Grilled Portobello Mushroom Burgers

Recipe by: Melanie Betz MS, RD, CSR, FNKF, FAND

Ingredients
Yield:
4 servings
  • ¼ cup olive oil
  • 1 tablespoon low sodium soy sauce (or coconut aminos)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoons brown sugar
  • ½ teaspoon ground oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 4 large portobello mushroom caps, stems removed
  • 3 ¾ oz slices Swiss cheese
  • 4 whole wheat buns
  • 4 slices tomato
  • 4 romaine lettuce leaves
  • 4 thin slices red onion
  • 4 teaspoons yellow mustard
Directions
Prep: 20 min, Cook: 10 min, Total: 30 min
  1. Combine olive oil, soy sauce, vinegar and spices in a baking dish. Whisk to combine.
  2. Place mushrooms in a baking dish and cover with oil mixture, brushing onto mushrooms as needed.
  3. Grill mushrooms over medium heat, about 5 minutes per side, until desired doneness. Larger mushrooms may need more time. Brush on leftover oil mixture periodically.
  4. Top each mushroom with 1 slice Swiss cheese, 1-2 minutes before done.
  5. Serve each mushroom on a whole wheat bun topped with 1 tomato slice, lettuce leaf, onion slice, 1 tablespoon mayo and 1 teaspoon mustard.

 

Substitutions:

- Top portobello burgers with your favorite burger toppings! Sliced avocado and grilled onions make delicious toppings.

- Substitute Swiss cheese with a vegan cheese for a 100% vegan meal.

- Swap the low sodium soy sauce for coconut aminos for an even lower sodium burger.

- Serve with a low sodium broccoli salad or pasta salad with a nostalgic summer BBQ meal.

Nutritional Information

306 calories

16g fat

5g saturated fat

20mg cholesterol

371mg sodium

29g carbohydrate

7g fiber

3g added sugar

15g protein

285mg calcium

684mg potassium

338mg phosphorus

3.7mg iron

0.2mcg vitamin D