Portabella Mushroom Burgers

Name: Portabella Mushroom Burgers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 3 tablespoons olive oil; 1 teaspoon minced garlic; 1/2 teaspoon dried basil; 1 tablespoon honey; 4 tablespoons balsamic vinegar; 4 slices onions; 4 portabella mushroom caps; 4 good burger rolls; 4 lettuce leaves; 4 slices tomatoes; 4 ounces mozzarella cheese, cut into 1/4-inch slices

Submitted by Mimi in Maine

"This is a healthy switch from the traditional burger. These are really soooo good. There are three steps before the grilling but not hard steps."

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Ready In:: 35mins
Ingredients:: 13
Serves:: 4

ingredients

MARINADE
¹⁄₄ cup olive oil
2 tablespoons balsamic vinegar
BASTING SAUCE
3 tablespoons olive oil
1 teaspoon minced garlic
¹⁄₂ teaspoon dried basil
BURGER DRIZZLE SAUCE
1 tablespoon honey
4 tablespoons balsamic vinegar
INGREDIENTS
4 slices onions
4 portabella mushroom caps
4 good burger rolls
4 lettuce leaves
4 slices tomatoes
4 ounces mozzarella cheese, cut into 1/4-inch slices

directions

In a resealable baggie, combine the ingredients for the Marinade.
Place the 4 slices of onion into the marinade; seal bag; turn to coat.
Marinade for 30 minutes.
In a small bowl combine the ingredients for the Basting Sauce.
Brush over both sides of the mushroom caps and set aside.
In a small saucepan place the ingredients for the Burger Drizzle Sauce; bring to a boil and cook for 5 minutes or till thickened; set aside.
Drain the marinade from the onion and coat grill with nonstick cooking spray before starting the grill.
Grill onions and mushrooms over medium heat for about 10-12 minutes till tender, turning frequently.
Serve on rolls with lettuce, tomato, and cheese.
Drizzle with Burger Sauce.

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Reviews

Everyone loved this, even the so-called mushroom haters were happy. Great source of potassium (more than bananas which you need more in the summertime, or for those still growing (growing pains are a sign of not enough potassium)! I would like to try reducing the oil in the marinade next time. Also wood chips in the grill are important, the outside of the mushroom really takes on that flavor.

KitchenCoquette
This was excellent! The only thing I did different was I marinated the lettuce with the onions for about 10 minutes and cooked them on a Foreman Grill. Definitely will make again - Better than some I've had in restaurants.

CYNDAM

RECIPE SUBMITTED BY

Mimi in Maine

Winthrop, 58

John 3:3 Psalm 91 We are born-again Christians and love the Lord Jesus Christ with all our being.? We attend a small Christian and Missionary Alliance church in our town.? <a href=http://www.cmalliance.org>http://www.cmalliance.org</a> My family consists of my husband who was a microbiologist but is now retired, two children (daughter and son), four grandchildren, and soon to be two great grandchildren, a girl and a boy. I homeschooled my oldest granddaughter up to a senior in high school. She is now 29 years old. My oldest grandson, who is now 25; my youngest grandson, age 20; my youngest granddaughter is in seventh-grade. Our oldest granddaughter blessed us with our first great granddaughter and soon to be great grandson.? She is the cutest little one.? I love them all. Hosta is my favorite plant, the only plant I own. I now have 123 varieties and they all have names. I add to them each year. I love to do cross stitch, paint, scrapbook, and rubber stamping. I have a rare genetic lung disase called Alpha-1 Antitrypsin Deficiency (Type ZZ) that most people have not even heard about. Most doctors may have heard of it but don't know an awful lot about it and so many times it goes misdiagnosed. Feel free to z-mail me if you want to know more about it or go to the website?<a href=http://www.alphaone.org/>http://www.alphaone.org/</a>

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