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Portobello mushroom burgers recipe

Portobello mushroom burgers recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

A healthy alternative to your typical burger! These are made with flat portobello mushrooms, which should be around 8cm in diameter. Wrapped in turkey rashers, this one low calorie meal that's totally delicious.

32 people made this

IngredientsServes: 2

  • 2 portobello mushroom caps
  • 4 turkey rashers
  • 3 teaspoons horseradish sauce
  • 2 leaves cos lettuce
  • 2 slices tomato
  • 2 baps or burger buns

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Preheat oven to 230 C / Gas 8. Line a baking tray with foil, and lightly grease it. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a burger.
  2. Wrap 2 turkey rashers around each mushroom, tucking the ends under the stem. Place the mushrooms on the baking tray. Bake for 10 to 15 minutes. Remove mushrooms from tray to kitchen paper to drain.
  3. Spread 1 1/2 teaspoons of the horseradish sauce over each bap (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each, then top with the mushroom burger.

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Reviews & ratingsAverage global rating:(31)

Reviews in English (22)

by breeannestop

This was really delicious. I marinated my mushrooms with sliced onions in olive oil and balsamic vinegar before putting them in the oven. I also mixed some horseradish with mayo and the flavors were great! Thanks!-23 Jul 2008

by stellaluna

My husband and I loved this recipe and will definately be making it again. I did add a thick slice of vidalia onion that I had sauteed in butter on both sides until well browned and softened. My addition made the sandwich a bit on the tall side, but delicious to eat!-07 Mar 2006


These were excellent and so easy to make. A nice change of pace from regular burgers. Just watch out - the horseradish sauce is REALLY overwhelming. I would go lighter on that next time. It's hard to taste the other ingredients through that. Thanks for a great recipe, Elizabeth!-05 May 2003

Vegetarian Mushroom Burger With Mozzarella Cheese Recipe

Mitch Mandel and Thomas MacDonald

Veggie burgers may seem like safe havens for nonmeat eaters and calorie counters alike, but the shocking truth we discovered after years of analyzing restaurant nutritional information is that vegetarian burgers offer little to no refuge from the onslaught of calories, fat, and sodium found in beef burgers. We don't mess around with fake patties in this mushroom burger recipe either instead, we go straight for a meaty portobello cap, rubbed in olive oil and balsamic, and topped with a crown of melted mozz. Even if you're a beef buff, we think you'll like this meatless burger.

Nutrition: 370 calories, 16 g fat (4 g saturated), 540 mg sodium

Serves 4

Related Video

What can I add? This recipe is as good as everyone else reports. Finally I know how to do portobello burgers.

After making this recipe a number of times, I've finally found the perfect combination. The amounts are for 3 portobellos. Thinly slice half of a red onion and a red pepper. Saute in olive oil to caramelize the onion and cook the red pepper. Takes about 20 minutes, finishing on low heat. Meanwhile, I make about 1/3 of the sauce, using Hellman's/Best Foods mayo. I chop 3 cloves of garlic and let it steep in 1/4 - 1/3 cup olive oil. About 10 minutes before cooking, I brush the mushroom tops with the garlic infused oil, then turn the 'shrooms gill-side up and dot with the remaining oil and garlic. I don't use the mesquite wood chips! Prepare your barbecue (gas, charcoal, or George). On my gas BBQ, cooking 4 minutes per side was perfect, beginning gill side UP. Serve on buns (perfection in the SF Bay Area is Alvarado Street sprouted burger buns) with lots of mayo sauce, and sautéed onions and peppers. I don't use the tomato or lettuce. That becomes a side salad. YUM!

So yummy! I made these in the George Forman and they came out tender and yummy! I made them for my brother and sister in laws family for their once a week vegetarian meal. My eat meat brother even agreed that they were good. The sauce is a wonderful touch.

Everyone I've made this for loves it. My "meat and potatoes" eating son ate 2 and my "vegan" other son enjoyed every morsel( we used vegan mayo for his sauce). Wouldn't change a thing especially the mesquite wood smoke.

Oh, yummy! I did this without the wood chips, but followed the recipe otherwise. I think the sauce would be good on regular burgers, too!

What a great sauce! I halved the first four ingredients. It was plenty for 3 mushroom burgers had enough left to dip my french fries!

Maybe I did something wrong. I rarely think anything is unedible but I found this to be. The mayo was overwhelming and I love mayo and I didn't even use all of it. I felt I wasted a 1/3 cup of my homegrown basil.

Great and easy, an awesome alternative to burgers and brats at barbecues, especially when you have vegetarian guests. I used about half the mayonnaise it called for both times I made this and it was PLENTY. Definitely worth a try.

Great! I even used the Basil-Mustard Sauce mixed with Ketchup for the Fries.

I too added balsamic vinegar to the marinade. Used my Krups Panini grill to prepare the mushrooms with great results. Topped finished "burgers" with creamy havarti and sliced red onions along with the romaine, and tomato. Used a multi-grain bread in place of a bun. Made the basil-mustard-mayo sauce and wasn't really impressed by it. The mushrooms themselves were succulent, juicy, and very delicious.

Yummy. Easy to make and very good! Added some bottle horseradish to the sauce for some kick and it was wonderful. Didn't use all of the mayo called for either, since I'm not a huge mayo fan. The balsamic marinade is key for the mushrooms!

These were absolutely delicious. We did make a couple variations. Marinated the portobellos in balsamic vinegar, olive oil, and garlic. We don't have a grill, so we broiled them for about 4 minutes on each side, which seemed to work quite well. We used thick slices of potato-rosemary bread, and added some warmed-up brie on top. The combination of sauce, balsamic, brie, and rosemary flavor was wonderful. (I also had some sliced pickled jalepenos with mine, which added a nice kick.)

This is a great recipe - the non-meat eaters at my BBQ really enjoyed it, and the basil mustard sauce is very versatile.

This was a hit at my house-warming BBQ! Each flavor played off the other. Everyone asked me for the receipe and as always I quite willingly replied, "Why Epicurious". Thanks again.

The sauce is excellant. Truly enjoy making this dish. For a different twist try it with grilled squash, zucchini, red onions, and called a veggie burger. serve with roasted potatoe wedges. Happy cooking.

This is fantastic. I have passed this on to many friends and they too are thrilled. Never thought Iɽ eat vegetarian. Of courase, what wouldn't taste great with Portobello's. I've done this in a grill pan and it's just as good.

This was one of the biggest hits yet here at the house. I never thought I could eat a vegetarian meal and like it. I do think I used too much oil on the mushrooms, because it kept falling into the fire and causing the flames to grow too big, but I will tone the oil down next time. It's a keeper!!

These are great! They're juicier than real burgers and more flavorful. The sauce is delicious on any kind of burgers too. I also added some avocado slices and swiss cheese.

These turned out beautifully, moist, tasty and so chewable! My 10-year-old couldn't stop raving and said the meal was one of the best she's ever had. I made topped them with a slice of Leerdammer cheese (a mild Dutch cheese) and served them on toasted croissants since it's hard to get burger buns in Belgium! My 18-month-old and 5-year-old also loved them.

A perfect vegetarian meal!

Made this recipe for my Wisconsin beef eating family and they all loved it. Next time I'll try to find bigger mushrooms to allow for shrinkage.

I made these for vegetarians at a cookout. They were a big hit. I did not make the mustard sauce but served the caps with roasted red peppers also brushed with the garlic-oil and danish blue cheese.

My carnivorous husband raved about this dish and is wondering how we can get his ag teacher dad to try it. I used a fat-free mayo because it's what we had in the house. I used a stove-top grill pan and had to cook the mushrooms a minute or two longer. By the way, the leftover mayo is excellent with steamed artichokes.

The basil mayo mix is delicious. I added the garlic into the mayo and just brushed the mushrooms with some spray olive oil. When my garden basil is gone, I'm going to substitute fresh rosemary. Sauteed red onions and red bell peppers thinly sliced, with some basil and olive oil is delicious on top instead of tomato, too.

Quick, easy, and delicious! We substituted dry basil and stone ground mustard and cooked it on a gas grill. They still came out great!

Portobello Mushroom Nutrition:

Portobello mushrooms are a great source of nutrients including selenium and potassium and still contain 5 grams of protein and 3 grams of fiber (in a 1 cup serving). While low in calories these little mushrooms still have a meaty texture and are quite filling. Along with selenium and potassium they also contain B vitamins, potassium, and copper!

Along with the mushroom I chose to add quick caramelized onions and cashew nut cheese as complimentary burger toppings along with crunchy cabbage, juicy tomato, and crisp lettuce. The combination is stellar. Tangy sweetness from the onions and creaminess from the cashew cheese compliment the meaty portobello perfectly.

I’m not going to lie, it was slight torture trying to get through taking these pictures without biting into this juicy, flavorful, stack of deliciousness.

Have you made healthy portobello mushroom burgers before? What’s your favourite kind of veggie burger stand-in? I’d love to read about it in the comments below!

Grilled Portobello Mushrooms

Portobello mushrooms are probably my favorite vegan burger. They are easy to prepare and they take on the flavor of whatever marinade you choose. You could serve these on whole-grain buns for a cookout, but for a wholesome, easy meal at home, serve them on a bed of grains with a salad.

Find this recipe and more bbq ideas in the Forks Over Knives Recipe App.

I LOVE brioche buns….they are buttery and delicious and I am thrilled that they now carry them in my local grocery store. If you can’t find them, then just use your favorite burger bun.

I added baby spinach and tomato to my burgers, but you could really add any of your favorite burger accoutrements (pickles, onions, etc.).

Now, the Shake Shack makes a special sauce for their burgers that is just delicious, so I felt the need to create something a little fancier than plain ‘ole ketchup for my burgers.

Here is a very simple but super delicious Sweet and Spicy Ketchup. It’s drinkable…..kidding…..sort of.

Vegan Supplements: Which Ones Do You Need?

I’m here with a message that, without a doubt, isn’t going to make me the most popular guy at the vegan potluck.

But it’s one I believe is absolutely critical to the long term health of our movement, and that’s why I’m committed to sharing it. Here goes…

Vegans need more than just B12.

Sure, Vitamin B12 might be the only supplement required by vegans in order to survive. But if you’re anything like me, you’re interested in much more than survival — you want to thrive.

The Preparation

Portobello Bun

  • ½tablespoonextra virgin coconut oil
  • 1 clove garlic, minced
  • 1teaspoon oregano
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • 2 caps portobello mushroom caps

Delicious Burger Patty

  • 6 ounces organic grass fed beef
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup shredded cheddar cheese

Yes, I&rsquom married to a cattle rancher. Why do you ask?

This is definitely one of those recipes that leaves Marlboro Man and pretty much any self-respecting cowboy in the region scratching his head and wondering what its purpose on earth is. Mushrooms disguising themselves as beef: are you aware of this phenomenon? I have a mushroom recipe in my cookbook (I prepared it on the TODAY show a couple of weeks ago) that is so out of this world delicious, I can&rsquot even wrap my brain around it. That recipe involves white button mushrooms cooking so long in a pot of red wine and butter, they are literally transformed into something other than mushrooms. They&rsquore almost meat-like in texture and consistency. Scrumptious. Portobello mushrooms cooked on the grill take on that same meat-like consistency.

Portobello mushroom burgers are just that: burgers in which the meat patty is substituted with cooked Portobello mushrooms. It might seem strange for the wife of a cattle rancher to sink her teeth into something so decidedly non-beef&hellipbut I&rsquom a rebel that way.

To give this batch of Portobello burgers a nice little twist, I threw a lovely slice of Prosciutto on the top of each one.

A burger made with fungus and salty Italian ham? What&rsquos the world coming to?

Start by making a simple little sandwich spread: throw some mayo into the food processor.

Then throw in a bunch of basil leaves. You can also add a little lemon and garlic if you want to get really fancy&hellipbut basil and mayo is poifect for me.

Pulse pulse pulse&hellipyou want the basil to really break up and become one with the mayo. Set the basil mayo aside.

I rinse the heck out of Portobello mushrooms. If that&rsquos against the law somehow, please don&rsquot tell me about it. I don&rsquot trust all those little gills on the underbelly.

They trap things. I just know it.

Zeez ezz red wine. Normally I&rsquod use something really red and rich like Burgundy or Cabernet. But I didn&rsquot want to open a new bottle, and I like Pinot Noir.

Just for kicks (and this is seriously optional), soak the mushrooms in the red wine for 20 to 30 minutes.

Again, totally optional. And truth be told, I&rsquom not even convinced the wine makes an enormous difference in flavor in the end. But I&rsquom all for erring on the side of soaking things in red wine.

When in doubt, soak in red wine. That&rsquos my motto.

When they&rsquore finished soaking (or not soaking, if you&rsquore smart and are forgoing that step) throw &rsquoem on the grill (or a grill pan on the stove, if you hate messing with charcoal.) Drizzle on a little olive oil, sprinkle with salt and pepper, and grill the babies for at least 10 to 15 minutes over medium to medium-low heat.

Oh my gosh. What a lovely delight.

This is one that I soaked in red wine. Notice the color tinge.

Now throw on a slice of cheese. I used Provolone, but you can use mozzarella or Swiss or any ol&rsquo cheese that floats your boat, makes your skirt fly up, or tickles your fancy. Let it melt on the grill, then remove it and place it on a plate while you cook the other Portobellos.

Note: You just want to put the cheese on four of the eight Portobellos. You&rsquoll see why in a minute.

Next, grab some Kaiser rolls. Crusty is best.

Then drizzle olive oil onto a hot griddle and place the halved rolls face down on the oil. You want them to get crispy!

When all the mushrooms are grilled and ready&mdashfour topped with melted cheese, four without&mdashspread all the toasted rolls with the basil mayonnaise.

Be generous! You want to taste its basilness.

Now, on the bottom of each roll, place one of the cheese-topped Portobellos. Then top each cheese-topped Portobello with a second mushroom.

Next, grab some thin, flavorful Prosciutto.

Fold it over onto the top of each one.

(This ingredient is completely optional. I just threw it on at the end to be playful.

And finally&mdashoh, my&mdashtop the whole thing with a couple of basil leaves. This happens to be lettuce leaf basil, which is one of the few things in my garden that has survived the oppressive heat of the past month.

Note: If you have a garden, plant some of this stuff. It&rsquos flavorful and precious.

Throw on the top of the bun&hellip

Even if Marlboro Man won&rsquot.

Enjoy this, my friends&hellipeven if Marlboro Man and the cowboys won&rsquot.

Portobello Mushroom Cheeseburgers

Large portobello mushrooms are perfect burger material, just the right size for a meaty and satisfying meal. I like them best with Gruyère cheese on top.


  • 1 tablespoon red wine vinegar or sherry vinegar
  • Salt
  • freshly ground pepper to taste
  • 1 garlic clove, green shoot removed, minced or pureed
  • 3 tablespoons extra virgin olive oil
  • 4 large portobello mushrooms, stems removed
  • 1 6-ounce bag baby spinach
  • 4 1/2-ounce slices cheddar or Gruyère cheese
  • Whole grain hamburger buns and the condiments of your choice
  • condiments of your choice


  1. Whisk together the vinegar, salt, pepper, garlic and olive oil. Toss with the mushroom caps in a wide bowl. Rub the marinade over the tops of the mushroom caps and place them on a baking sheet, rounded side up. Let sit for 15 minutes. Don’t rinse the bowl, because you’ll use any oil and vinegar residue to dress the spinach.
  2. Bring a large pot of water to a boil, salt generously and blanch the spinach for 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Chop coarsely and toss in the bowl with the residue of the marinade. Set aside.
  3. Prepare a medium-hot grill, heat a heavy skillet over medium-high heat, or preheat an electric grill or panini pan on medium-high. Season the mushrooms as desired with salt and pepper. Place the mushrooms on the hot grill or pan, rounded side down. Cook them for about 6 to 8 minutes, depending on the thickness, until lightly browned, and moist. Turn over and cook for another 6 minutes. Turn over for a minute to reheat the top, then flip back over and place the cheese on top. Continue to cook until the cheese melts. If using a panini grill, cook 6 to 8 minutes. Open the grill and place the cheese on top. Wait for it to melt. Place a mound of spinach on the bottom half of each hamburger bun and place the mushrooms, rounded side up, on top of the spinach. Top with your choice of condiments and serve.

Advance preparation: You can marinate the mushrooms for up to a day.


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