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Portabella Mushroom Burger by Dr. Janet – Dinner Easy Recipe

Grilled Portobello Mushoom - Dinner Easy Recipe by bowdabrablog

Portobello Mushoom Burger – Recipe by Dr.Janet

Portobello mushrooms can be eaten raw or cooked like any kind of mushrooms, but the size of the Portobello mushroom is an easy replacement for a burger or meat on any sandwich. So why  not grill up a Portobello mushroom burger for your today’s Dinner?

Pesto is the ketchup on a Portobello burger. Make a simple pesto with heart healthy walnuts, instead of expensive pine nuts, and fresh basil leaves, olive oil, and garlic to spread on your burger!


Yield: 4 servings (1 serving =1 Portobello mushroom cap with 1 Tablespoon of pesto)

  • 4 Portobello mushrooms, stem and gills removed
  • 4 whole wheat burger buns
  • 2 red bell peppers, cut in half
  • 1 Tablespoon of olive oil
  • 2 cups of fresh arugula

Mushroom Marinade (Homemade Italian Dressing)

  • 1/4 cup olive oil
  • 2 Tablespoons of white vinegar
  • 1 Tablespoon of a salt substitute with herbs and spices

Heart Healthy Pesto:

  • 2 oz fresh basil leaves (about 1 cup)
  • 1 cup walnut halves
  • ½ cup olive oil
  • 3 large garlic cloves


Pre-heat grill to 350 ° F. Whisk together the mushroom marinade ingredients. Brush marinade onto to both sides of the mushroom caps. Let marinade sit for 10 minutes. Grill mushrooms for 3 minutes on both sides. Sauté red bell pepper halves with olive oil until peppers are soft and browned on both sides. Place all pesto ingredients into a food processor and blend pesto until a spreadable consistency.

Time to build your burger. On one half a bun, place the grilled Portobello mushroom cap, sautéed red bell pepper, and ½ cup arugula. On the other half of the bun, spread 1 Tablespoons of pesto and place the bun on top of the other bun to complete your burger!

Nutrition Facts Per Serving:
Calories: 297 kcal
Fat: 15 g
Cholesterol: 0 mg
Carbohydrates: 34 g
Dietary Fiber: 7g
Protein: 10g
Sodium: 203 mg

Click to know more about Dr.Janet

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