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Beth's Portobello Mushroom Burgers

Beth's Portobello Mushroom Burgers

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Elizabeth

Elizabeth

This is a quick, delicious and healthy way to enjoy an American classic!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 934 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
  2. Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
  3. Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.
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Reviews

breeannestop
39

breeannestop

7/23/2008

This was really delicious. I marinated my mushrooms with sliced onions in olive oil and balsamic vinegar before putting them in the oven. I also mixed some horseradish with mayo and the flavors were great! Thanks!

stellaluna
39

stellaluna

3/7/2006

My husband and I loved this recipe and will definately be making it again. I did add a thick slice of vidalia onion that I had sauteed in butter on both sides until well browned and softened. My addition made the sandwich a bit on the tall side, but delicious to eat!

BABSKITCHEN
31

BABSKITCHEN

12/2/2003

These were excellent and so easy to make. A nice change of pace from regular burgers. Just watch out - the horseradish sauce is REALLY overwhelming. I would go lighter on that next time. It's hard to taste the other ingredients through that. Thanks for a great recipe, Elizabeth!

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