Grilled Portobella Burgers


Main Dish
Grilled Portobella Burgers

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Grilled bread topped with melted cheese, portobella mushroom, sliced avocados, sliced tomatoes, and bean sprouts

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The meaty texture and bold taste of marinated portobellas make them a perfect choice for this hearty sandwich. Enjoy with a belgian ale beer or a glass of Sangiovese wine. 

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Servings and Ingredients

Serves 4
4 Hy-Vee portobello mushroom caps, cleaned, stems removed
¼ c. plus 8 tsp Hy-Vee Select olive oil, divided
2 tbsp. Hy-Vee Select balsamic vinegar
1 clove(s) garlic, minced
½ tsp. Hy-Vee dried oregano
¼ tsp. Hy-Vee salt
¼ tsp. Hy-Vee black pepper
8 (3/4-inch-thick) slices Hy-Vee Baking Stone Vienna bread
8 slice(s) Hy-Vee provolone cheese, divided
1 avocado, pitted, peeled and sliced, divided
1 medium tomato, seeded and sliced 1/4-inch thick, divided
1 c. broccoli sprouts, divided
4 tbsp. pesto, divided


  1. Place mushrooms, smooth side up, in a baking dish. In a small bowl, whisk together 1/4 cup olive oil, vinegar, garlic, oregano, salt and pepper; pour over mushrooms. Let stand at room temperature for 15 minutes, turning mushrooms every 5 minutes.
  2. Spray grill grate or grill pan with nonstick grill spray; preheat to medium-high heat.
  3. Lightly brush each side of each bread slice with 1/2 teaspoon olive oil. Place bread on grill or grill pan; toast on both sides. Remove and set aside.
  4. Remove mushrooms from marinade and place on grill or in grill pan; cook for 4 to 5 minutes per side or until tender, brushing with marinade during grilling.
  5. To assemble each sandwich, place 2 cheese slices on each of 4 slices of bread; top each with a mushroom and one-fourth of the avocado, tomato and sprouts. Spread 1 tablespoon pesto on each of the remaining 4 slices of bread and place pesto-side-down on top of sandwich.

Nutrition facts


710 Calories per serving

Amounts Per Serving

  • Total Fat: 50g
  • Cholesterol: 35mg
  • Sodium: 940mg
  • Total Carbohydrates: 43g
  • Protein: 22g

Daily Values

Vitamin A 15%
Vitamin C 35%
Iron 10%
Calcium 45%

Recipe Source:

Hy-Vee Seasons Summer 2013.