Roasted Garlic Portobello Burgers

    55 minutes

    A perfect barbecued vegetarian hamburger. Portobello mushrooms are at their best fresh off the barbecue and served with garlic and cheese.

    35 people made this

    Serves: 4 

    • 1 red capsicum
    • salt and black pepper to taste
    • 1/2 cup (125ml) olive oil
    • 4 portobello mushroom caps, cleaned
    • 4 slices onion
    • 4 round bread rolls, split
    • 4 teaspoons mayonnaise
    • 1 teaspoon roasted garlic, mashed into a paste
    • 125g mozzarella, thinly sliced
    • 4 slices tomato
    • 16 fresh basil leaves, divided

    Preparation:40min  ›  Cook:15min  ›  Ready in:55min 

    1. Preheat the barbecue for medium-high heat and lightly oil the grate.
    2. Place the capsicum onto the preheated grate and barbecue until the skin is completely charred on all sides, 10 to 15 minutes. Place the capsicum into a plastic bag, seal the bag and let cool. When cooled remove the charred skin, slice the capsicum into quarters and remove the seeds. Thinly slice the capsicum and set aside.
    3. Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil and barbecue, oiled side down, until the mushrooms show grate marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms and cook until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
    4. Lightly cook the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the barbecue to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
    5. Spread each roll with garlic mayonnaise and make each sandwich with 1 mushroom cap, sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion and 1/4 the roasted capsicum slices.

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    Reviews in English (23)


    I combined the olive oil , several cloves of minced fresh garlic, salt and pepper together and brushed it onto the portobellos. I guess the above mixture was a brush-on marinade. I put the portobellos aside while I prepared the other ingredients and then broiled the cap side first for about 2 minutes and the gill side, stacked with roasted red peppers, basil, cheese and tomato for about 5 minutes. I served these with the Burger or Hot Dog Buns and these sandwiches came out great.  -  09 Aug 2010  (Review from Allrecipes USA and Canada)


    Unbelieveable! Restaurant quality. I roasted a yellow pepper (only thing I had) and used one side of an everything bagel (again, only thing I had) and it was unbelieveable!! Didn't change anything else! Can't wait to make it again!  -  20 Jul 2010  (Review from Allrecipes USA and Canada)


    Did some shopping yesterday and found some really nice portobello's and with nearly all other ingredients on hand, decided to give this recipe a try. I used thinly sliced red onion, a bit of garlic powder, forgot I was out of the fresh and tomatoes and basil out of my garden. The sandwiches were delicious and well seasoned. Very flavorful, easy, and a great substitute for a meatless meal. Adding this to our list of favorites. Thank you for sharing!  -  11 Jul 2010  (Review from Allrecipes USA and Canada)