Portobello Burgers with Green Sauce and Smoked Mozzarella
Smoky, cheesy, and bursting with fresh herbaceous flavor, these Portobello Burgers with Green Sauce and Smoked Mozzarella are a vegetarian delight that’s anything but ordinary. Marinated in a savory blend of olive oil, balsamic vinegar, and garlic powder, the hearty portobello mushroom caps are grilled to perfection, topped with melty smoked mozzarella, and nestled onto buttery toasted buns. The vibrant green sauce, made with fresh parsley, cilantro, lime juice, and a creamy mayonnaise base, adds a tangy, zesty kick to every bite. Finished with crisp lettuce, juicy tomato slices, and a touch of charred smokiness, these burgers are perfect for summer barbecues or meatless dinner nights. Ready in just 30 minutes, they’re easy, satisfying, and sure to impress vegetarians and meat-lovers alike!
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Recipe Information
Ingredients
- 4 caps Portobello mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Garlic powder
- 4 slices Smoked mozzarella cheese
- 0.33 cup Mayonnaise
- 0.25 cup Fresh parsley
- 0.25 cup Fresh cilantro
- 1 stalk Green onion
- 2 tablespoons Lime juice
- 0.5 teaspoon Salt
- 4 Burger buns
- 2 tablespoons Butter
- 4 leaves Lettuce
- 1 Tomato
Instructions
Clean the portobello mushrooms by removing the stems and gently scraping out the gills with a spoon.
In a small bowl, mix olive oil, balsamic vinegar, garlic powder, and a pinch of salt. Brush this mixture on both sides of the portobello caps and let them marinate for 10 minutes.
Preheat your grill or stovetop grill pan to medium-high heat.
While the mushrooms marinate, prepare the green sauce. In a food processor, combine mayonnaise, parsley, cilantro, chopped green onion, lime juice, and half a teaspoon of salt. Blend until smooth and set aside.
Halve the tomato and slice it into four thick rounds for topping the burgers.
Place the mushrooms on the grill, cap side down, and cook for 5 minutes. Flip them over and grill for an additional 4-5 minutes until tender. During the last 2 minutes of cooking, place a slice of smoked mozzarella on each mushroom cap to allow it to melt.
Butter the burger buns lightly and toast them on the grill for 1-2 minutes until golden brown.
Assemble the burgers by spreading the green sauce generously on the bottom half of each toasted bun. Top with a grilled mushroom cap with melted cheese, a slice of tomato, a lettuce leaf, and the top half of the bun.
Serve warm and enjoy your smoky, zesty portobello burgers!
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 4285 mg | 186% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 35.9 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 844 mg | 65% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2919 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.
