Mini Portobello Burgers

Print Recipe
Mini Portobello Burgers
mini portobello mushroom burgers
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
burgers
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
burgers
mini portobello mushroom burgers
Instructions
  1. Heat grill or grill pan to medium-high heat.
  2. Trim the stems from the mushrooms. Slice the eggplant, squash, and zucchini into 1/4-inch-thick rounds. Brush vegetables with canola oil, sprinkle with salt, and grill until softened and grill marks have formed — about 10 minutes each side. (Brush with oil as needed to prevent sticking.)
  3. Transfer to a baking pan. Heat broiler to low. Split the buns, brush the tops with the sesame oil, and sprinkle with sesame seeds. Layer the squash, zucchini, eggplant, and mushroom on the bottom bun halves. Top each with cheese and broil until cheese melts, about 1 minute. Top with remaining seeded bun tops and serve hot.
Recipe Notes

These burgers are delicious. The mushroom makes a fantastic meat substitute, so you don't miss the traditional beef patty. The vegetables provide an abundance of nutrition in burger format. These burgers serve very well with some fries. It is comfort food in a really healthy way. As I don't eat the traditional beef burger this is now my go to burger recipe. Huge thanks to Country Living for this one.

Subscribe

GMOS

 Subscribe to our newsletter and never miss a recipe!  

 Sign up now and receive our FREE E-Book The No Nonsense Guide To the Truth about GMO's.

Check your inbox or spam folder now to confirm your subscription to receive our free E-Book.

Leave a Comment