Grilled Veggie-Portobello Mushroom Burgers

Grilled Veggie-Portobello Mushroom Burgers

10 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    6 m
  • Ready In

    2 h 26 m
PaulaM
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

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 (10)

Rate This Recipe
HLyn76
28

HLyn76

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

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

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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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