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Portobello Mushroom Burger With Bruschetta Topping

Portobello Mushroom Burger With Bruschetta Topping


"I'm always looking to do something new since my wife and daughter turned vegetarian. She brought home some fresh picked portobellos from work so I made them into burgers and had some tomatoes to use up, which I made into bruschetta topping, and thus this burger was born."
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1 h 50 m servings 269 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 939 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Mix roma tomatoes, basil, Parmesan cheese, balsamic vinegar, garlic, olive oil, kosher salt, and black pepper in a bowl and refrigerate to blend flavors, 1 to 2 hours.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Grill portobello mushrooms with gill sides up on an upper rack of the grill until juicy and hot, about 15 minutes. Spoon tomato mixture into mushroom caps to cover entire cap. Continue grilling until topping is heated through, another 15 to 20 minutes. Top with horseradish Cheddar cheese if desired; grill until cheese has melted, 1 to 2 more minutes. Serve on kaiser rolls.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 27
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EXCELLENT! I used a 4 cheese blend instead of the horseradish cheddar and rubbed the mushrooms w/ evoo, salt, pepper and a little garlic powder before cooking. The bruschetta topping is wonderfu...

We Loved the combination, very tasty. My hubby does not eat bread, so we did this instead; followed the recipe and as the 'shrooms were grilling we grilled 2 Turkey Burger patties as well (seaso...

I added quinoa to add some protien to this dish and it was delicious. I made a version for my daughter without garlic and she loved it as well.

This is delicious. I made it exactly as stated in the recipe. I feel like the horseradish cheddar was the wrong cheese for this. I love horseradish, but the flavors didn't work for me. I think a...

These were very good. I had some nice mozzarella cheese and used that instead of the Parmesan since my boys were eating with us and don't like Parmesan, but we did put a bit on ours along with t...

The flavor was amazing! Not only that but it was very filling. Excellent recipe, I didn't make any alterations and will be making it again for sure!

Wow! This recipe is awesome. I made a few changes - we do not have a grill so I cooked on the stove at medium to low heat for the same time recommended in the recipe and brushed the top of the...

Ok...this was so good...and I went "Bun-less" for carb reasons....never the less...yummy! I loved the bruschetta and never thought to add grated cheese to it... I used Pecorino Romano instead of...

Made this tonight. It was perfect! Made exactly as written.

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