Portobello Stuffed Mushroom Burger

Portobello Stuffed Mushroom Burger

Questoria 0

"This mushroom is so big, you don't need beef in your burger! We don't normally add more toppings, but a slice of Vidalia® onion would be good."


25 m servings 195 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet.
  3. Place spinach in microwave-safe bowl, sprinkle with a few drops of water, and microwave on high for one minute. Chop cooked spinach; mix with Cheddar cheese, cottage cheese, garlic powder, and salt. Spread spinach mixture onto prepared mushroom caps.
  4. Bake in preheated oven until the mushrooms are tender, about 12 minutes. Serve on hamburger buns.
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Your rating



  1. 14 Ratings


Excellent!! I thought i might not like the combination of the cottage cheese and cheddar but, I did. The only thing I did different was grill them instead of baking but, they turned out great. ...

I only used this recipe as inspiration because other mushroom burger recipes required grilling (I have a tiny kitchen and no grill). But I kind of mixed recipe ideas, stuffing my two 'shrooms wi...

Good for a change and easy. I think it could use something else- maybe sprinkle some soy sauce on the mushroom?