Portobello Cheeseburgers

Satisfy your burger craving with a meatless mushroom stacker topped with Gorgonzola cheese.

Yield: 4 servings (serving size: 1 burger)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 32%
  • Fat: 9.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 9.3g
  • Carbohydrate: 33.7g
  • Fiber: 2.4g
  • Cholesterol: 6mg
  • Iron: 1.7mg
  • Sodium: 726mg
  • Calcium: 129mg

Ingredients

  • 2 teaspoons olive oil
  • 4 (4-inch) portobello caps
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon bottled minced garlic
  • 1/4 cup (1 ounce) crumbled Gorgonzola cheese
  • 3 tablespoons reduced-fat mayonnaise
  • 4 (2-ounce) sandwich rolls
  • 2 cups trimmed arugula
  • 1/2 cup sliced bottled roasted red bell peppers

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat.
  2. Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls.
Note:

Portobello mushrooms are well-paired with pungent Gorgonzola cheese. Use crumbled blue cheese to save even more time.

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