Portobello Burgers

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Portobello Burgers RECIPE

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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

View full nutritional breakdown of Portobello Burgers calories by ingredient
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Introduction

Serve in place of a steak or with lettuce and tomato on toasted whole-grain buns.

Printed with permission from the American Institute for Cancer Research.
Serve in place of a steak or with lettuce and tomato on toasted whole-grain buns.

Printed with permission from the American Institute for Cancer Research.


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.

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  • 12 of 12 people found this review helpful
    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

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  • Incredible!
    7 of 7 people found this review helpful
    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

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  • Incredible!
    4 of 4 people found this review helpful
    Yummy! I won't miss the meat. I did add a little Swiss cheese. - 8/18/08

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  • Good
    3 of 3 people found this review helpful
    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

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  • 3 of 3 people found this review helpful
    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

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