Portabella Mushroom Burgers

Lou Kostura


I saw a recipe similar to this, made quite a few changes and made it my own. Love these on a hot summer day, but good year round. I also roast my own peppers as they have much more flavor than the bottled ones, however if you are in a hurry or don't want to take the extra steps to roast by all means use the easy way and buy the bottled peppers.

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★★★★★ 2 votes
30 Min
15 Min


4 large
portabella mushroon (stems and fins removed)
red bell peppers-roasted
pasilla peppers-roasted
8 slice
swiss cheese
onion rolls
1 large bunch
cilantro, fresh
olive oil


Step 1 Direction Photo

1Roast red and pasilla peppers until skins are blackened, then place in paper bag for 30 minutes to steam. Optional- Bottled Roasted Red Bell Peppers

Step 2 Direction Photo

2clean stems and fins from mushrooms. I use a teaspoon and carefully remove the fins. Freeze the stems to use in stock later.

3brush mushrooms liberally with olive oil both sides

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4after steaming peppers, clean skins, seeds and stems from peppers ( DO NOT RINSE IN WATER THIS WASHES ALL THE OILS AND FLAVOR DOWN THE DRAIN)

Step 5 Direction Photo

5Place mushrooms on grill cap side up until they start to warm through. Flip over and fill inside with a blend of both roasted peppers

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6when mushrooms are warm to touch add 2 slices of swiss cheese to each ( I use Alpine Lace which is a low fat cheese )

Step 7 Direction Photo

7Toast onion rolls while cheese melts,

8Add fresh cilantro to bun, place, burger, ENJOY

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy