
3. Flip and grill for an additional 10 minutes.
4. Place sun-dried tomatoes on the gill-side of the mushroom.
5. Top with cheese and let grill until cheese is melty, about 2-3 minutes.
6. At the same time, toast hamburger buns on grill, flipping once. They should be done about the same time as the melting cheese.
7. Place one mushroom on each bun and top with basil before enjoying!

Portabella Mushroom Burgers

By PaulaG

 Where's the beef? No one will miss it with these delictable burgers. Serve on lightly toasted whole wheat rolls with grilled onions for a healthy lunch or dinner meal.

• 4 large portabella mushrooms
• ¹⁄₄ cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 -4 cloves garlic, finely minced
• salt and pepper
• 4 ounces sliced provolone cheese
• 4 whole wheat rolls
• sliced tomatoes (optional)
• romaine lettuce leaf (optional)
• sliced grilled onion (optional)
• Dijon mustard (optional)

 To Make:

1. Cut stems off of mushrooms and place smooth side up in a shallow dish.
2. Sprinkle lightly with salt and pepper.
3. Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
4. Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
5. Preheat grill to medium-high heat.
6. Place the mushrooms on the preheated grill, reserving the marinade for basting
7. Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
8. During the last 2 minutes of grilling, top with cheese.
9. Serve with the whole wheat rolls and condiments of your choice.

Portobello Burger Stack

 Matt Dunigan ( Road Grill)

• 12 large Portobello mushroom caps, stemmed and cleaned
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 2 tsp minced garlic
• 1 Tbsp fresh basil
• 2 large slices of feta cheese
• 1 cup grated provolone
• 2 slices of Cambozola cheese
• 6 whole-wheat buns
• ½ cup olive tapenade
• Jarred roasted peppers drained
• Sprouts arugula or your favourite greens
• Tomato slices
• Red onion slices

To Make:

1. Trim the stem and clean mushrooms*. Note it’s not necessary to remove the gills, as this is a dark marinade.

2. Place the mushrooms gills up on a clean baking tray.

3. Mix oil, garlic, balsamic vinegar and basil together in a bowl.

4. Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.

5. Preheat grill to 350°F-400°F (175°-200°C), medium high heat.

6. Oil the grill well to prevent sticking.

7. Place the mushroom caps gill side up on the bbq. Cook for 3-4 minutes or until nice char marks are achieved. Flip and cook 2 more minutes.

8. Place the buns on the warming rack to heat through.

9. Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone. Close the lid and cook until cheese has melted.

10. Remove the mushrooms and buns from grill.

11. Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, and red onion.

12. Serve and enjoy!


 

Portobello Burger Stack

Credit Matt Dunigan (Road Grill)

• 12 large Portobello mushroom caps, stemmed and cleaned
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 2 tsp minced garlic
• 1 Tbsp fresh basil
• 2 large slices of feta cheese
• 1 cup grated provolone
• 2 slices of Cambozola cheese
• 6 whole-wheat buns
• ½ cup olive tapenade
• Jarred roasted peppers drained
• Sprouts arugula or your favorite greens
• Tomato slices
• Red onion slices

To Make:

1. Trim the stem and clean mushrooms*. Note it’s not necessary to remove the gills, as this is a dark marinade.

2. Place the mushrooms gills up on a clean baking tray.

3. Mix oil, garlic, balsamic vinegar and basil together in a bowl.

4. Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.

5. Preheat grill to 350°F-400°F (175°-200°C), medium high heat.

6. Oil the grill well to prevent sticking.

7. Place the mushroom caps gill side up on the bbq. Cook for 3-4 minutes or until nice char marks are achieved. Flip and cook 2 more minutes.

8. Place the buns on the warming rack to heat through.

9. Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone. Close the lid and cook until cheese has melted.

10. Remove the mushrooms and buns from grill.

11. Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, and red onion.

12. Serve and enjoy!
 

Deviled Scallop Burger with Portobello mushrooms, mustard hollandaise and thyme-grilled corn

• 250g skinless, boneless lemon sole fillet (or regular sole marinated in lemon juice for at least 1 hour)
• 400g sea scallops, cleaned, roe (eggs) removed
• Salt and freshly ground black pepper
• 30g fresh white breadcrumbs
• 25g chopped fresh flat-leaf parsley
• 1 egg white
• Vegetable oil for cooking
• Good pinch of cayenne

Toppings:

• Grilled Portobello Mushrooms
• 4 thick slices beef tomatoes
• Mustard Hollandaise Sauce
• 50g watercress
• 8 strips crispy bacon, grilled
• Thyme-Grilled Corn

To Make:

1. Place the lemon sole fillet in a food processor with half the scallops and a little salt. Add the breadcrumbs and parsley and whiz to a fine paste.

2. Take the remaining scallops and chop them thoroughly add to the sole and process for 20 seconds or until just blended. There should be small lumps of scallops in the mixture. Add the egg white and whiz to mix, still keeping the mixture slightly chunky in texture. Season to taste with salt and pepper

3. Using oiled hands shape the mixture into burgers, place on a plate, cover and refrigerate until ready to cook.

4. Heat a thin film of oil in a large non-stick frying pan and, when hot, remove the burgers from the refrigerator,  and dust them all over with a little cayenne pepper.

5. Cook the burgers for 4-5 minutes on each side until golden; they should remain a little undercooked in the centers to keep them moist and juicy.

6. Place the grilled Portobello mushrooms on 4 serving plates, top each with a slice of tomato and then with a scallop burger.

7. Coat each burger with some Mustard Hollandaise Sauce, garnish with the watercress, grilled bacon and Thyme-Grilled Corn

Grilled Portobello Mushrooms

Makes 4 mushrooms

• 45ml vegetable oil
• 4 Portobello mushrooms, peeled, stems removed
• Salt and freshly ground black pepper

To Make:

Heat pan or chargrill until hot. Brush with the vegetable oil and cook the mushrooms for 6-8 minutes flipping once. Season to taste.