Grilled Portobello Mushroom Burgers Recipe
Daily Value: 10%
Low-Fat-Abs, Kidney-Friendly, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||57µg||14%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Portobello mushrooms have been called the steak of the vegetarian world because of their hearty flavor and texture. A marinade made with a medium-bodied red wine makes these mushroom burgers juicy as well as meaty. And unlike other burgers, they’re even good cold.
Wine pairing: These meaty veggie burgers need bold flavor to bring out their best, so serve them with a fruity white or full-bodied red wine.
- 6 large Portobello mushrooms, stems and gills removed
- 2 cups Syrah
- 2 small shallots, chopped (¼ cup)
- 1 clove garlic, chopped (about 1 teaspoon)
- 8 black peppercorns
- 2 sprigs thyme
- Salt, to taste
- 6 toasted whole-wheat hamburger buns
- Vegan mayonnaise, onions, tomatoes, and arugula, for serving
Poke holes all over mushrooms, making sure not to break them. Place in large glass baking dish.
Combine wine, shallots, garlic, peppercorns, and thyme in small saucepan, and season with salt. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Pour wine mixture over mushrooms, and stir to coat. Cover, and marinate 2 hours.
Preheat grill or broiler. Remove mushrooms from marinade, and discard liquid. Grill mushrooms 5 minutes on each side, or until browned and juicy. Serve on buns with burger fixings.
Shopping Notes: When buying Portobello mushrooms, choose mushrooms that are smooth and brown on top with gills that look dry, not wet or sticky. And don’t throw out those stems and gills! Use them to make mushroom broth by covering with water and simmering 20-30 minutes
Per Serving: 166 calories; 7 grams protein; 2 grams total fat (0.5 grams saturated fat); 29 grams carbohydrates; 0 milligrams cholesterol; 216 milligrams sodium; 3 grams fiber; 5 grams sugars
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