Portobello Mushroom Burger With Bruschetta Topping

Portobello Mushroom Burger With Bruschetta Topping

25
CNM CATERING 88

"I'm always looking to do something new since my wife and daughter turned vegetarian. She brought home some fresh picked portobellos from work so I made them into burgers and had some tomatoes to use up, which I made into bruschetta topping, and thus this burger was born."

Ingredients

1 h 50 m {{adjustedServings}} servings 269 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 939 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Mix roma tomatoes, basil, Parmesan cheese, balsamic vinegar, garlic, olive oil, kosher salt, and black pepper in a bowl and refrigerate to blend flavors, 1 to 2 hours.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Grill portobello mushrooms with gill sides up on an upper rack of the grill until juicy and hot, about 15 minutes. Spoon tomato mixture into mushroom caps to cover entire cap. Continue grilling until topping is heated through, another 15 to 20 minutes. Top with horseradish Cheddar cheese if desired; grill until cheese has melted, 1 to 2 more minutes. Serve on kaiser rolls.
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Reviews

25
  1. 40 Ratings

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EXCELLENT! I used a 4 cheese blend instead of the horseradish cheddar and rubbed the mushrooms w/ evoo, salt, pepper and a little garlic powder before cooking. The bruschetta topping is wonderfu...

We Loved the combination, very tasty. My hubby does not eat bread, so we did this instead; followed the recipe and as the 'shrooms were grilling we grilled 2 Turkey Burger patties as well (seaso...

I added quinoa to add some protien to this dish and it was delicious. I made a version for my daughter without garlic and she loved it as well.