It takes little time to prepare this rhubarb crisp. We had rhubarb coming out of our ears when we were kids in Alaska. People will eat it up and this recipe is a fantastic way to use it.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 mushroom burgers |
Ingredients
- 4 large portobello mushroom caps
- ½ cup soy sauce
- ½ cup balsamic vinegar
- 4 cloves garlic, chopped, or more to taste
- 1 large red bell pepper
- 1 cup reduced-fat mayonnaise
- 1 tablespoon cayenne pepper, or to taste
- 4 hamburger buns, split
Instructions
- Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
- Preheat grill for medium-high heat and lightly oil the grate.
- Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
- Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
- Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.
- The nutrition data for this recipe includes the full amount of the red pepper mayonnaise. The actual amount of the mayonnaise consumed will vary.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 2459 mg |
| Sugars | 9 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!!
For those who felt the Balsamic was overpowering – I use White Balsamic almost exclusively. A bit lighter and doesn’t seem as sweet. Many kinds available – I like the Peach.
I tried this recipe yesterday. I am working on one vegetarian meal a week. It was okay but I wouldn’t make it again.
This was good. I like the marinade for the mushrooms but what was so outstanding was the red pepper mayo!! So simple yet so good.
My husband and I really enjoyed these. I liked the fact that it used simple ingredients I had on hand. The red pepper mayo was delicious. I also did not use as much cayenne as it called for. Just about 6 dashes and it was plenty hot. I could only marinate for 1 1/2 hours and the flavor was perfect.
Blech! Maybe I did something wrong because the other reviews seem to be great, but the mushrooms soaked up so much of the marinade that all we could taste was the vinegar. The mayonnaise was good, but I won’t be trying these burgers again.
This was excellent!!! However, I didnt really measure the ingredients for the marinade and it turned out great. Also, make sure to use a good quality balsamic vinegar,it does make a huge differernce (no matter the recipe), a good balsalmic is on the thicker side. I also grilled slice beefsteak tomato slices on the grill and added a slice of sharp cheddar to compliment my shroom.
YUM! The marinade gave the mushrooms a wonderful flavor. The mayo was great, but a bit spicy for me, so I’d reduce the cayenne next time, but that’s my preference. Instead of roasting a pepper, I had a jar of roasted peppers and onions, so I went w/ that…perfect! I served these on ‘Soft Onion Sandwich Rolls’ also from this site. I will be making these again! Thanks for sharing. 🙂