Mushroom Burgers

Photo: Tina Cornett; Styling: Mary Lyn Hill
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 230
  • Fat: 13.1g
  • Cholesterol: 17mg
  • Sodium: 356mg


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 sweet onion
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 portobello mushroom caps
  • 4 (1-ounce) slices part-skim mozzarella cheese


  1. Cut each bell pepper into 8 strips; cut onion into 8 slices.
  2. Combine vinegar and next 5 ingredients in a shallow dish or large zip-top plastic bag; add bell pepper and onion. Cover or seal, and chill 30 minutes. Add mushroom caps; cover or seal, and chill, turning occasionally, 30 more minutes.
  3. Remove vegetables from marinade, reserving marinade; set mushroom caps aside.
  4. Grill remaining vegetables, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes or until partially charred.
  5. Place 4 mushroom caps upside down, and top evenly with grilled vegetables and cheese slices; place remaining mushroom caps, right side up, over cheese.
  6. Grill, covered with grill lid, over medium-high heat (350° to 400°) until cheese melts, turning once. Serve with reserved marinade.
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