Grilled Veggie-Portobello Mushroom Burgers10 Reviews
- Prep: 20 min
- Cook: 6 min
- Ready In: 2 hr 26 min
“Portobello mushrooms, winter squash, and eggplant are marinated, then grilled and topped with blue cheese in what's become a favorite at my house.” - by PaulaM
Original recipe yields 6 servings
- 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.
- Preheat grill to medium-high heat.
- 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.
- 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.
Amount Per Serving (6 total)
- 491 cal
- 32.1 g
- 43.1 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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 preparati..." See moreon,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!"
"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 t..." See morehe 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!"
Grilled Turkey Burgers with Cranberry Horseradish Dressing
Burgers with Grilled Onions
Just swipe to see more like this.