Portobello Mushroom Burgers

  • Yield: 2 servings


2 portobello mushrooms, stems removed
1teaspoon extra-virgin olive oil, for brushing on the portobellos
1/4teaspoon salt
1/8teaspoon black pepper
2 whole-wheat hamburger buns
2tablespoons fat free mayonnaise
2teaspoons fresh tarragon, chopped
2slices fresh mozzarella, sliced 1/4-inch thick
1 red bell pepper, roasted and sliced into strips


  1. Preheat a grill to medium-high heat or place a grill pan over medium high heat on the stove.
  2. Clean the tops of the portobello mushrooms by rubbing them with a wet paper towel. Scrape the “gills” out of the underside with a spoon.  Brush both sides with olive oil, season with salt and pepper to taste and place on the grill or grill pan.  Grill for 2 to 3 minutes, flip and grill the other side for another 2 to 3 minutes.
  3. Grill the buns cut side down for about 30 seconds. Return grilled buns to a serving platter and set aside.
  4. In a small bowl, mix the mayonnaise and chopped tarragon together. Spread lightly on the grilled hamburger bun tops.
  5. On the bun bottom, add a slice of mozzarella.  Top with the mushroom caps, then half of the roasted red pepper strips and complete with the tarragon spread bun top.
Recipe by Sara of Suburban Spoon, courtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 236
  • Fat 8.1g
  • Saturated Fat 3.7g
  • Cholesterol 12mg
  • Sodium 374mg
  • Carbohydrate 29.9g
  • Fiber 4.2g
  • Sugars 7.7g
  • Protein 13.2g