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Meatless Mondays: Portobello Mushroom Burgers

Apr 09, 2012 11:36PM ● By Anonymous

These portobello mushroom burgers do just that. Notorious for satisfying even the most stalwart meat-eaters, portobello mushrooms are heavy on potassium and selenium and low on calories. And topping them with cheese adds a little boost of protein.

Have I mentioned that they're delicious? Well they are. Pair them with a salad or coleslaw, and you've got a perfect, picnicy meal.

The following recipe, adapted from one found here, calls for the mushrooms to be grilled. But if you don't have a grill, you can broil them in your oven. Just put them on a wire rack with a cookie sheet under it, and broil for about 5 minutes on both sides.

And feel free to top them with your favorite add-ons. I particularly like caramelized onions, roasted red peppers, and some crispy lettuce.


  • 4 portobello mushroom caps
  • 1/4 cup balsamic vinegar
  • 2 tbsp. olive oil
  • 1 tsp. fresh basil
  • 1 tsp. fresh oregano
  • 1 tbsp. minced garlic
  • salt and pepper to taste
  • 4 (1 ounce) slices provolone or cheddar cheese.
  1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
  2. Preheat grill for medium-high heat.
  3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.