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Grilled Portobello Mushroom Burgers

Grilled Portobello Mushroom Burgers


  • 2/3 cup balsamic vinegar
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 2 sprigs fresh rosemary
  • 2 cloves garlic, halved lengthwise
  • 2 teaspoons olive oil
  • 1/3 cup fat-free chicken broth
  • 2 tablespoons chopped rosemary
  • 1/2 teaspoon salt
  • 4 portobello mushroom caps (1 1/2 pounds), stems removed
  • 4 roasted red pepper halves
  • 4 Portuguese or Kaiser rolls, split and toasted
  • 6 ounces smoked or fresh mozzarella, sliced


    Balsamic Glaze:

    1. Simmer vinegar, sugar, water and rosemary sprigs in small saucepan for 12-14 minutes or until reduced to 2 1/2 tablespoons. Discard rosemary; cool. Meanwhile, in small, covered microwave-safe dish, microwave garlic and oil at medium-low power for 45 seconds or until soft. Mash; stir in broth, chopped rosemary and salt.


    1. Preheat grill pan or grill. Brush undersides of Portobello mushrooms liberally with garlic mixture. Grill Portobello mushrooms for 3-4 minutes. Brush tops; flip and grill 3-4 minutes more. Place roasted pepper halves on bottom halves of rolls and drizzle each with 1/2 teaspoon of the glaze. Top with grilled Portobello mushrooms and mozzarella slices; drizzle each with an additional 1/2 teaspoon of the glaze. Cut in half and serve.

    Nutrition Information

    Per serving: 394 kcal cal., 15 g fat (6 g sat. fat), 914 mg sodium, 3 g fiber, 13 g sugar, 18 g pro., 292 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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