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Grilled Portobello Burgers

Grilled Portobello Burgers
This Recipe Is:

WebMD Recipe from

  • 8 medium
    Portobello caps
  • 4 large
    shallots, thinly sliced
  • 4 tablespoons
    vinegar, sherry vinegar is best, but expensive
  • 2 teaspoons
    dried thyme or 2 tablespoons fresh
  • 2 tablespoons
    vegan Worcestershire sauce
  • 2 tablespoons
    Dijon mustard
  • thick slices of rustic whole wheat bread, cut from a loaf
  • 1 8.25 ounce can
    beets, drained and cut into sticks
  • 4 big handfuls
    arugula, you can substitute baby spinach
  •  crumbled
    goat cheese, optional
    canola oil
  1. Heat 2 tablespoon of canola oil in a pan over medium-high heat, then add shallots, season with salt and pepper, and stir frequently.  After they are slightly brown, add 2 tablespoons vinegar and cook for another minute.  Remove from heat.
  2. Preheat your grill to high.  Mix thyme, Worcestershire, and Dijon mustard in a bowl, season with salt and pepper, then dip the top of each Portobello cap into the mixture.  It has a lot of flavor, so you don't need to really coat the mushrooms in it.  Place the mushrooms top-side down on the grill.  Grill for 3 minutes or until they are well-marked by the grill, flip and grill for another 3 minutes or so.  Just watch them carefully so they don't burn.
  3. Drizzle some oil on both sides of the bread and season with salt and pepper.  Grill for 1-2 minutes per side, again looking for marks but not letting them burn.
  4. Wrap mushrooms and bread in foil and mix beets with arugula in a large bowl.  Add 2 tablespoons canola, 2 tablespoons vinegar, salt and pepper, and toss to coat, adding goat cheese if using it.
  5. Put salad on plates, top each with bread, 2 mushrooms, and caramelized shallots.
Nutritional Information

Makes: 4 servings
  • Calories410
  • Carbohydrates29.7 g
    • Dietary fiber5.1 g
  • Cholesterol19 mg
  • Fat28 g
    • Saturated fat5.1 g
  • Sodium527 mg
  • Protein13.3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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