Portobello patty a meaty substitute

Mushroom cap puts heft into veggie burger
2010-08-11T00:00:00Z Portobello patty a meaty substituteThe Associated Press The Associated Press
August 11, 2010 12:00 am  • 

Whenever the word "veggie" modifies "burger," many people taste skepticism more than anything else.

While it's true that many vegetarian burgers are nothing more than mushy patties of ground-up produce, this portobello burger with sun-dried tomato mayonnaise is a burger of a different class.

Marinated and grilled just right, a large portobello mushroom cap can be just as toothsome and "meaty" as the real deal. And when you add accouterments such as char-grilled red onion and red bell pepper, plus a slathering of savory sun-dried tomato mayo, you just might turn a meat eater into a vegetarian. At least until the next meal.

Portobello Burger With Sun-Dried Tomato Mayo

Servings: 4

For the mayo:

• 1/2 cup reduced-fat mayonnaise

• 2 tablespoons prepared sun-dried tomato pesto

• 1 teaspoon lemon juice

For the burger:

• 1/3 cup red wine vinegar

• 1/4 cup extra-virgin olive oil

• 2 cloves garlic, minced

• 1 teaspoon Dijon mustard

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• Four 5-inch round portobello mushroom caps

• Four 1/2-inch-thick slices of red onion, cut from a large red onion

• 1 yellow or orange bell pepper, quartered lengthwise and seeded

• 4 kaiser rolls, split

• 1 cup baby arugula

In a small bowl, stir together the mayonnaise, sun-dried tomato pesto and lemon juice. Cover and refrigerate until serving time.

In a large bowl, whisk together the vinegar, oil, garlic, mustard, salt and pepper. Add the mushrooms, onions and peppers, turning to coat with the marinade.

Heat a gas grill to medium-high or light a charcoal fire.

Remove the vegetables from the marinade, letting any excess drip off. Reserve the marinade. Grill the vegetables until they're browned on both sides and tender, about 5 minutes per side, brushing once with additional marinade during cooking.

Meanwhile, toast the rolls at the edge of the grill or in a toaster.

To assemble the burgers, divide the arugula among the 4 roll bottoms. Top with onions and peppers. Set the mushroom caps on top. Spread a quarter of the mayo on each roll top and set on top of the mushrooms.

Per serving (values are rounded to the nearest whole number): 430 calories; 207 calories from fat; 23 g fat (4 g saturated; 0 g trans fats); 1 mg cholesterol; 47 g carbohydrate; 9 g protein; 4 g fiber; 895 mg sodium.

Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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