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Portobello Burgers Recipe
|Balsamic vinegar||2 Teaspoon|
|Olive oil||3 Tablespoon|
|Fresh thyme leaves||1 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Portobello mushrooms||4 Medium|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Green onion||1 Small, minced|
|Arugula||1 Bunch (100 gm)|
Serving size: Complete recipe
Calories 1794 Calories from Fat 618
% Daily Value*
Total Fat 72 g110.7%
Saturated Fat 5.5 g27.7%
Trans Fat 0 g
Cholesterol 52.4 mg
Sodium 3072.5 mg128%
Total Carbohydrates 256 g85.4%
Dietary Fiber 23.4 g93.5%
Sugars 39.4 g
Protein 52 g104.2%
Vitamin A 62.2% Vitamin C 122.3%
Calcium 92.7% Iron 84.9%
*Based on a 2000 Calorie diet
Add mushrooms, turning to coat.
Let stand 30 minutes, turning occasionally.
Meanwhile, from lemon, grate 1/2 teaspoon peel and squeeze 1/2 teaspoon juice.
In small bowl, stir lemon peel, lemon juice, mayonnaise, green onion, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper.
Prepare outdoor grill or heat 10 inch grill pan over medium heat until hot.
Add mushrooms and cook about 8 to 10 minutes per side, turning occasionally and brushing with remaining marinade, until mushrooms are browned and cooked through.
Cut each bun horizontally in half.
Spread cut sides of buns with mayonnaise mixture; top with arugula leaves.
Place warm grilled mushrooms on bottom halves of buns; replace top half of buns to serve.