Portobello Mushroom Burgers

  • Yield 2 servings

Grilled mushroom, roasted red pepper, fresh mozzarella and tarragon spread on a whole wheat bun will satisfy burger cravings without expanding waistlines.


2 portobello mushrooms, stems removed
1 teaspoon extra-virgin olive oil, for brushing on the portobellos
1/4 teaspoon salt
1/8 teaspoon black pepper
2 whole-wheat hamburger buns
2 tablespoons fat free mayonnaise
2 teaspoons fresh tarragon, chopped
2 slices 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



Get every new post delivered to your Inbox.

Join 261 other followers