Grilled Veggie-Portobello Mushroom Burgers Portobello mushrooms, winter squash, and eggplant are marinated, then grilled and topped with blue cheese in what’s become a favorite at my house.
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.Advertisement
Preheat grill to medium-high heat.
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.
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.
Per Serving: 491 calories; protein 12g; carbohydrates 43.1g; fat 32.1g; cholesterol 14.1mg; sodium 1448.1mg. The nutrition data for this recipe includes information for the full amount of the balsamic vinaigrette marinade. Depending on the marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.