Portabella Mushroom Burger -Tuscan Style
July 13, 2015
Categories: Dinner, Lunch, Main Dish, Burgers, Vegetables, Mushrooms, Italian, Budget-Friendly, Easy/Beginner Cooking, No Refrigeration, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Mother's Day, Picnic, Regional Holiday, Summer, Valentine's Day, Winter, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Marinate, Kosher, Vegetarian, Marinades & Brines, Spring more
"Every so often I do enjoy a vegetarian meal and this mushroom burger is one of my favorites, it is loaded with flavor! I don’t even miss the meat when I have this; it is so satisfying and filling. Even my daughter who hates mushroom enjoys this burger, the marinade masks the mushroom flavor nicely."
- Serving Size: 1 (866.6 g)
- Calories 323.9
- Total Fat - 13.4 g
- Saturated Fat - 5.1 g
- Cholesterol - 39.6 mg
- Sodium - 975.9 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 8.8 g
- Sugars - 15.8 g
- Protein - 26.7 g
- Calcium - 390.5 mg
- Iron - 3.7 mg
- Vitamin C - 18 mg
- Thiamin - 1.3 mg
Wipe any dirt from top of mushroom with a dry cloth and scrape out the stem and gills from inside the mushroom with a spoon.
Mix together the red wine vinegar, 2 tablespoons of the pesto and the minced garlic, pour half of it into a bowl, place the mushroom gill side up into the bowl and pour the remaining mayo mixture in the mushroom.
Let the mushroom marinate for an hour, swishing it around a few times.
Remove the mushroom from the marinade and place cap side down onto a preheated grill over direct heat and cook for 3 to 4 minutes; season with salt and pepper.
Turn the mushroom over and cook for another 3 to 4 minutes or until it starts to soften.
When the mushroom is cooked to your liking, place it on a warmed hamburger bun and top with remaining ingredients.
Tips & Variations
No special items needed.