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Grilled Veggie-Portobello Mushroom Burgers

Grilled Veggie-Portobello Mushroom Burgers

  • Prep

    20 m
  • Cook

    6 m
  • Ready In

    2 h 26 m
PaulaM

PaulaM

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

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Ingredients {{adjustedServings}} servings

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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

Directions

  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.
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Reviews

HLyn76
28

HLyn76

2/14/2008

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 preparation,when the vegetables are close to being finished, it is easier to put the mushroom bottom side down on the bun, top with the veggies, and then top with the blue cheese. I then put the sandwiches under a high broiler until the cheese browned a bit. I then topped the sandwiches with the top of the bun. Delicious and healthy idea!

Ali Shinnick
27

Ali Shinnick

4/24/2008

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 rest of the veggies added a nice crunch. I put the mushroom cap face-up on the bottom, then added the blue cheese crumbles to that (they stay in the burger a little easier that way) and then piled the rest on top. I also used about 3/4 of a bottle of lite balsamic vinaigrette, which cuts down on the calories and you can't taste the difference. Delicious, healthy, and very easy!

Nicole
24

Nicole

7/29/2008

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!

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