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Portobello Cheeseburgers Recipe - Vegetarian Times

Portobello Cheeseburgers

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These thick, juicy burgers will be a hit at any cookout. Serve with buns and your favorite burger fixings.

  • 4Servings

Ingredients

  • 2 Tbs. Bragg Liquid Aminos
  • 2 Tbs. red wine
  • 4 oil-packed sun-dried tomatoes, drained, 1 Tbs. oil reserved
  • 1 tsp. Dijon mustard
  • 1/8 tsp. freshly ground black pepper
  • 8 large portobello mushrooms, stemmed, gills removed
  • 1 medium onion, cut into 4 rings
  • 4 oz. garlic-herb goat cheese

Preparation

1. Whisk together Liquid Aminos, wine, 1 Tbs. oil from tomatoes, mustard, pepper, and 1/2 cup water in bowl. Pour over mushrooms, and let marinate 10 minutes. Drain.

2. Heat grill or grill pan over medium heat. Grill mushrooms bottom side down 4 minutes; grill onion rings 5 minutes. Transfer mushrooms to platter bottom side up. Fill each of 4 mushrooms with 1 onion ring, 1 tomato, and 1 oz. cheese. Top with remaining 4 mushrooms. Secure with toothpicks. Grill burgers 10 minutes more, turning once, or until cooked through. Remove toothpicks.

Nutrition Information

  • Calories: 167
  • Carbohydrate Content: 15 g
  • Cholesterol Content: 30 mg
  • Fat Content: 9 g
  • Fiber Content: 4 g
  • Protein Content: 11 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 260 mg
  • Sugar Content: 9 g