Portobello burger
- Gluten Free
- Vegetarian
- Energy Kcal 433
- Carbohydrates g 3.5
- of which sugars g 3.5
- Protein g 23.2
- Fats g 36.3
- of which saturated fat g 13.68
- Fiber g 11.7
- Cholesterol mg 79
- Sodium mg 853
- Difficulty: Average
- Prep time: 20 min
- Cook time: 10 min
- Serving: 4
- Cost: Average
- Note + 30 minutes to clean the mushrooms and vegetables
PRESENTATION
The portobello burger is really making waves as a fun twist on the classic American hamburger. Seriously good stuff. It swaps out those regular buns for big, tender portobello mushrooms. They’re grilled to perfection, giving you that smoky flavor while staying nice and moist inside. It is a totally vegetarian burger, yet it gives off that hearty, backyard cookout vibe. And look, these mushrooms are thick enough to handle toppings like lettuce, tomato, or even a tangy balsamic glaze for an extra punch.
If you're into a meatless burger but want texture—really want it—this is your jam. Plus, these mushrooms work great as a bread substitute—thanks to their natural shape and size, they perfectly hold everything together. You'll get a touch of earthiness in every bite. And here's the thing, the grilled portobello burger concept is popping up everywhere these days.
Some places really go all out with a portobello mushroom burger stacked high with vegan cheese and grilled onions, while others keep it simple, just fresh greens and a splash of olive oil. Pretty simple. It fits into so many diets—need a gluten-free burger? Easy. Looking for low-carb? You're covered. And truthfully, even those who usually steer clear of a vegetarian burger find themselves surprised by how juicy and savory it turns out to be. That grilling? It adds a slightly crispy edge.
Honestly, it's like your standard burger but with a modern, lighter twist that keeps every bite interesting. So... This has become a go-to for anyone seeking an easy portobello burger recipe that’s both fun and a little different. Whether you’re a longtime veggie lover or a curious newcomer, this burger offers a delicious and satisfying experience that’s hard to resist. I mean, fire up the grill and give this a try—your taste buds will thank you!
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- INGREDIENTS
- Ingredients for 4 burgers
- Portobello mushrooms 8 - (about 8 cm in diameter)
- Round zucchini 3.5 oz (100 g)
- Round eggplants 3.5 oz (100 g)
- Smoked scamorza cheese 10.6 oz (300 g)
- Extra virgin olive oil 3 ½ tbsp (50 g)
- Mayonnaise 4 tsp
- Radicchio 4 leaves
- Rosemary - a few sprigs
- Fine salt to taste
How to prepare Portobello burger
To make the portobello burger, first, take care of cleaning the mushrooms: remove the stem 1 and then clean the cap with a damp cloth to eliminate any soil residues 2. Place the mushrooms in a colander, sprinkle with salt 3, and let them drain for about 30 minutes.
Meanwhile, slice the eggplant into 4 slices about 1/4 inch thick 4, do the same with the zucchini 5, place the slices on a colander, salt them, and let them drain for half an hour, as you did with the mushrooms 6.
In the meantime, chop the rosemary with a knife 7 and add it to the oil for flavoring 8. Take the mushrooms that were left to drain and remove the excess salt by dabbing them with a wet cloth to avoid damaging them 9.
Take the vegetables and quickly rinse them under running water 10, then dry them with paper towels 11. Cut the radicchio into thin julienne strips 12,
then cut 4 rather thick slices of scamorza cheese 13. Now brush the portobello mushrooms on both sides with the rosemary-infused oil 14, do the same with the scamorza slices 15
and the vegetables 16. Now proceed with cooking: heat a cast-iron grill and place the mushrooms on it, cook them for 3-4 minutes per side 17, after cooking, gently dab them with a cloth 18 and set them aside.
Grill the vegetables for a couple of minutes and the scamorza for 3-4 minutes, or until a crust forms on the surface 19. Everything is ready to assemble the burger: place a portobello cap with the top facing down, proceed in layers by adding the scamorza 20, the zucchini 21
the eggplant, the radicchio, and a teaspoon of mayonnaise 22. Cover with another cap 23 and serve your portobello burger hot 24.