Portabella Burgers

James Carrier

For this burger recipe, buy mushrooms with stems trimmed, or trim the stems and save for other uses.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 417
  • Calories from fat: 35%
  • Protein: 18g
  • Fat: 16g
  • Saturated fat: 6.6g
  • Carbohydrate: 52g
  • Fiber: 3.4g
  • Sodium: 603mg
  • Cholesterol: 26mg


  • 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


  1. 1. Rinse and drain mushrooms, then rub lightly with oil.
  2. 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. 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. 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. 5. As cheese melts, split buns, butter if desired, and lay cut sides down on grill until lightly toasted.
  6. 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.
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