ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Portobello Mushroom Burgers With Carrot-Cabbage Slaw

Prep time 10 mins
Chill time 1 hr
Grill time 8 mins
Yield Makes 4 servings

Ingredients

  • 4 large portobello mushroom caps
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 4 whole wheat hamburger buns
  • Carrot-Cabbage Slaw

Nutrition Information

  • calories 258
  • caloriesfromfat 31 %
  • fat 9 g
  • satfat 1.3 g
  • monofat 5.5 g
  • polyfat 1.7 g
  • protein 6.5 g
  • carbohydrate 39.6 g
  • fiber 6.5 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 535 mg
  • calcium 73 mg

How to Make It

  1. Scrape gills from mushroom caps with a spoon, if desired.

  2. Combine vinegar, oil, and salt in a shallow dish or large zip-top plastic freezer bag; add mushrooms, turning to coat. Cover or seal, and chill 1 hour, turning occasionally. Remove mushrooms from marinade, discarding marinade.

  3. Grill mushrooms, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until tender.

  4. Serve mushrooms on buns with slaw.

  5. Note: Nutritional analysis includes 1/2 cup slaw.