Recipe

Grilled Portobello Burgers With Roasted Red Peppers Recipe

Add Step-by-Step Photos	Orangeskipper / All my dishes 5 months, 2 weeks ago These are really good. They come from Healthy Cooking with Cindy. Servings:4	Orangeskipp
	tasty

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Fans

bluewatera

shirleyoma

jenniferby

waterlily

sparow64

trigger

mohondro

jimrug1

Ingredients

4 large Portobello mushrooms, 5-6 oz, brushed clean and stems removed

2 tablespoons extra-virgin olive oil

4 whole grain burger buns, spilt

2 roasted red peppers or 4 thick slices tomato

*********************************For the Herb Vinaigrette:

4 TB olive oil

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1 tablespoon water

3/4 teaspoon Dijon mustard

½ teaspoon minced garlic

Sea salt and pepper to taste

1 teaspoon minced fresh thyme

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh dill

5 oz torn mixed salad greens (about 4 cups loosely packed)

½ to 1 teaspoon tamari soy sauce

Directions

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.

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Comments

floydc 5 months, 2 weeks ago said:
These look like a winner!

shirleyoma 5 months, 2 weeks ago said:
I've had something like this before and they are really good!! got my 5

jenniferbyrdez 5 months, 2 weeks ago said:
Oh yeah.

jimrug1 5 months, 2 weeks ago said:
Love portabellos, this recipe sounds great... Nice pic too... High 5

mohondro 5 months, 2 weeks ago said:
These sound divine!

reeree 5 months, 2 weeks ago said:
Sounds great cant wait to try it

bluewaterandsand 5 months, 2 weeks ago said:
Looks delicious!

trigger 5 months, 2 weeks ago said:
I love the roasted red peppers and huge Portobello Mushroom. This vinaigrette is full of fresh herbs which I like a lot.
Michael

sparow64 5 months, 2 weeks ago said:
This is fabluous! I'll take the tomato slices and the peppers with mine!

gottaluvit 3 months ago said:
Umm Umm these look tasty!

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