Grilled Portobello Mushrooms

A healthier alternative to using ground beef in burgers is by substituting it with portobello mushrooms. This is a quick and effortless option. They have a meaty texture and a rich taste that can really hit the spot. Not only do they have very few calories, but they also contain no saturated fat. They’re the perfect size for burger rolls, grill beautifully, and go well with any fixings you want.

Grilled Portobello Mushrooms

Serves: 2

Prep Time: 10 minutes

Cook Time: 10-15 minutes


  • 3 tbsp low-fat Italian bottled dressing
  • Canola oil spray
  • 2 slices reduced-fat Swiss cheese
  • 2 large Portobello mushrooms, wiped clean, stems removed
  • ½ jar (7oz) roasted red peppers, drained
  • Dijon mustard, if desired
  • Low-fat mayonnaise, if desired
  • 2 whole-wheat hamburger buns or 1 whole-wheat pita cut in half


  1. Marinate the mushrooms in the dressing for 30 minutes to 2 hours in the refrigerator.
  2. Prepare the grill by spraying it lightly with oil. On medium-high heat, grill the mushrooms with the lid down for 7-10 minutes, turning once midway through the cooking.
  3. Place one slice of cheese on top of each mushroom and allow it to melt. Remove them from the grill and place the roasted peppers and mushrooms on the buns or stuff them into a pita half. Add mustard and low-fat mayonnaise, if desired.
Grilled Portobello Mushrooms
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