Grilled Veggie-Portobello Mushroom Burgers

Grilled Veggie-Portobello Mushroom Burgers

11
PaulaM 0

"Portobello mushrooms, winter squash, and eggplant are marinated, then grilled and topped with blue cheese in what's become a favorite at my house."

Ingredients

2 h 26 m {{adjustedServings}} servings 491 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 1448 mg
  • 58%

Based on a 2,000 calorie diet

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Directions

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  1. Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.
  2. Preheat grill to medium-high heat.
  3. Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.
  4. Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes information for the full amount of the balsamic vinaigrette marinade. Depending on the marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews

11
  1. 11 Ratings

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This is an excellent and healthy meal. I served it with sweet potato fries. I stayed true to the recipe, only adding sliced red pepper and some red onion rings to the vegetable medley. For pre...

These burgers came out really delicious. I marinated them in the dressing for about 3 hours and after grilling all the veggies were very juicy. The portabella was nice and tender while the res...

This one is a regular meal at our house now. I often make my own balsamic dressing, mix & match veggies including onion and bell pepper, and use different cheeses at times. Yummy!