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Grilled Portobello Burgers

7 Ratings
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Serves: 4 Prep time: 15 minutes
Source: Cook time: 15 minutes

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All you need:

  • 4 Hy-Vee portobello mushroom caps, cleaned, stems removed
  • 1/4 c. plus 8 tsp Hy-Vee Select olive oil, divided
  • 2 tbsp Hy-Vee Select balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 tsp Hy-Vee dried oregano
  • 1/4 tsp Hy-Vee salt
  • 1/4 tsp Hy-Vee black pepper
  • 8 (3/4-inch-thick) slices Hy-Vee Baking Stone Vienna bread
  • 8 slices Hy-Vee provolone cheese, divided
  • 1 avocado, pitted, peeled and sliced, divided
  • 1 medium tomato, seeded and sliced 1/4-inch thick, divided
  • 1 c. broccoli sprouts, divided
  • 4 tbsp pesto, divided

All you do:

  1. Place mushrooms, smooth side up, in a baking dish. In a small bowl, whisk together 1/4 cup olive oil, vinegar, garlic, oregano, salt and pepper; pour over mushrooms. Let stand at room temperature for 15 minutes, turning mushrooms every 5 minutes.
  2. Spray grill grate or grill pan with nonstick grill spray; preheat to medium-high heat.
  3. Lightly brush each side of each bread slice with 1/2 teaspoon olive oil. Place bread on grill or grill pan; toast on both sides. Remove and set aside.
  4. Remove mushrooms from marinade and place on grill or in grill pan; cook for 4 to 5 minutes per side or until tender, brushing with marinade during grilling.
  5. To assemble each sandwich, place 2 cheese slices on each of 4 slices of bread; top each with a mushroom and one-fourth of the avocado, tomato and sprouts. Spread 1 tablespoon pesto on each of the remaining 4 slices of bread and place pesto-side-down on top of sandwich.

Daily Values:

15% vitamin A 45% calcium
35% vitamin C 10% iron

Nutrition Facts per serving:

Calories: 710 Protein: 22g
Carbohydrate: 43g Saturated Fat: 13g
Cholesterol: 35mg Sodium: 940mg
Dietary Fiber: 7g Sugars: 3g
Fat: 50g Trans fats: 0g
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