Let’s start with a confession, as I normally do. I never make Portabello burgers. Actually, I RARELY even buy Portabello mushrooms. They are just one of those things that won’t fly with husband or child so I don’t bother. But when I saw them at the store this weekend, I couldn’t resist. I’m home for lunches now so whipping myself up something is a possibility. So that’s exactly what I did!
Honestly, the result was FANTASTIC and it literally took a total of 20 minutes. I only made one but you could easily double, triple, or quadruple the recipe for your needs.
Here’s that I did… 
- 1 medium to large Portabello Mushroom
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp garlic powder
- 1/4 tsp dried thyme
- Pinch of kosher salt and pepper
- Non-stick Cooking Spray
- 1 slice of sweet onion chopped
- 1/4 of a large bell pepper chopped
- 1/2 cup baby spinach chopped
- 3/4 oz of cheddar cheese (I used one The Laughing Cow Mini Babybel Mild Cheddar Round – It was PERFECT!)
Preheat the oven to 450 degrees
In a bowl large enough to marinate the mushroom, mix the olive oil, vinegar, garlic powder, thyme, salt and pepper.
Wash the mushroom and remove the stem. You can also peel a few pieces away from the cap. This will help the marinade penetrate a little easier.
Coat the mushroom in the marinade and let it sit while you prepare the rest of the ingredients.
Note: Leave it in the marinade upside down, I only turned it around to take a picture.
Preheat a small skillet over medium-high heat and spray with non-stick cooking spray. Add the onion and let it scorch a little while cut the rest of the ingredients.
Chop the stem of the mushroom, pepper and spinach. Add the mushroom and peppers next. Again, cooking until just scorched. Finally, add the chopped spinach and cook until it wilts.
Remove the mushroom from the marinade and place upside down on a cookie sheet lined with aluminum foil.
Dice up the cheddar cheese and add it to the bowl with the marinade. Add the cooked the veggies from the skillet. Mix to make the filling.
Pile the filling onto the mushroom cap.
Bake for 10-12 minutes until the cheese is oozing and just starting to brown.
Put it on your favorite whole wheat bun or thin. Add a squirt of ketchup and dig in! This TOTALLY cured my hamburger craving. It was meaty, flavorful and delicious!
Nutritional info is just for the stuffed Portabello. This way you can add your bun of choice, if any.
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 1 | entire recipe | |||
| Calories | Fat | Fiber | WWPs | |
| 185 | 12g | 3g | old: 4 | new: 3 or 5 |
| Sugar | Sat Fat | Carbs | Protein | |
| 7g | 5g | 12g | 9g | |
Disclosure: I’ve partnered with The Laughing Cow. Click here for more info and click here to see all my ideas using the Laughing Cow!
Oh my, this looks DELICIOUS!! So port mushrooms are so going on my shopping list for the weekend!
LOOKS delicious!
Doggone it! Here we are on the eve of the first Snowpocalypse 2011 and I’m mushroom-less. ( I don’t think canned will cut it!) *adds to grocery list* Hold the green peppers. I may add diced zucchini, just to bulk it up a bit. Kind of like a Philly Bella. ( May I not be struck down by Philly-steak purists)
When its summer, portabellos are super yummy on the grill. They are a nice substitute for meat because they are a little more bulky.
I just found a recipe for portabello lasagna rollups that were super delicious!
Can’t wait to try this Roni!
Gosh your recipes have been kickin a** lately..this looks amazing!
Gosh Roni, these look yummy! Adding them to next week’s Meatless Monday. Thanks!
I love portabello mushrooms but every time I have made them into burgers, they aren’t flavorful enough… but this marinade and the trick of peeling the skin a bit is INGENIOUS!! I will be partaking in this by the end of the week! Again – thanks for sharing your creative masterpiece!
That looks sooooo yummy! At the risk of sounding like a nag, have you ever tried Sprouted Grain bread (Ezekial it’s also called) instead of whole wheat products? They are generally available in the freezer section at Whole Foods and with all of the regular breads at Trader Joes. They are much, much healthier than comercially made highly processed wheat breads. Once I tasted Ezekial bread, all other bread tasted like cardboard to me. It was astonishing. I just wondered if that was something that you had tried in the past? Just let me know if I am being to forward here . . .
Wendy – I haven’t but I’ll keep my eyes open next time I go to trader joes.
At Whole Foods, they even have ezekial buns–they are great–with sesame seeds on top. Just fantastic and fantastically healtier.
I am so confused about recipes like this with the new WW points. If the veggies are free, do I even have to put them in the recipe calculator? Couldn’t I just count the cheese and oil and call it a day? So then it would be 3 points? Am I doing it wrong if I just leave out the veggies on the tracker?
I am ALSO confused!! I’m hope to clearing it up soon with Weight Watchers.
Can’t wait to make them, YUMMY!!!!!!
That looks so good!
I love mushrooms, but I have NEVER wanted a portabello mushroom burger until I read this post. YUM-O! Can’t wait to try it.
Great photo! I adore portabello mushroom burgers, and this one looks delicious. I haven’t dressed it up in anyway, so I plan to try this soon. I passed on buying some on Sunday, but will add it to my shopping list right now.
This looks awesome!
That looks delicious! Thanks for sharing the recipe.
mmmmmmmmm………may try swapping out the cheddar for some blue cheese crumbles….
ooohhh…It’s in the oven as I type!! Like Kendra from above, portabello burgers have never appealed to me, until now! And I am obsessed with laughing cow cheese and never knew these little cheddar gems existed until I saw this! I was at the store first thing this morning! The only changes I made was that I have a jar of roasted red peppers (packed in water) that I need to use up so I added those in :) I am having it with a side of the 0 point + Mexican soup that was in last week’s WW flier. I don’t remember the last time I was this excited for LUNCH! It smells delicious…I’ll be back after I scarf it down!! LOL And the verdict is in! SO SO GOOD!! I must have purchased a very large portabello because I cut it in half and even ditched the bun :) THANK YOU RONI!!!
Not sure if you rinsed your mushroom with water, but wanted to let you know if you just wipe it clean without water it should take in more marinade (they are little sponges!). Looks YUMMY will have to try it!
This was so insanely great! My husband ate two, I ate one and a half, and even the kid liked it! I love a night with no leftovers!
This looks so dang good! I loved how well the recipe printed out and I just love portobella mushrooms. I have been looking to add new recipes to the mix to keep things fresh & with the quick prep & cook time it fits the bill.
I really can’t wait to try this burger. Every time I see it pop up on your websites my mouth starts to water. That ketchup looks so delicious! and the cheese! and peppers! (and I don’t even love peppers). I’m totally going to make this, even going to buy Laughing Cow to put on it. It looks perfect.
I made this over the weekend. It was deliciously satisfying and I will be making it again! Thank you!
I made this last night…This was so delicious! I immediately put portobellas on the grocery list and can’t wait to make it again. My meat obsessed husband even begged for a bite! Well done!
This was really good. Tried this today and yesterday after picking up some portabello’s at Whole Foods. Hadn’t had Laughing Cow for a while, but this gave me an excuse to have it again! Yum!!!!!
Prepared this for dinner tonight, it was delicious! Will definitely have it again. Thanks for a great recipe!
Made this for my husband and mom for dinner tonight. Everyone loved it! Me included. We had sweet potato oven “fries” with it…soooo satisfying!
This was amazing!!! Can’t wait for your cookbook:)
I made these a couple days ago for my husband and I….they are DELICIOUS!!! I will definitely make these again & again! Thanks for a wonderful healthy recipe!
Roni!
I have been following your site for over a year now! I absolutely love it and have made lots of your recipes, muffins, breakfasts, etc!
I had to leave a comment on this burger because it was absolutely fabulous!! I have failed and failed time and time again trying to make a good porabello burger, FINALLY I found one! and it was deeeelish!!
I also put the ingrediants into my WW e-tools page and it came out to a 4 pointsplus value! Whih is a bonus!!
Your a pretty awesome chick, keep it up!!!
I tried this tonight with a Babybel light since I didn’t have any cheddar. It was delicious! The only thing I didn’t like was that the top of my sandwich thin got a little soggy. I will definitely try this one again!
I always like to eat other people’s portobello concoctions but I saw a beautiful package in Costco and just had to have them. I tried your recipe just exactly as it is and it was SUPER yummy!! I made 8 of them instead of one so it did take longer but was well worth the time. Thank you!
This was SO good!!!!!!
Wow that looks sooooooooooooo good!… I would have to have like 5 of those though lol
2 days in a row your recipes have been a smashing success! I made this tonight for myself and my boyfriend and it was to.die.for. That marinade is great and I think cutting a little off the cap did help it soak in. I put it on a whole wheat sandwich thins and did a side of sweet potato fries. Guilt free and extremely filling. Thank you, Roni!
YOu mentioned this is 4-5 pts on Weight Watchers I am assuming that is without the roll am I correct…
Nutritional info is just for the stuffed Portabello. This way you can add your bun of choice, if any.
Yum! Thank you for sharing – I just finished making and eating it and it was delicious! I’m currently transitioning to vegetarianism AND on a weight loss journey (6 weeks in, 24 pounds gone!) so I’ve pinned tons of your recipes. This is my favourite so far! I also love your braised pork and creamy rice with peas and tomatoes – I subbed in TVP and it was delicious. AND…your tip on keeping fresh herbs was great – I love cilantro (obsessively) but never knew how to keep it in the fridge. Now I can have it whenever I want and it lasts to my next grocery trip. Thank you so much!