Portobello Mushroom Burger | Recipes | Cook For Your Life
Mushroom Burger- anti-cancer recipes- cook for your life

Portobello Mushroom Burger

Rated 4.2 out of 5
4.2 out of 5 stars (based on 11 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

Broiled mushrooms make for a ridiculously rich burger and a great substitute for meat when you’re craving that savory taste and meaty texture. Mushrooms are also rich in vitamins and minerals like selenium, an important...


  • 4 (4- to 5-inch diameter) portobello mushroom caps, wiped (see Chef Tips)
  • 1 cup grape or cherry tomatoes, sliced in half lengthwise
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 6 ounces mozzarella, cut into 4 slices
  • 4 whole-wheat burger buns
  • Handful of arugula

For the Basil Pesto:

  • 1 clove of garlic
  • ½ cup of pine nuts, toasted until golden and cooled
  • ½ cup grated parmesan cheese
  • 2½ cups sweet basil leaves, washed
  • Sea salt and pepper, to taste
  • ¼ cup extra virgin olive oil
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


629 cals


48 g

Saturated Fat

13 g

Polyunsaturated Fat

9 g

Monounsaturated Fat

23 g


29 g


5 g


3 g


24 g


737 mg


  1. Preheat the broiler. Make the basil pesto as outlined here.
  2. On a baking sheet, spread the mushroom caps, rounded side down, and the tomatoes, cut side up. Drizzle with olive oil, salt, and pepper.
  3. Place the baking sheet about 6 inches under the broiler for 7 minutes. Next, place the cheese on the mushroom caps and continue to broil until melted, about 2 minutes. Remove from the oven, then lightly toast the burger buns under the broiler.
  4. Lay the buns open on a work surface and spread a heaping tablespoon of Basil Pesto on the bottom side of the buns. Evenly divide the tomatoes between the four buns and place the mushrooms on them, cheesy side down. Top with arugula and the top bun. Serve.

Chef Tips

It’s important to buy mushrooms that are fresh. The gills of fresh portobellos should be dry and a light brown color — they are edible so there’s no need to trim them off. If the mushrooms are black and bruised-looking, they’re old.

If possible, avoid buying pre-packed portobello mushroom caps. It’s important to see the color of the gills underneath, and with the way they’re usually packaged, it’s impossible to know what you’ve bought until you get them home.

If on a low-fiber diet:

  • Use a brioche bun or other soft, white-flour burger bun,
  • Substitute a tablespoonful of Homemade Ketchup for fresh tomatoes
  • Substitute Cottage Cheese Pesto for the basil pesto
  • Alternatively, use a tablespoonful of Tzatziki instead of pesto or ketchup
  • Omit the arugula

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society