Grilled Veggie-Portobello Mushroom Burgers recipe

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Ingredients

6 large portobello mushroom, stems removed
1 eggplant, sliced into 1/2 inch rounds
1 medium yellow squash, cut into 1/4-inch slices
1 zucchini, cut into 1/4-inch slices
1 (16 fl oz) bottle balsamic vinaigrette
1 (4 ounce) package crumbled blue cheese
6 hamburger buns, split and lightly toasted

Nutrition Info

490.8 calories
carbohydrate: 43.1 g
cholesterol: 14.1 mg
fat: 32.1 g
fiber: 6.9 g
protein: 12 g
saturatedFat: 6.8 g
servingSize: -
sodium: 1448.1 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.

  2. Preheat grill to medium-high heat.

  3. Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.

  4. Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.

Recipe Yield

6 servings

Recipe Note

Portobello mushrooms, winter squash, and eggplant are marinated, then grilled and topped with blue cheese in what's become a favorite at my house.

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