Vegetarian Portobello Stuffed Burgers

Summer is upon us and that means that we are going to be craving the foods that are so much fun to make. Barbecues are the perfect thing to have when you are trying to hang out with friends – but often it means that we are eating potato salad that is packed with mayonnaise or burgers that are dripping with grease.

Unless you were able to use a recipe that made things fun, delicious, and healthy! There is always a way as long as you have a recipe that you can use. This Portobello stuffed burger is easy to make and is going to taste delicious and you won’t feel guilty about eating it.


  • 1 tbsp butter
  • 2 onions that are thinly sliced
  • 1 tbsp brown sugar
  • 1 tsp balsamic vinegar
  • 8 portobello mushrooms
  • 1 tbsp virgin olive oil
  • 1/2 eggplant that are sliced in thin rounds
  • 3 z roasted red peppers
  • 4 oz sliced low-fat mozzarella
  • 1 loaf focaccia bread


  • Place the butter in a large saucepan and melt it over medium heat. When it is melted add in onion and cook it for 5 minutes or until it is translucent. Combine brown sugar and balsamic vinegar. Reduce the heat to low and cover it. Cook for 30 minutes and stir every few minutes.
  • While that is cooking preheat the grill to medium heat. Take the stems off the mushrooms and brush lightly with the oil. Season it with salt and pepper to taste.
  • Put the eggplant slices onto the grill and cook for 2 minutes on each side. Put them on a plate to the side. Place the mushrooms on the grill with the stem side of it down and cook for 6 minutes. Flip and cook for 4 minutes.
  • On 4 of the mushrooms place red peppers and mozzarella on top and than cover with the other mushroom halves. Cook for 2 minutes or until the cheese if fully melted.
  • Cut the bread in 4 squares and toast each side for 2 minutes. Place the stuffed mushrooms on the bread and top with onions, eggplant, and the other half of the bread.

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