FoodReference.com Logo

The FoodReference Website - Recipe Section: Main Dishes
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food Timeline . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . CookBooks . . Food Posters . . Magazines . . Catalogs . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You are here > HomeRecipes >  

 Meatless, Vegetarian Recipes pg 1 >  Mushrooms, Portobello Veggi Burgers >
 

Next Recipe

 

 

 

 

Free Food & Beverage Magazines

 

 

 

..Meatless, Vegetarian Recipes pg 1.. ..VEGETARIAN BEAN RECIPES >>>>>.. ..Aromatic Vegetarian Green Casserole.. ..Artichoke Heart Casserole.. ..Assorted Vegetables In Cashew Gravy.. ..Avocado Tacos.. ..Barley Mushroom Bake.. ..Barley and Pine Nut Casserole.. ..Bitter Mellon, Stuffed.. ..Bubble and Squeak.. ..Bubble & Squeak Cakes, Beet Relish.. ..Bulgur with Asparagus and Feta.. ..Bulgur, Lemon Bulgur & Chickpea Pilaf.. ..Bulgur Pilaf with Dried Fruit.. ..Cabbage, Stuffed with Brown Rice.. ..Cabbage, Grape & Napa Cabbage Stir Fry.. ..Curried Celery with Pears & Onions.. ..EGGPLANT RECIPES >>>>>.. ..Family Vegetable Casserole.. ..Fig Kebabs on Mixed Greens.. ..French Rarebit (1906).. ..Frittata.. ..Frittata Primavera Recipe.. ..Frontier Hazelnut Vegetable Pie.. ..Green Curry with Eggplant.. ..Greens with Dumplings.. ..Gumbo, Greens Gumbo.. ..Gumbo, Red Peppers 'N' Beans.. ..Gumbo, Vegetarian.. ..Indian Potato Spring Rolls.. ..Lentil & Coconut Milk Curry.. ..Lentils, Jamaican Jerk Lentils.. ..Lentils, Red Lentil Coconut Curry.. ..Multi Grain Pilaf.. ..Mushrooms, Smoky Mushroom Chili.. ..Mushrooms Sauteed Portobello Caps.. ..Mushrooms, Portobello Veggi Burgers.. ..Mushroom Primavera w/ Spaghetti Squash.. ..Mushrooms, Wild Mushroom & Nut Pie.. ..Mustard Greens, Curried & Sweet Potatoes.. ..Oregon Hazelnut Barley Casserole..

. Home . . Recipes . . About & Contact . . Links .

 

 

Bookmark and Share 

PORTOBELLO MUSHROOM VEGGI-BURGERS

The Bounty Of Central Florida by Valerie Hart

Yield: 4 Servings



• 1 cup red balsamic vinegar, aged 8 years or longer
• 1/3 cup extra virgin olive oil
• 1 large garlic clove, minced or grated
• 1 tablespoon minced basil leaves
• 8 medium size Portobello mushrooms, 3-inches in diameter
• 1 green zucchini squash, approximately 2-inches in diameter
• 2 large yellow crookneck squash, approximately 2-inches in diameter
• 1 red, yellow, or green bell pepper, halved and seeded
• Salt and freshly ground black pepper
• 8 slices soy (vegetarian) pepper jack or Cheddar cheese
Optional: Thin sliced red onion

• Italian white bread


1. Bring balsamic vinegar to a boil. Reduce heat to medium and boil gently until mixture thickens. (Approximately 10 minutes.) Set aside.

2. Combine oil, minced garlic and basil.

3. Remove stems from mushrooms. Wipe mushrooms clean with damp paper towels. Dry completely. Trim rough edges.

4.
Slice zucchini and crookneck squash into rounds, approximately 1/4-inch thick. Cut bell pepper in half and remove seeds.

5. Brush squash with the oil mixture and grill or broil on both sides until browned. Brush Portobellos with the oil mixture and grill or broil on both sides. Grill or broil red pepper on both sides and cut into thin strips. Do not overcook vegetables or mushrooms.

6. Toast Italian bread slices on one side. Brush the untoasted side with the oil mixture. Set each on a plate and keep warm.

7.
Turn four mushroom caps open side up on the bread. Sprinkle with salt and grind black pepper over. Stack grilled green squash slices on each. Set a slice of cheese over. Set grilled yellow squash on top. Set a few strips of pepper over. Repeat. Set a thin slice of onion over, if you like. Cover with remaining mushroom caps for an open "burger", or toast four more pieces of bread to top.

8. Drizzle remaining oil and balsamic vinegar syrup in irregular thin lines over.

Note: This giant burger can be cut into four sections to pick up. Otherwise, accompany it with a fork and knife.
 

 

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

 

3 Young Chefs
Click the 3 Young Chefs
for the Best
Cooking Schools,
Culinary Schools, Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.