Rating: 4 stars
28 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

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

Melanie Barnard
Recipe by Cooking Light October 2006

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Read the full recipe after the video.

Recipe Summary test

Yield:
4 servings (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Nutrition Facts

278 calories; calories from fat 32%; fat 9.9g; saturated fat 3g; mono fat 1.7g; poly fat 0.4g; protein 9.3g; carbohydrates 33.7g; fiber 2.4g; cholesterol 6mg; iron 1.7mg; sodium 726mg; calcium 129mg.
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