Grilled Portobello Mushroom Burger – a delicious recipe with portabello mushrroms, red bell pepper, zucchini, swiss, buns, Olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Quarter and seed reb pepper. Peel ans slice zucchini into lenghtwise strips. Brush portabello mushrooms caps with olive oil and drizzle a bit of balsamic vinegar on the inside of each cap.
2
Heat grill and brush grill with oil.Grill mushroom cap, red pepper and zucchini. Turn after nice grill marks appear (few minutes). Add a slice of cheese to each mushroom and close to lid to melt.
3
You can remove pepper and zucchini once you get good grill lines and red pepper is charred.
4
While vegetables are cooking, brush hamburger buns with a bit of olive oil and grill on BBQ.
5
Remove veggies & bun from grill. Peel off any heavily charred areas on red pepper. Slice into strips.
6
To assemble burger, drizzle a little balsamic vinegar on the top of each bun, add the grilled musroom, zucchini, and red pepper. Season with a little salt and pepper to taste. Enjoy!
154
kcal
Calories
10
g
Fat
3
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large portabello mushrroms (caps removed), 1 red bell pepper, 1 zucchini, 2 slices of swiss or jarlsberg cheese, and more.
Yes, Grilled Portobello Mushroom Burger falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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