Mushroom Melts 4.000
Jan 28, 2010

Portobello mushrooms play the role of savory burger patty in this recipe, which is an alternative to the Ruby Tuesday Veggie Burger (952 calories, 53 grams of fat).

This recipe can be done on an outdoor grill as well.

Servings: 4
  • 2 tablespoons low-fat mayonnaise
  • Juice of 1/2 lemon (2 tablespoons)
  • 1/4 cup store-bought roasted red peppers, drained and finely chopped
  • 1 large clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried italian seasoning
  • Salt
  • Freshly ground black pepper
  • 4 large (1 pound total) portobello caps (cleaned), stems removed
  • 4 thin slices red onion, for garnish
  • 1/2 cup shredded low-fat mozzarella cheese
  • 4 whole-grain hamburger buns
  • A few handfuls of mixed greens, arugula or other lettuce, for garnish


Heat a grill pan over medium-high heat.

Combine the mayonnaise, lemon juice, roasted red peppers and garlic in a blender or mini food processor; puree until smooth and uniform in color. (Alternatively, the ingredients can be combined in a medium bowl and pureed with an immersion or stick blender.) Transfer to a small bowl.

Whisk together the oil, vinegar and Italian seasoning in a liquid measuring cup. Season with salt and pepper to taste. Use the mixture to coat the top sides of the mushrooms.

Place the onion slices on the grill pan and cook for a few minutes until lightly browned on both sides; transfer to a plate.

Place the mushrooms on the grill pan top sides down; cook for 2 to 3 minutes, then use tongs to turn them over and cook for 2 to 3 minutes, until browned and fragrant. Scatter the shredded mozzarella evenly over the tops of the mushrooms; cook until melted. Transfer to a platter and cover to keep warm while you toast the buns in the grill pan.

Place the toasted bottom buns on individual plates. Cover each one with some of the greens or lettuce. Add a dollop of the flavored mayonnaise, then the grilled mushroom with cheese, another dollop of the flavored mayo and the slice of grilled onion. Place a top bun on each plate; serve warm.

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Recipe Source

Adapted from "Cook This, Not That!," by David Zinczenko and Matt Goulding (Rodale, 2009).

Tested by Christopher Stanford.

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