Grilled Portobello Burgers
with Roasted Red Peppers
Ingredients:
4 large Portobello mushrooms, 5-6 oz, brushed clean and stems removed
2 tablespoons extra-virgin olive oil
4 whole grain burger buns, spilt
2 roasted red peppers or 4 thick slices tomato
For the Herb Vinaigrette:
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon water
3/4 teaspoon Dijon mustard
1/2 teaspoon minced garlic
Sea salt and pepper to taste
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh dill
5 oz torn mixed salad greens (about 4 cups loosely packed)
1/2 to 1 teaspoon tamari soy sauce
Prepare a CHARCOAL OR GAS GRILL for direct-heat grilling over medium heat or
preheat STOVE TOP grill pan or preheat OVEN to 400°. Oil the grill rack. Lightly brush
the mushroom caps with the olive oil.
BY GRILL OR STOVETOP: Using tongs, place the mushrooms, cap side down, over the
hottest part of the fire or directly over the heat elements and grill, turning once, until cooked
through and tender when pierced with a knife, about 10 minutes. Transfer to a dish, cap side
down. Toast buns, cut side down on grill 1-2 minutes.
BY OVEN: Place the mushrooms, cap side down, on a baking sheet and roast for 10
minutes. Turn the mushrooms and continue to roast until they are cooked through and
tender when pierced with a knife, about 10 minutes longer. Turn on the broiler (grill). Place
the buns, cut side up, on a broiler pan and put in the broiler about 3 inches from the heat
source. Broil (grill) until toasted, 1-2 minutes.
To make the herb vinaigrette, in a small bowl, whisk together the vinegar, mustard, garlic,
salt & pepper to taste, and 1 tablespoon water until blended. Stir in the thyme, rosemary,
and dill. Whisk in the olive oil, measure out 2-3 teaspoons dressing into a separate bowl. Add
1/2 to 1 teaspoon tamari sauce and whisk well. Spoon 1/2 teaspoon of the reserved dressing
with tamari over each of the mushrooms. Pour remaining vinaigrette over the salad greens
and mix well.
Layer the burger by placing the bottom half of each bun on a plate. Mound with salad greens
and top with mushroom and roasted red pepper. Place top bun on burger and serve hot.
4 large Portobello mushrooms, 5-6 oz, brushed clean and stems removed
2 tablespoons extra-virgin olive oil
4 whole grain burger buns, spilt
2 roasted red peppers or 4 thick slices tomato
For the Herb Vinaigrette:
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon water
3/4 teaspoon Dijon mustard
1/2 teaspoon minced garlic
Sea salt and pepper to taste
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh dill
5 oz torn mixed salad greens (about 4 cups loosely packed)
1/2 to 1 teaspoon tamari soy sauce
Prepare a CHARCOAL OR GAS GRILL for direct-heat grilling over medium heat or
preheat STOVE TOP grill pan or preheat OVEN to 400°. Oil the grill rack. Lightly brush
the mushroom caps with the olive oil.
BY GRILL OR STOVETOP: Using tongs, place the mushrooms, cap side down, over the
hottest part of the fire or directly over the heat elements and grill, turning once, until cooked
through and tender when pierced with a knife, about 10 minutes. Transfer to a dish, cap side
down. Toast buns, cut side down on grill 1-2 minutes.
BY OVEN: Place the mushrooms, cap side down, on a baking sheet and roast for 10
minutes. Turn the mushrooms and continue to roast until they are cooked through and
tender when pierced with a knife, about 10 minutes longer. Turn on the broiler (grill). Place
the buns, cut side up, on a broiler pan and put in the broiler about 3 inches from the heat
source. Broil (grill) until toasted, 1-2 minutes.
To make the herb vinaigrette, in a small bowl, whisk together the vinegar, mustard, garlic,
salt & pepper to taste, and 1 tablespoon water until blended. Stir in the thyme, rosemary,
and dill. Whisk in the olive oil, measure out 2-3 teaspoons dressing into a separate bowl. Add
1/2 to 1 teaspoon tamari sauce and whisk well. Spoon 1/2 teaspoon of the reserved dressing
with tamari over each of the mushrooms. Pour remaining vinaigrette over the salad greens
and mix well.
Layer the burger by placing the bottom half of each bun on a plate. Mound with salad greens
and top with mushroom and roasted red pepper. Place top bun on burger and serve hot.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/
http://www.bioinnovations.net/