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Portabella Burgers

James Carrier
Yield Makes 4 servings
For this burger recipe, buy mushrooms with stems trimmed, or trim the stems and save for other uses.


  • 4 portabella mushroom caps (about 5 in. wide; 1 to 1 1/4 lb. total)
  • 1 to 2 tablespoons olive oil
  • 2/3 to 3/4 cup canned peeled roasted red peppers, coarsely chopped
  • 1/4 pound thin-sliced Swiss cheese
  • 4 round sandwich buns (about 4 in. wide; 3/4 lb. total)
  • Butter or margarine (optional)
  • Salt and pepper
  • 1 to 2 cup watercress leaves, rinsed and drained

Nutrition Information

  • calories 417
  • caloriesfromfat 35 %
  • protein 18 g
  • fat 16 g
  • satfat 6.6 g
  • carbohydrate 52 g
  • fiber 3.4 g
  • sodium 603 mg
  • cholesterol 26 mg

How to Make It

  1. Rinse and drain mushrooms, then rub lightly with oil.

  2. Lay the mushroom caps, cup (gill) sides down, on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.

  3. Cook until juices start to drip from the mushroom caps, about 5 minutes. Turn caps over and continue to cook until mushrooms are flexible and no longer firm when pressed, 5 to 7 minutes longer.

  4. Lay an equal portion of the red peppers in each cap and cover with cheese. Continue cooking until cheese melts, about 3 minutes.

  5. As cheese melts, split buns, butter if desired, and lay cut sides down on grill until lightly toasted.

  6. Set a mushroom cap on each bun base, season with salt and pepper to taste, add a mound of watercress, and cover with the bun top.