Balsamic Portobello Mushroom Burger
Balsamic Portobello Mushroom Burger

This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: Less than 1 hour
  • Prep: 10 minutes (plus 30 for marinating)
  • Cook: 6 minutes

Nutrition Facts

Amount per serving:
Total Calories: 351 calories
  • 262mg Sodium
  • 39g Carbs
  • 9g Fiber
  • 20g Fat
  • 2.5g Saturated Fat
  • 9g Protein
351 calories262mg39g9g20g9g2.5g

This veggie burger recipe is healthy and deceivingly easy to make. Simply marinate these meaty mushrooms in a sweet-tart vinigrette for a flavorful and low-calorie dish that even carnivores can enjoy.


  • For balsamic vinaigrette:
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon granulated sugar
  • 1/8 teaspoon fresh thyme leaves
  • 1/8 teaspoon minced fresh garlic
  • 1 pinch kosher salt
  • Freshly ground black pepper
  • For burgers:
  • 4 organic portobello mushrooms, cleaned and stems removed
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 teaspoon olive oil
  • 4 whole-wheat buns, toasted
  • Frisée lettuce (optional)
  • 1/4 red onion, thinly sliced
  • 1/2 avocado, cut into 1/4-inch slices
  • 1/2 tomato, preferably heirloom, cut into 1/4-inch slices



1. To make balsamic vinaigrette whisk all ingredients in a medium bowl until incorporated.
2. In a large, shallow dish, drizzle mushrooms with vinaigrette and marinate for at least 30 minutes (or overnight, covered and refrigerated). Season with salt, pepper, and 1/4 teaspoon olive oil (or just enough to lightly coat surface).
3. Meanwhile, preheat the grill to medium-high. Add mushrooms and grill for 3 minutes; flip and cook them for another 3 minutes.
4. To build burgers, place frisée (if using) and a mushroom on each bun bottom. Add onion, avocado, tomato, and a bun top. 


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