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Grilled Portabello Burger recipe

Grilled Portabello Burger recipe

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  • Lunch

A healthy alternative to beef burgers. Serve them for lunch or dinner with a light salad.

286 people made this

IngredientsServes: 4

  • 2 cloves garlic, finely chopped
  • 6 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste
  • 4 large portabello mushroom caps
  • 4 burger buns
  • 1 tablespoon capers
  • 4 tablespoons mayonnaise
  • 1 tablespoon capers, drained
  • 1 large tomato, sliced
  • 4 leaves lettuce

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Turn on grill and adjust rack so it is as close to heat source as possible.
  2. In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
  3. Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the grill and cook for 5 minutes.
  4. Turn the caps and brush with the remaining dressing. Grill 4 minutes. Toast the buns lightly.
  5. In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

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Reviews & ratingsAverage global rating:(305)

Reviews in English (210)

I make a version of this but don't use oil,by poaching the mushrooms in a little stock before adding garlic,herbs and salad it makes a lower calorie lunch.A slice of grilled mozzarella is a tasty addition!-16 Jan 2012

by NITROJEN

The good news is: our fire extinguisher works. I put the mushrooms on the top rack by the broiler, set the timer for four minutes and at three heard a *poof* from the oven. I opened the door to flames shooting out and licking the cabinets above. After our fire extinguisher put out the flames and I'd cleaned up, I finished up the sandwich, and thought it was pretty good. Then my daughter pointed out that the mushrooms I'd just eaten had been sprayed with a fire extinguisher. The poison control center assured me that the f.e. has mostly baking soda inside and that I shouldn't feel any ill effects. But the man laughed at me, so I have to add the caveat to the recipe: leave off the extra baking soda by not letting your 'shrooms catch fire in the first place. Other than the fire marshall warning, these were pretty yummy sammies.-03 Jan 2006

by Resa Matteoli

I love portobello mushroom sandwiches and this homemade one rivals the best I have had in my favorite diner. I tweeked the recipe a bit to try and duplicate others I've eaten. I added grilled sweet onions, grilled peeled red peppers, and a slice of provolone. Plus I brushed the bread (NOT hamburger buns) with olive oil and grilled both sides.Very, very good!-04 Jan 2004

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