Portobello Mushroom Burgers

4.5 of 5 (11)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 151.6
  • Total Fat: 13.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.8 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.6 g

View full nutritional breakdown of Portobello Mushroom Burgers calories by ingredient


A great no cholesterol substitution for regular hamburgers. A great no cholesterol substitution for regular hamburgers.
Number of Servings: 4


    4 Portobello Mushrooms
    1/4 cup EVOO (olive oil)
    2 Tbsp Balsamic vinegar
    2 cloves garlic, minced
    1 tsp dried basil
    1 tsp dried oregano
    salt and pepper to taste
    Optional sliced cheese


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, turning twice.
Preheat grill for medium-high heat.
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.

Number of Servings: 4

Recipe submitted by SparkPeople user JENNDSLP.

Member Ratings For This Recipe

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    Very Good
    1 of 1 people found this review helpful
    I wanted something more filling so after I coated the top of the mushrooms I flipped them over, took out the stem and filled with leftover brown rice, black beans, meat, some seasonings and finished off by sprinkling some shredded cheese on top. I put it in the oven at 350 for 30 mins. Good stuff! - 10/18/11

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    A great dinner with brown rice and broccoli. Forget the buns! - 1/16/12

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    I loved it, I didnt have balsamic so I used red wine in stead and it was amazing, the hubby isnt gonna go for it as a burger substitute but I could do it - 9/26/11

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    These are amazing! We grill red peppers and add them on top of the cheese. - 4/8/11

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    Great recipe, simple to make and very tasty! - 4/6/10