READY IN ABOUT 2 hrs

Portobello Mushroom Burger With Bruschetta Topping

Read Reviews (17)

"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." — CNM CATERING

Directions

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.
Preheat grill for medium heat and lightly oil the grate.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 1 hr 50 mins

Reviews More Reviews

May 20, 2012

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 (seasoned to taste). After heating the 'shrooms and topping we laid the burgers on top then added the cheese, we used shredded Cheddar/Jack as we are not horseradish fans. Had to cook up another batch as hubby ate his before I could get salad to the table, it smelled so good, he couldn't wait! We didn't miss the bread at all. Thanks for another way to fix up our favorite 'shroom.

—BeckyLN

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May 23, 2012

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 wonderful and just made these burgers perfect in every way! I served these on 'Soft Onion Sandwich Rolls' also from this site. I will def be making these again and again! Thanks, Andy, for sharing this awesome recipe! :)

—Christina

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23 Ratings

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Jul 28, 2012

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.

—Bella Mama

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May 23, 2012

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 the Mozzarella. My basil and tomatoes were fresh from the garden and we added some onion slices. Unfortunately we did not have the optional mustard topping, so made my own topping. We served on rye bread since that is all we had. These are very filling, you'll be surprised how one burger will fill you to the gills. Great dinner for a hot summer night.

—*Sherri*

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Jul 26, 2012

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!

—Rachelshony7

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Mar 24, 2013

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 asiago or mozzarella would be much better for this and will use that next time. I also think it would be much better without the bun. Just serve the mushroom filled with the delicious tomato basil salad and top with a delicious Italian cheese pair it with a side salad. Yummmmm My husband said he would like it much better with a 1/4lb burger under the mushroom and all the goodies haha

—mmyers168

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Jan 10, 2013

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 mushroom with olive oil. I did not use fresh basil but that didn't seem to make a huge difference. Lastly, I toasted the bun which I think really added to the burger. I still can't get over how good this was...may be my new favorite meal!!

—elbie07

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Jun 04, 2012

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 the Parm. I also used provolone instead of the horsey-cheddar that I could not find. The bruschetta is an and most appropriate topping for the shrooms. Loved it...once again...bet even better if I could have bitten into a wonderful roll....but my hips told me not to....lol....nice job CNM...will be making again.....great combo of flavors! Thanks!

—SLJ6

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Nutrition

Calories
269 kcal
13%

Carbohydrates
34.4 g
11%

Cholesterol
16 mg
5%

Fat
10.1 g
15%

Fiber
4.2 g
17%

Protein
12.2 g
24%

Sodium
939 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Portobello Mushroom Burger With Bruschetta Topping

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 269
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 15 %
** Saturated Fat 4.2g 21 %
Cholesterol 16mg 5 %
Sodium 939mg 38 %
** Potassium 686mg 19 %
Total Carbohydrates 34.4g 11 %
Dietary Fiber 4.2g 17 %
Protein 12.2g 24 %
** Sugars 8.4g
** Vitamin A 50 %
** Vitamin C 56 %
** Calcium 26 %
** Iron 26 %
** Thiamin 16 %
** Niacin 40 %
** Vitamin B6 17 %
** Magnesium 18 %
** Folate 45 %

* 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.