Portobello Burger

Discover how to roast Portobellos like a pro with this veggie burger recipe.

Roasted Portobello Mushrooms
Roasted Portobello Mushrooms
This image courtesy of Cookstr

Editor's Note: Grilled or roasted, portobello mushrooms are tasty no matter what! You can serve these roasted Portabello burgers as a part of a salad. This super easy recipe only needs five ingredients that you likely already have on hand. It will also be ready to eat within 30 minutes of roasting the mushrooms, making this recipe ideal for anyone who feels dinnertime can just be too hectic. The roasted mushroom caps can be stored and used at a later time, saving you even more time. If you're looking for a hearty vegetarian dish to serve at your next family get-together or Sunday barbecue, then this recipe is it! 

My friend Susan Benett taught me how to cook a better portobello mushroom: remove the black insides. Without them, the mushroom stays drier (instead of waterlogged) and better able to hold ingredients. This burger is perfect for the mushroom lover who doesn't want all the carbohydrates found in bread. This calls for making an open-faced burger, but you can cook another four mushroom caps and place them on top, if desired.


Cooking MethodRoasting



OccasionCasual Dinner Party

Recipe CourseMain Course

Dietary ConsiderationLow Carb, Vegetarian

Five Ingredients or LessYes

MealDinner, Lunch

Taste and TextureCheesy, Savory, Smoky, Umami


  • Olive oil, for the pan
  • 4 portobello caps, stem and gills removed
  • 2 cups baby arugula
  • 8 thin slices tomato
  • ¼ pound smoked mozzarella cheese, thinly sliced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


  1. Preheat the oven to 400°F. Lightly oil a baking sheet.

  2. Place the portobello caps on the baking sheet and roast for 10 minutes. Transfer the baking sheet to a heatproof surface.

  3. Top each mushroom with ½ cup arugula, 2 slices tomato and a quarter of the cheese. Sprinkle with the salt and pepper.

  4. Return to the oven and roast until the arugula wilts and the cheese melts, about 5 minutes. Serve immediately.


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