Mushroom Melts

Adds a whole new meaning to the term veggie burger.

May 20, 2013

Veggie burgers may seem like safe havens for nonmeat eaters and calorie counters alike. But the shocking truth we discovered after years of analyzing restaurant nutritional information is that vegetarian burgers offer little to no refuge from the onslaught of calories, fat, and sodium found in beef burgers. (Exhibit A: Ruby Tuesday's 952-calorie Veggie Burger.) We don't mess around with fake patties; instead, we go straight for a meaty portobello cap, rubbed in olive oil and balsamic and topped with a crown of melted mozz. Even if you're a beef buff, we think you'll like this meatless burger.

Serves: 4
Prep: 12 min
Cook: 8 min
Total: 20 min


  • 2 tbsp mayonnaise
  • juice of 1/2 lemon
  • 1/4 cup finely chopped roasted red peppers
  • 1 clove garlic, minced
  • 4 large portobello caps, stems removed
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp dried italian seasoning
  • salt and black pepper to taste
  • 1/2 cup shredded mozzarella
  • 4 slices red onion
  • 4 potato rolls or whole-grain buns
  • A few handfuls of mixed greens, arugula, or other lettuce

1. Heat a grill or grill pan. Combine the mayonnaise, lemon juice, red peppers, and garlic. (For a uniformly red mayo, puree in a food processor.)


2. Rub the mushrooms with the olive oil, vinegar, Italian seasoning, and salt and pepper. Grill, top side down, for 2 to 3 minutes, flip, and immediately add the cheese. Cook for another 2 to 3 minutes, until the cheese is melted and the mushrooms are fully cooked. While the mushrooms are cooking, grill the onions until browned and toast the buns.

3. Top each bun with greens, grilled onions, mushrooms, and the red pepper mayo.

Nutritional Facts per serving
Calories     388 cal
Fat     16.9 g
Saturated fat     4.6 g
Cholesterol     13.6 mg
Sodium     584.2 mg
Carbohydrates     44.3 g
Total sugars     9.5 g
Dietary fiber     2.7 g
Protein     13.7 g

Courtesy of the Rodale Healthy Recipe Finder.