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Grilled Veggie-Portobello Mushroom Burgers

Rated as 4.18 out of 5 Stars

"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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Ingredients

2 h 26 m servings 491 cals
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Editor's Note
  • 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.

Nutrition Facts


Per Serving: 491 calories; 32.1 g fat; 43.1 g carbohydrates; 12 g protein; 14 mg cholesterol; 1448 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

This is an excellent and healthy meal. I served it with sweet potato fries. I stayed true to the recipe, only adding sliced red pepper and some red onion rings to the vegetable medley. For pre...

Most helpful critical review

I haven't tried this yet but noticed that the squash in the picture is summer not winter---big difference in moisture content.

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This is an excellent and healthy meal. I served it with sweet potato fries. I stayed true to the recipe, only adding sliced red pepper and some red onion rings to the vegetable medley. For pre...

These burgers came out really delicious. I marinated them in the dressing for about 3 hours and after grilling all the veggies were very juicy. The portabella was nice and tender while the res...

This one is a regular meal at our house now. I often make my own balsamic dressing, mix & match veggies including onion and bell pepper, and use different cheeses at times. Yummy!

Wow wow wow. This was amazing! We didn't have bread of any kind so we just ate them breadless. Used goat cheese instead of bleu. Used broiler instead of grill. Added some fresh red bell pepper f...

This was delicious, even though I forgot the blue cheese. Great combo of veggies! I used homemade balsamic vinaigrette, and I didn't have time to marinate, but they still had plenty of flavor. A...

I haven't tried this yet but noticed that the squash in the picture is summer not winter---big difference in moisture content.

This was alright, but I wouldn't call it spectacular. I wasn't a huge fan of the bleu cheese...maybe it would be better with something else? I will try it again though, just to be sure!

Excellent, but too big to handle and had some vegetables that we're not fond of. I used the process with grilled onions, red pepper and onions instead. My husband was drooling. Paired it with...

This was just boring. We had to spice it up with quite a bit more bleu cheese and some dijon mustard. I think a more complex marinade would have helped a lot.