Barbecued Mushroom Burgers

    Barbecued Mushroom Burgers

    Recipe Picture:Barbecued Mushroom Burgers
    1

    Barbecued Mushroom Burgers

    (11)
    2hours26min


    11 people made this

    Portobello mushrooms are marinated then barbecued and topped with blue cheese. Accompanied with other vegetables they are a healthy burger option.

    Ingredients
    Serves: 6 

    • 6 large portobello mushroom, stems removed
    • 1 eggplant, sliced into 1cm rounds
    • 1 pumpkin, sliced into 1cm slices
    • 1 zucchini, cut into 1cm slices
    • 1 (500ml) bottle balsamic vinaigrette
    • 125g crumbled blue cheese
    • 6 hamburger buns, cut and lightly toasted

    Directions
    Preparation:20min  ›  Cook:6min  ›  Extra time:2hours marinating  ›  Ready in:2hours26min 

    1. Place the mushrooms, eggplant, pumpkin 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 barbecue to medium-high heat.
    3. Drain vegetables and discard marinade. Place vegetables on preheated barbecue and cook until lightly browned turning once or about 3 minutes on each side.
    4. Sprinkle the mushrooms with blue cheese and let the cheese melt slightly.
    5. Open the 6 hamburger buns and divide the eggplant, pumpkin and zucchini among bottom halves.
    6. Place the portobello mushrooms on top of the vegetables cheese side up.
    7. Top with the remaining 6 hamburger bun halves. If necessary use toothpicks to hold the buns in place. Serve immediately.

    Nutritional Data

    The nutrition data for this recipe includes information for the full amount of the balsamic vinaigrette marinade. Depending on the marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (11)

    by
    29

    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!  -  14 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    27

    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!  -  24 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    24

    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!  -  29 Jul 2008  (Review from Allrecipes USA and Canada)

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