Real Recipes From Real Home Cooks ®

portabella mushroom burgers

(2 ratings)
Recipe by
Lou Kostura
Belmont, CA

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.

(2 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 15 Min
method Grill

Ingredients For portabella mushroom burgers

  • 4 large
    portabella mushroon (stems and fins removed)
  • 3
    red bell peppers-roasted
  • 3
    pasilla peppers-roasted
  • 8 slice
    swiss cheese
  • 4
    onion rolls
  • 1 large bunch
    cilantro, fresh
  • olive oil

How To Make portabella mushroom burgers

  • 1
    Roast red and pasilla peppers until skins are blackened, then place in paper bag for 30 minutes to steam. Optional- Bottled Roasted Red Bell Peppers
  • 2
    clean stems and fins from mushrooms. I use a teaspoon and carefully remove the fins. Freeze the stems to use in stock later.
  • 3
    brush mushrooms liberally with olive oil both sides
  • 4
    after steaming peppers, clean skins, seeds and stems from peppers ( DO NOT RINSE IN WATER THIS WASHES ALL THE OILS AND FLAVOR DOWN THE DRAIN)
  • 5
    Place mushrooms on grill cap side up until they start to warm through. Flip over and fill inside with a blend of both roasted peppers
  • 6
    when mushrooms are warm to touch add 2 slices of swiss cheese to each ( I use Alpine Lace which is a low fat cheese )
  • 7
    Toast onion rolls while cheese melts,
  • 8
    Add fresh cilantro to bun, place, burger, ENJOY