Portobello Mushroom Burger


Want the burger without the meat? With a side of carrot “fries?”…. Um yes please!!! Try this clean eating spin on your classic cheese burger and say bye, Felicia to your processed frozen beef patties.


As a rule of thumb with fruits and vegetables the deeper and more colorful, the more nutritious they tend to be. And the same is true for these delicious purple potatoes, it is the antioxidant called anthocyanin that gives them their color. This antioxidant is in the same family as the antioxidants found in blueberries and pomegranates. These antioxidants are best known for cancer fighting properties and immunity boosting power.


TIP: The key to preventing soggy burgers is to remove the gills and stem of the portobellos. If you forget to do so, they will retain water and your bun will be a soggy mess.



  • 4 portobello mushroom caps
  • 4 cups arugula
  • 3 carrots, peeled and cut into match sticks
  • 6 purple potatoes, quartered
  • 3 tablespoons Dijon Mustard, divided
  • 1 1/2 ounces shredded mozzarella cheese
  • 1 1/2 ounces shredded cheddar cheese
  • 1/1/2 ounces shredded parmesan cheese
  •  1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh rosemary, roughly chopped
  • 5 tablespoons olive oil, divided
  • 2 teaspoon balsamic vinegar
  • 2 brioche or pretzel buns
  • 1/2 lemon juice
  • salt and pepper to taste


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Prepare the ingredients. Scoop out the gills and stem of portobello mushrooms. In a small bowl, stir together the dijon mustard and mozzarella and cheddar cheese.
  3. On the baking sheet, place your mushrooms and drizzle over 1 tablespoon of olive oil. Season with salt and pepper to taste. Toss carrots with 1 tablespoon olive oil and cayenne pepper as desired. Toss potatoes with 1 tablespoon olive oil and rosemary. Arrange in a single layer together with mushrooms.
  4. Place in oven for 7 minutes. Then remove from oven and spoon mustard/cheese mixture into mushroom caps. Flip carrots and potatoes. Place back in oven for another 7 minutes (or until cheese is melted). Carrots and potatoes may need a few more minutes in the oven, taste one of each to determine tenderness.
  5. While vegetables are roasting, combine the lemon, parmesan cheese, 1 tablespoon olive oil, balsamic vinegar, and 1 tablespoon mustard i a small bowl and mix well. Toss mixture with arugula.
  6. Halve buns and toast until golden.
  7. Place 2 portobello caps (cheese-side up) together. Place in bun with a handful of arugula salad. Enjoy with roasted carrot “fries,” salad and potatoes along side. You can also add your favorite burger condiments as you please.

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