Portobello Burgers
(184)
  • Number of Servings: 1
Ingredients
4 large Portobello mushrooms2 cloves garlic, sliced into very thin slivers1 tsp. fresh rosemary or 1/2 tsp. dried, (optional)1 tsp. fresh thyme or 1/2 tsp. dried, (optional )1 1/2 Tbsp. extra virgin olive oil3 Tbsp. balsamic vinegarSalt and freshly ground black pepper, to taste
Directions
1. Preheat broiler or grill.

2. Wipe mushrooms with damp cloth. Remove stems. With paring knife, make slits in tops of caps. Stuff slivers of garlic and herbs (if using) into slits.

3. In small bowl, whisk together oil and vinegar with salt and pepper to taste. Brush mushrooms with oil mixture. Place mushrooms, cap-side down, on pan and broil or grill until soft and brown, about 3 to 5 minutes per side.

Makes 4 servings.

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
Nutritional Info Amount Per Serving
  • Calories: 71.6
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.4 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.2 g

Member Reviews
  • COOKIEJIM
     To stuff cap.Make slit and leave knife tip in slit.Slighlly pull knife to one side to open the slit and slide the sliver of garlic down the knife blade into the hole.
    Also I like to blanch my garlic slivers in hot water first which makes them springy and it's the onlly way to get it into that slit. - 12/17/08
  • AMYJEANINGA
     This was very good. The mushrooms absorb whatever flavor you put on them. I switched the vinegar to Worcestershire, since I usually mix that into my burgers. I'll definitely make this again. - 3/10/09
  • CALICO1217
     Yummy! I won't miss the meat. I did add a little Swiss cheese. - 8/18/08
  • JANEINE
     I made this for the first time in a long while tonight. I used fresh rosemary leaves out of the garden and fresh garlic slivers along with the balsamic vinegar and extra virgin olive oil. I did not need thyme, salt, or pepper. I found it tasty and easy to prepare. - 12/17/08
  • NGCHILD
     We make these quite often but we like to marinate them overnight in the fridge in 2 Tbsp each of Worchestire sauce, soy sauce and olive oil. We also grill them on the BBQ and they are delicious!! - 12/17/08
  • 8MOREB4
     I have also used these large caps as burger buns and put in burger fixins, lettuce, onion, tomato etc. I love them. - 12/17/08
  • OHIOHEART600
     i just love this i eat this instead of burgers. my granddaughter who is 'grandma i can't eat that. gross. just loves them. - 12/17/08
  • CLAIRELLOWRY
     Skeptical at first but LOVED it!! - 3/16/09
  • SALEMLEX
     Been doing things like this forever, I just love portobellos. but never tried stuffing with herbs. Not exactly the easiest but was defnintetley worth it. - 3/12/09
  • SHELLS66
     It was good. I was surprised cause I'm not a fan of mushrooms but it sounded good. Thanks so much!!! :-) - 1/23/09
  • MADCTY
     I didn't have any balsamic vinegar, so I used apple cider vinegar - and for the salt I used Lawyrs. It was surpirisingly very good - i just ate an entire vegetarian meal and found out I liked it! :) - 1/11/09
  • CINNALATTE
     I grill without the spice, just salt, pepper and a little roasted garlic mayo...yum - 12/17/08
  • THUNTER4
     How do ou stuff the top without breaking the mushroom? I also found the balsamic vinegar overwhelming. - 12/15/08
  • JCATALANO531
     This was fabulous!!! Great tasting and very easy! - 11/26/08
  • K.PHOE78704
     This was so good. First time trying Portobello Mushrooms. - 11/18/08
  • KASOSWIFE
     I made this for lunch today and we just LOVED it! My husband isn't a huge mushroom fan and he couldn't stop talking about them! They were so good, moist and full of flavor. We will definetly be having this again! - 11/1/08
  • UNIQUECHAR
     SOO Juicy and yummy!!! I also put 1 in a pita with tomato and romaine and the other I ate by itself... AMAZING FOR THE CALORIES!!! - 9/1/08
  • AUSSIECAT
     These are great! So luscious, so juicy... and superb in a small pita bread with a slice of ripe red tomato and a slice of cheese. - 8/25/08
  • CRAFTYLADY79
     Yuu-uumy! I'm too lazy to cut the slits to put the garlic in, so I just mix it in with the olive oil, vinegar and herbs, and it still comes out delicious! - 8/18/08
  • LESSRUTH
     Didn't have any garlic on hand so tried it without. We grilled them outside on the BBQ and loved it! We're trying to cut red meat out of our diets and with this recipe I don't think I'll miss grilled burgers. - 8/17/08
  • NYKATHIE
     excellent recipe! Even made it with part skim mozzarella on top and put it on a "light" bun. Delicious!!! - 8/17/08
  • SCOTDEERIE
     If anything can make me give up a good beef hamburger, this recipe can! - 8/17/08
  • LATVIAN_SANDY
     This is also great if you're camping - to really make it easy, just use bottled balsamic vinaigrette (has the oil, vinegar, garlic & herbs already in it). - 8/17/08
  • KAREN155
     Needs more taste - 8/17/08
  • KLYNSKY
     Really good! The key to putting in the garlic is to cut a very small wedge out of the top...a wide slit, really...Also great with the sauce omitted and BBQ marinade used instead - 7/17/08



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