Portobello Spinach Burgers

I had always been curious about portobello “burgers” on menus but didn’t want to order one out when there were less healthy (ie: more tempting) items on the menu. Wow! This mushroom rocks.

In an effort to be healthy I didn’t serve this with any mayonnaise or spreads especially since the flavors and moistness needed no help!

Portobello Spinach Burgers


  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon cumin
  • 1 tablespoon minced garlic
  • 4 portobello mushroom caps
  • cooking oil spray
  • 1 large onion, sliced
  • 4 cups fresh spinach
  • 4 slices Swiss cheese
  • 4 rolls or sandwich pockets


  1. Mix the first 4 ingredients.
  2. Clean mushrooms with a damp cloth and lay in a dish, smooth side down.
  3. Spoon mixture into mushroom caps and let sit 15-20 minutes.
  4. Heat a large skillet on med-high.  Spray with oil and add onion.
  5. Cook until onion is soft and light  brown.  Remove onion and reserve.
  6. Spray with oil again and add spinach
  7. Cover and cook 3-4 minutes until spinach is wilted.  Remove and reserve.
  8. Wipe out skillet and spray with oil.
  9. Add mushrooms smooth side up and cook for 5-6 minutes.
  10. Turn and cook for 2-3 minutes more.
  11. Remove mushrooms and top smooth side with 1 piece of cheese each.
  12. Assemble “burgers” by layering from the bottom up: ¼ of spinach, a mushroom, ¼ of the onion and the top roll piece.
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