← Back to Search Results grilling American
grilled-portobello-and-spinach-burgers-with-basil-mayonnaise

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

When a plain old brown cremini mushroom grows up, it becomes the delicious and steaky-tasting portobello. The folks around Kennett Square, Pennsylvania, the so-called mushroom capital of the world, like to grill their portobellos and top them with a little spinach. How healthy can you get?

Yield : Serves 4

Ingredients

  • ½ cup mayonnaise
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 4 large portobello mushrooms, stems removed
  • Kosher salt and freshly ground black pepper
  • Ciabatta bread or pita pockets
  • Well-washed and tom spinach leaves for topping

Directions

1. Mix together the mayonnaise, garlic, and basil in a small bowl. Set aside to let the flavors develop.

2. In another small bowl, whisk together the oil and vinegar and brush over the tops of the mushrooms thoroughly. Season with salt and pepper.

3. Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals bum down to a medium-hot fire or adjust the gas grill burners to medium.

4. Cook the mushrooms until tender all the way through. 8 to 10 minutes per side.

5. Serve on toasted ciabatta bread brushed with olive oil or in warm pita pockets. Top with a dollop of the basil mayonnaise and a handful of tom spinach leaves.


© 2007 Fred Thompson

Note from Cookstr's Editors

Nutritional information is based on using pita pockets and 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

446kcal (22%)
697mg (29%)
39g
2g
30g (46%)
0g
4g (22%)
10g
13g
10mg (3%)
3g
8g
17mg
393mg
26mcg RAE (1%)
0mg (1%)
61mg (6%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
martin-yans-china Martin Yan's China
by Martin Yan
food-to-live-by Food to Live By
by Myra Goodman
baked-explorations Baked Explorations
by Matt Lewis
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
good-to-the-grain Good to the Grain
by Kim Boyce
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?