These juicy portobello cheeseburgers are full of big flavor. Peppery arugula, sweet red pepper, sharp red onion, nutty Swiss cheese and a tangy shortcut aioli top grilled balsamic-marinated portobello mushroom caps. Often used as a heart-healthy meat alternative due to their savory taste, portobello mushrooms are a great low-fat source of B vitamins, fiber, potassium and selenium.

Tips for selecting portobello mushrooms

  • Choose caps that are dry, firm, and uniform in color and shape.
  • Choose mushrooms that are plump; avoid those that appear limp or shriveled.

Try it three ways

1. See the recipe below for the original experience or change it up as vegan or gluten-free.

2. To make vegan

  • Replace cheese with a dairy-free vegan-friendly substitute or omit altogether.
  • Use mayonnaise that is egg-free.
  • Choose buns that are egg, dairy, and honey-free.

3. To make gluten-free

  • Substitute soy sauce with reduced-sodium tamari.
  • Choose gluten-free buns.


Shortcut Aioli

2 ½ tablespoons light mayonnaise
¼ teaspoon smoked paprika
1 small clove of garlic, mashed into a paste – about ⅛ teaspoon

Burgers – Original Recipe

4 tablespoons balsamic vinegar
2 teaspoons olive oil
½ teaspoon soy sauce, reduced-sodium
2-3 garlic cloves, minced
4 large portobello mushrooms
1 red pepper, quartered, seeds and stem removed
4 slices reduced fat Swiss cheese or vegan substitute
1 small red onion, sliced
1 cup arugula
4 whole wheat burger buns


  1. Prepare shortcut aioli first to allow flavors to meld. Mix together mayonnaise, smoked paprika and garlic paste in a small bowl. Cover and refrigerate until ready to use.

  1. Combine vinegar, olive oil, soy sauce and minced garlic in a dish just large enough to hold all four mushroom caps. Prepare mushrooms by removing the stems and gently scooping out and disposing of the dark brown gills. A spoon or rounded teaspoon works well for removal. Add mushrooms to the prepared marinade and turn to coat. Fill the inside of the mushroom with a little of the liquid and garlic and allow to marinate for at least 30 minutes, turning occasionally to coat.

  1. Preheat grill over medium heat. While the grill is heating, gather your toppings. Oil the cooking grates and add mushrooms, cap side down, and quartered, red pepper skin side down. Reserve the mushroom marinade. Cook with the lid on for approximately 3 to 5 minutes, depending on the size of your mushrooms. Flip peppers and mushrooms and brush mushrooms with reserved marinade. Cover and cook another 3 to 5 minutes, brushing the mushrooms with marinade a second time halfway through.

  1. Cook until mushrooms and peppers are tender, adding the cheese during the last minute of cooking. Serve hot on buns spread with aioli mixture. Split arugula, red onion and red pepper (sliced first if desired) evenly among the burgers.

Serves 4.



Calories 23 Total Fat 2 g
Saturated Fat 0 g Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g Trans Fat 0 g
Cholesterol 0 mg Sodium 69 mg
Potassium 6 mg Total Carbohydrate 1 g
Dietary Fiber 0 g Sugars 0 g
Protein 0 g


Calories 297 Total Fat 12 g
Saturated Fat 6 g Monounsaturated Fat 4 g
Polyunsaturated Fat 2 g Trans Fat 0 g
Cholesterol 26 mg Sodium 226 mg
Potassium 407 mg Total Carbohydrate 32 g
Dietary Fiber 5 g Sugars 7 g
Protein 17 g

See more of the fresh, fun and healthy recipes on our Wellness blog.