Grilled Portabella Burgers
Servings
Prep Time
Cook Time
Ready In
Recipe: #9482
May 06, 2013
Categories: Dinner, Lunch, Burgers, Vegetables, Mushrooms, Italian, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Father's Day, Labor Day, Summer, Sunday Dinner, Weeknight Meals, Grilling (Outdoor), Marinate, Gluten-Free, No Eggs, Vegetarian, Wine, Sandwiches more
"A favorite that never goes out of style. Adapted from Nettie's recipe."
Ingredients
- SUN-DRIED TOMATO MAYONNAISE
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- PORTABELLA MARINADE
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- OTHER
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Nutritional
- Serving Size: 1 (117.8 g)
- Calories 360.2
- Total Fat - 18.7 g
- Saturated Fat - 4 g
- Cholesterol - 15.7 mg
- Sodium - 630.1 mg
- Total Carbohydrate - 38 g
- Dietary Fiber - 1.7 g
- Sugars - 2.3 g
- Protein - 9.8 g
- Calcium - 145.6 mg
- Iron - 2.3 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.3 mg
Step 1
Combine sun-dried tomato mayonnaise ingredients in small bowl. Cover and refrigerate.
Step 2
Stir together marinade ingredients and place in ziploc bag with mushrooms, being careful not to break them. Marinate for 1 hour.
Step 3
Remove mushrooms from marinade, saving marinade.
Step 4
Grill over medium heat, uncovered, basting with marinade, and cooking about 15-20 minutes or until tender in the center.
Step 5
Place focaccia, cut sides down, on grill. Grill until lightly toasted, about 2 minutes. turning once to get good hatch marks.
Step 6
Spread sun-dried tomato mayonnaise on toasted bread.
Step 7
Line bread with 4 arugula leaves, mushroom and 2 tablespoons goat cheese.
Step 8
Serve warm.
Tips & Variations
No special items needed.
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