Grilled Portobello Mushroom Burgers
Grilled Portobello Mushroom Burgers
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This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 20 min.
  • Cook: 20 min.

Nutrition Facts

Amount per serving:
Total Calories: 394kcal (20%)
  • 914mg (38%) Sodium
  • 46g Carbs
  • 3g Fiber
  • 15g (23%) Fat
  • 6g (32%) Saturated Fat
  • 13g Sugars
  • 18g Protein
  • 292mg (29%) Calcium
  • 3mg (16%) Iron
394kcal (20%)914mg (38%)46g3g15g (23%)13g18g6g (32%)

Ingredients:

  • 2/3 cup balsamic vinegar
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 2 sprigs fresh rosemary
  • 2 cloves garlic, halved lengthwise
  • 2 teaspoons olive oil
  • 1/3 cup fat-free chicken broth
  • 2 tablespoons chopped rosemary
  • 1/2 teaspoon salt
  • 4 portobello mushroom caps (11/2 pounds), stems removed
  • 4 roasted red pepper halves
  • 4 Portuguese or Kaiser rolls, split and toasted
  • 6 ounces smoked or fresh mozzarella, sliced
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Directions:

Directions

Balsamic Glaze: Simmer vinegar, sugar, water and rosemary sprigs in small saucepan for 12-14 minutes or until reduced to 2 1/2 tablespoons. Discard rosemary; cool. Meanwhile, in small, covered microwave-safe dish, microwave garlic and oil at medium-low power for 45 seconds or until soft. Mash; stir in broth, chopped rosemary and salt.

Mushrooms: Preheat grill pan or grill. Brush undersides of Portobello mushrooms liberally with garlic mixture. Grill Portobello mushrooms for 3-4 minutes. Brush tops; flip and grill 3-4 minutes more. Place roasted pepper halves on bottom halves of rolls and drizzle each with 1/2 teaspoon of the glaze. Top with grilled Portobello mushrooms and mozzarella slices; drizzle each with an additional 1/2 teaspoon of the glaze. Cut in half and serve.

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