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Portobello Mushroom Burgers With Carrot-Cabbage Slaw

Southern Living SEPTEMBER 2006

  • Yield: Makes 4 servings
  • Prep time: 10 Minutes
  • Chill: 1 Hour
  • Grill: 8 Minutes


  • 4 large portobello mushroom caps
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon olive oil


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.

Note: Nutritional analysis includes 1/2 cup slaw.

Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 31%
  • Fat: 9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.7g
  • Protein: 6.5g
  • Carbohydrate: 39.6g
  • Fiber: 6.5g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 535mg
  • Calcium: 73mg

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Portobello Mushroom Burgers With Carrot-Cabbage Slaw Recipe