Grilled Portobello Burgers With Roasted Red Peppers
From orangeskipper 16 years ago
- - to make
- Serves 4
These are really good. They come from Healthy Cooking with Cindy.
Ingredients
- 4 large Portobello mushrooms, 5-6 oz, brushed clean and stems removed shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 4 whole grain burger buns, spilt shopping list
- 2 roasted red peppers or 4 thick slices tomato shopping list
- *********************************For the herb Vinaigrette: shopping list
- 4 TB olive oil shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1 tablespoon red wine vinegar shopping list
- 1 tablespoon water shopping list
- 3/4 teaspoon Dijon mustard shopping list
- ½ teaspoon minced garlic shopping list
- sea salt and pepper to taste shopping list
- 1 teaspoon minced fresh thyme shopping list
- 1 teaspoon minced fresh rosemary shopping list
- 1 teaspoon minced fresh dill shopping list
- 5 oz torn mixed salad greens (about 4 cups loosely packed) shopping list
- ½ to 1 teaspoon tamari soy sauce shopping list
How to make it
- Prepare a CHARCOAL OR GAS GRILL for direct-heat grilling over medium heat or preheat STOVE TOP grill pan or preheat OVEN to 400 F. Oil the grill rack. Lightly brush the mushroom caps with the olive oil.
- BY GRILL OR STOVETOP: Using tongs, place the mushrooms, cap side down, over the hottest part of the fire or directly over the heat elements and grill, turning once, until cooked through and tender when pierced with a knife, about 10 minutes. Transfer to a dish, cap side down. Toast buns, cut side down on grill 1-2 minutes.
- BY OVEN: Place the mushrooms, cap side down, on a baking sheet and roast for 10 minutes. Turn the mushrooms and continue to roast until they are cooked through and tender when pierced with a knife, about 10 minutes longer. Turn on the broiler (grill). Place the buns, cut side up, on a broiler pan and put in the broiler about 3 inches from the heat source. Broil (grill) until toasted, 1-2 minutes.
- To make the herb vinaigrette, in a small bowl, whisk together the vinegar, mustard, garlic, salt & pepper to taste, and 1 tablespoon water until blended. Stir in the thyme, rosemary, and dill. Whisk in the olive oil, measure out 2-3 teaspoons dressing into a separate bowl. Add ½ to 1 teaspoon tamari sauce and whisk well. Spoon ½ teaspoon of the reserved dressing with tamari over each of the mushrooms. Pour remaining vinaigrette over the salad greens and mix well.
- Layer the burger by placing the bottom half of each bun on a plate. Mound with salad greens and top with mushroom and roasted red pepper. Place top bun on burger and serve hot.
The Rating
Reviewed by 8 people-
I've had something like this before and they are really good!! got my 5
shirleyoma
in Cove loved it
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Oh yeah.
jenniferbyrdez
in kenner loved it
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Love portabellos, this recipe sounds great... Nice pic too... High 5
jimrug1
in Peoria loved it
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