Thursday, April 7, 2011

80--- Portobello Burgers

I guess I have a thing for mushrooms lately. A big juicy portobello can easily take the place of beef on a burger. I also made a roasted tomato & goat cheese spread to add another dimension. AND my caramelized red onion relish. Delish! You can make your mushroom on the grill if you choose, but it's still quite chilly here so I roasted mine along with the peppers and tomatoes in the oven. So easy!

Portobello Burgers
Serves 4

4 buns of your choice, sliced in half (if not already

4 large portobello mushrooms, washed and stemmed

2 red peppers, stemmed, seeded and sliced into quarters (lengthwise)

2 tsp olive oil

2 tsp balsamic vinegar

1 tsp vegetable seasoning

~1 cup Caramelized Red Onion Relish

2 cups fresh baby spinach leaves

Olive Oil cooking spray


1/2 cup cherry tomatoes

1 tsp fresh basil, chopped

1 garlic clove, pressed and minced

1/2 tsp olive oil

2 oz goat cheese

Preheat oven to 425 degrees. Spray a 9x13" baking dish with cooking spray. Place mushrooms (face down) and pepper slices in dish. Combine olive oil and balsamic vinegar in a small bowl. Use a pastry brush to lightly brush vegetables with mixture. Sprinkle with vegetable seasoning (I used McCormicks). In a oven-safe dish, combine cherry tomatoes, basil, garlic and 1/2 tsp olive oil for spread. Place mushrooms, pepper, and tomato mixture in oven. Bake for 15-20 minutes, or until mushrooms soften. Flip peppers halfway through cooking. Remove both dishes from oven and remove mushrooms from baking dish. Set aside tomato mixture.

Place oven on high broil. Place peppers in baking dish back in oven on top rack and allow to char slightly, ~2-3 minutes. If you would like to toast your buns; spray each with olive oil cooking spray and broil on top rack until toasted slightly (watch carefully).

For spread: place tomato mixture and goat cheese into a food processor. Process until pureed.

To assemble: brush bottom bun with 1 Tbsp goat cheese spread, then layer one mushroom, 2 slices roasted peppers, then spinach. Place 3 Tbsp caramelized red onion relish on top bun and assemble.

Nutrition Info per 1 burger with toppings: 303 calories, 7 g fat, 14 g protein, 37 g carbohydrates, 7.5 g fiber


  1. Looks delish! I know my husband would love these. I use to hate mushrooms so when I first met him I told him I was allergic, but he caught on one day and made me try portobellos and now I love them too! Great nutritional break down too!

  2. Yum! I was a vegetarian for 4 years in middle and high school, and I used to eat portobello burgers all the time. Now one of my close friends is a pescatarian - I'll have to remember to make these for her (and me!) on the grill this summer!