Portobello Mushroom Burgers with an Herb Mustard Mayonnaise

Photo courtesy of Mushrooms Canada

Photo courtesy of Mushrooms Canada

These burgers are from my book, The Enlightened Eater’s Whole Foods Guide. Double or triple the recipe, if you like. I’ve provided the fixings for two in case you’re making this for vegetarians in a meat eating crowd. But even carnivores will forgo the burgers made of meat, once they taste these.

Portobello Mushroom Burgers with an Herb Mustard Mayonnaise

Makes 2 servings.

2 portobello mushrooms, about 4 – 5 inches (6 – 7.5 cm) in diameter, stems removed
2 teaspoons (10 mL) extra virgin olive oil
2 teaspoons (10 mL) balsamic vinegar
1 ½ teaspoons (7 mL)  finely  chopped garlic
Salt and freshly ground pepper
1/4 cup (50 mL) light mayonnaise
1 teaspoon ( 5 mL) Dijon mustard
1 tablespoon (15 mL) chopped fresh parsley
2  1/2-inch (1.25 cm) -thick red onion slices
2  1/2 inch (1.25 cm)- thick tomato slices,
2 slices light provolone cheese
Leaf lettuce or arugula
2 whole grain crusty rolls

Place mushrooms in shallow bowl. Mix together  olive oil, balsamic vinegar and  1 teaspoon/ 5 mL garlic. Pour over mushrooms and sprinkle with salt and freshly ground pepper. Turn mushrooms to coat. Allow to marinate for about 20 minutes.

To make herb mustard mayonnaise, mix together light mayonnaise, 1/2 teaspoon/ 2 ml  chopped garlic, Dijon mustard and chopped parsley. Add fresh ground pepper, to taste. Set aside. (Can be made earlier and refrigerated.)

Preheat barbecue or grill to medium-high heat.  Place mushrooms on grill, dark gill side down.  Brush onion slices with remaining marinade and place on grill taking care to keep onion slices in tact.  Grill vegetables for  6 minutes.    Turn vegetables over;    grill  for another 6 minutes or until tender.

If desired, rolls can be toasted over grill for the last minute. Spread herb mayonnaise on rolls.   Place mushroom on one bottom half of roll; top with cheese, grilled onion, tomato and lettuce or arugula leaves and remaining  half of roll.  Serve immediately.

Per serving nutritional information:

Calories: 254
Protein:  14 grams
Fat:  12 grams
Saturated Fat:  4  grams
Carbohydrate:  26 grams
Dietary Fibre: 7 grams
Sodium: 418  milligrams

Do you have any favourite meatless options for the barbecue? Please share in the comment section below.

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Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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6 Comments on “Portobello Mushroom Burgers with an Herb Mustard Mayonnaise”

  1. Ani D
    May 24, 2013 at 8:09 am #

    I love making all different kinds of veggie burgers and portabello mushrooms are a perfect vegetarian substitution! Last night I made sweet potato and black bean veggie burgers (recipe on blog) that I’m sure you would love!

    • May 24, 2013 at 8:36 am #

      Ani, thanks for your feedback. I checked out your link and your burgers look great! I will definitely give them a try!

  2. May 24, 2013 at 8:48 am #

    This sounds like a fabulous mushroom burger recipe. I hope the warm weather comes back soon so I can try this on the grill! Thanks for sharing…


    • May 24, 2013 at 8:51 am #

      Thanks, Shannon! If I do say so myself, it is indeed a very yummy preparation. And yes, warm weather would be nice so that we can eat outside!

  3. Roslyn
    May 25, 2013 at 5:44 am #

    How do you prep the mushrooms? Do you scrape out the gills with a spoon, or just rinse and pat? Thanks

    • May 25, 2013 at 2:34 pm #

      Roslyn, you do not need to scrape the gills. Just rinse, remove any debris and pat dry. Enjoy!

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