Grilled Portabella and Brie Burgers
Indulge in the ultimate vegetarian delight with these Grilled Portabella and Brie Burgers, a gourmet twist on classic cookout fare. Large, meaty portabella mushroom caps are marinated in a bold blend of olive oil, balsamic vinegar, garlic, and fresh rosemary, then perfectly grilled to smoky, tender perfection. Topped with creamy, melted brie cheese and caramelized onions sweetened with a touch of brown sugar, these burgers are served on buttery brioche buns layered with fresh arugula and juicy tomato slices. Bursting with rich, savory flavors and refined textures, this recipe is an ideal choice for vegetarian grilling or a sophisticated burger night. Ready in just 35 minutes, these burgers are perfect for your next backyard barbecue or an elevated weeknight meal!
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Recipe Information
Ingredients
- 4 pieces Portabella mushrooms (large)
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 cloves Garlic cloves, minced
- 2 teaspoons Soy sauce
- 1 teaspoon Fresh rosemary, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Wheels of brie cheese (about 1.5 oz. each)
- 4 pieces Brioche buns
- 2 tablespoons Butter
- 1 large Yellow onion, thinly sliced
- 1 teaspoon Brown sugar
- 2 cups Arugula
- 1 large Tomato, sliced
Instructions
Clean the portabella mushrooms by gently brushing off any dirt with a damp paper towel. Remove the stems and scrape out the gills using a spoon.
In a small bowl, whisk together olive oil, balsamic vinegar, garlic, soy sauce, rosemary, salt, and pepper to make the marinade.
Place the mushrooms in a shallow dish and pour the marinade over them. Let them marinate for at least 10 minutes, turning occasionally.
While the mushrooms marinate, heat butter in a skillet over medium heat. Add the sliced onions and cook for 10-12 minutes, stirring occasionally, until caramelized. Add the brown sugar in the final few minutes of cooking and stir well. Set the onions aside.
Preheat your grill or grill pan to medium heat. Lightly oil the grates to prevent sticking.
Place the marinated mushrooms on the grill, gill side down, and cook for 5 minutes. Flip them and cook for an additional 4-5 minutes, or until they are tender and have nice grill marks.
During the last minute of grilling the mushrooms, place a wheel of brie cheese on top of each mushroom cap to slightly soften and melt.
Toast the brioche buns on the grill or in a toaster until lightly golden.
Assemble the burgers by spreading a thin layer of butter or a preferred condiment on the bottom bun. Layer arugula, a grilled mushroom cap with melted brie, caramelized onions, a slice of tomato, and then the top bun.
Serve warm and enjoy your Grilled Portabella and Brie Burgers!
Nutrition Facts
Calories |
2561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 52.3 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 931 mg | 72% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2897 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
