Grilled Portabella Burgers

4
Servings
1h
Prep Time
25m
Cook Time
1h 25m
Ready In


"A favorite that never goes out of style. Adapted from Nettie's recipe."

Original recipe yields 4 servings
OK
  • SUN-DRIED TOMATO MAYONNAISE
  • PORTABELLA MARINADE
  • OTHER

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.

Related

QueenBea

I made these using gluten-free hamburger buns and really enjoyed these burgers. Thanks for sharing your recipe here.

review by:
(11 Oct 2013)