Portobello Mushroom Burger With Bruschetta Topping

Portobello Mushroom Burger With Bruschetta Topping

22 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 50 m
CNM CATERING
Recipe by  CNM CATERING

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 mushroom burgers

Directions

  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 (22)

Rate This Recipe
Christina
30

Christina

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 wonderful and just made these burgers perfect in every way! I served these on 'Soft Onion Sandwich Rolls' also from this site. I will def be making these again and again! Thanks, Andy, for sharing this awesome recipe! :)

BeckyLN
28

BeckyLN

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 (seasoned to taste). After heating the 'shrooms and topping we laid the burgers on top then added the cheese, we used shredded Cheddar/Jack as we are not horseradish fans. Had to cook up another batch as hubby ate his before I could get salad to the table, it smelled so good, he couldn't wait! We didn't miss the bread at all. Thanks for another way to fix up our favorite 'shroom.

Bella Mama
26

Bella Mama

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.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 10.1 g
  • 15%
  • Carbs
  • 34.4 g
  • 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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Bruschetta with Shallots

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Summer Savory Bruschetta Topping