Friday recipe: grilled portobello mushroom burger

August 16, 2013 —

Photo: Skinnytaste.com

Photo: Skinnytaste.com

These are the days of grilling and chilling. Lately, that’s in the literal sense – it’s been unseasonably cool in Des Moines. But that hasn’t stopped me from beseeching the spouse to grill my dinner. Burgers, kabobs, veggies, sliced pineapple – you name it, on the grill, it’s good.

For a change of pace from my typical carnivorous evening meal, I turned to Gina Homolka’s grilled portobello mushroom burger. She’s the author and self-titled “recipe developer” of Skinnytaste.com, where she posts healthy, low-fat, family-friendly recipes that she promises “don’t sacrifice any of the flavor that can be found in their full-fat origins.” I’m all for that. Let’s grill!

Grilled portobello mushroom burgers

  • 4 portobello mushroom caps
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon chopped rosemary
  • 1 1/2 teaspoon steak seasoning (Gina suggests Montreal Steak Grill Mates)
  • 4 thick slices red onion
  • 4 ounces reduced-fat Swiss, sliced thin
  • 4 thin slices tomato
  • 1/2 avocado, sliced thin
  • Baby spinach
  • 4 whole wheat low calorie buns

In a large bowl, whisk together vinegar, soy sauce, oil, rosemary and steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.

Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.

Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.

To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

Nutritional info per loaded burger: Weight Watcher Points+: 8 points; calories: 295; fat: 13 g; carbs: 31 g; fiber: 11 g; protein: 21 g; sugar: 6 g; sodium: 594 mg (without added salt; cholesterol: 0 mg


Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.