Monday, July 28, 2008


Grilled Portobello Mushroom Sandwich Recipe (4 Servings)

Ahhhh… grilling season.  If you love burgers but you’re trying to stay away from red meat, you are gonna love this tasty recipe for thick and juicy grilled Portobello mushroom burgers.

To make this recipe even yummier, don’t skip on the basil-lemon pesto sauce that will add a tangy zip to these already super-delicious sandwiches.


4 large Portobello mushroom heads (caps)
Whole grain bread or rolls
2 teaspoons extra virgin olive oil
Organic baby spinach leaves

Ingredients for Basil-Lemon Pesto Sauce:

2 cups loosely packed fresh basil leaves

1 teaspoon fresh lemon juice
2 cloves garlic, finely chopped
Sea salt, to taste
2 tablespoons extra virgin olive oil



For the basil-lemon pesto sauce - combine basil, garlic, and salt in a food processor or blender and process until finely chopped. Add extra virgin olive oil and lemon juice. Process until smooth. Leftovers, if you’ve got them, will keep in the refrigerator for up to 2 days.

To make the Portobello burgers -

Brush each mushroom on rounded underside and rim with about half a teaspoon of extra virgin olive oil, season with sea salt. Place the mushroom heads, under sides down, on grill over medium-high heat. Grill for 3 minutes. Turn mushroom heads over and grill for another 3 to 4 minutes, rotating each mushroom about half a turn after 2 minutes; until the bottoms are browned nicely.

Brush whole grain roll with extra virgin olive oil and place on the grill during the last 1-2 minutes of cooking.

Place a grilled mushroom, under side up, on the bottom half of your whole grain sandwich bread or roll. Fill each cap with about 3-4 teaspoons of the basil-lemon pesto and top with organic baby spinach leaves.

Serve alone or with a mixed salad and balsamic vinaigrette.


Anonymous said...

Lovin' the recipes! Getting "chickened out" and red meat, um, er, not an option. Turkey meat? *shudders* Gardenburger? Oxymoron. Tentatively exploring the vegetarian waters, very scary for this raised-in-cattle-ranching-land gal!

Cathy From Colorado said...

Sounds YUMMY!...Thanks Tony for all the help and the yummy food ideas! Cathy From Colorado

nick c said...

Hey Tony,

Being the son of Italian immigrants, I've seen and tried mushrooms served up in so many different ways it makes my head spin...but this classic American treat with a Mediterranean twist is simply culinary genius! Who knew that you could dress up a big old Portobello so elegantly and tastefully?!? I'm going on vacation next week and definitely bringing this recipe along for the ride. Thanks so much!

Oh, by the way, I'm loving the "One on One" plyo legs. But I gotta know one thing, did you really hit your neighbor on the forehead with that hocker??? Dude, I couldn't stop laughing! Moments like that make this fitness thing fun!! Rock on!


Christopher said...

Awesome recipe, thanks Tony

Christopher Ortega

Angela said...

I love Portobello burgers! The recipe sounds great, you can also marinade the mushrooms, before grilling ... but.. ummm... where is the protein?!


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