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RECIPE
16 INGREDIENTS10 STEPS1HR 20MIN

Grilled Portabella Burgers

4.3
3 Ratings

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If you like mushrooms, you'll love this grilled portobello mushroom sandwich. Grilled marinated portobello mushrooms are the foundation of this vegetarian meal, but it doesn't stop there. With sweet roasted bell peppers, melty gouda cheese and a tasty basil aioli, this portobello sandwich is a winner.
1HR 20MIN
Total Time

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Ingredients

US / METRIC
Servings:
6
Serves 6

Portabella Sandwich

8
Portabella Mushroom Caps , de-stemmed
1
Small  Radicchio , quartered
1
Red Onion , sliced
1 cup
Smoked Gouda , shredded
or Cheddar or Pepper Jack
6
Whole Wheat Hamburger Buns
or Rolls
to taste
Tomatoes , sliced

Marinated Portabella

3 cloves
Garlic , minced, divided
1/4 cup
1 Tbsp
Worcestershire Sauce
1 Tbsp
Balsamic Vinegar
1/2 tsp

Basil Aioli

1 cup
Mayonnaise
1 Tbsp

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Nutrition Per Serving

VIEW ALL
CALORIES
584
FAT
45.6 g
PROTEIN
14.7 g
CARBS
30.0 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Place Red Bell Pepper (2) on a baking sheet, and roast for 30 minutes, until flesh is softened and skin is blackened. Remove red bell peppers from oven, and place in a small glass bowl. Cover bowl with cellophane.
Step 3
Let red bell peppers cool until they are comfortable to handle. Peel the skins from the peppers. Pull peppers apart into large chunks, and discard seeds and stems. Set aside.
Step 4
Meanwhile, use a spoon to scrape gills from underside of Portabella Mushroom Cap (8).
Step 5
In a small bowl, combine Olive Oil (1/4 cup), Worcestershire Sauce (1 tablespoon), Balsamic Vinegar (1 tablespoon), half of the Garlic (1 1/2 clove), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Whisk to combine.
Step 6
For aioli, in a blender or mini-prep food processor, add Fresh Basil Leaf (1 cup), remaining half of the Garlic (1 1/2 clove), and Mayonnaise (3/4 cup). Pulse until basil is incorporated into the sauce. Add Lemon Juice (1 tablespoon), and pulse again.
Step 7
Scrape aioli into a small bowl (it may look curdled). Add Mayonnaise (1/4 cup), and whisk briskly. It should smooth right out.
Step 8
Heat grill to medium-high heat, 375-400 degrees F (190-200 degrees C). While grill heats, brush portabella mushroom caps, Radicchio (1), and Red Onion (1) with the marinade.
Step 9
Grill portabellas, raddicchio, and red onion until flesh is softened, and exterior begins to take on some grill marks, 8-10 minutes. Toast Whole Wheat Hamburger Bun (6) on the grill until lightly browned.
Step 10
To build burgers, place portabellas on the whole wheat hamburger buns, dress with a sprinkle of Smoked Gouda (1 cup), a few red onion rings, raddicchio, red bell peppers, and Tomato (to taste). Top with basil aioli. Enjoy!

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Nutrition Per Serving
Calories
584
% Daily Value*
Fat
45.6 g
58%
Saturated Fat
9.3 g
46%
Trans Fat
0.0 g
--
Cholesterol
33.4 mg
11%
Carbohydrates
30.0 g
11%
Fiber
7.3 g
26%
Sugars
7.8 g
--
Protein
14.7 g
29%
Sodium
979.8 mg
43%
Vitamin D
--
--
Calcium
159.1 mg
12%
Iron
2.2 mg
12%
Potassium
188.2 mg
4%
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