Mediterranean Portobello Burger

Mediterranean Portobello Burger

10 Reviews
From: EatingWell Magazine, June/July 2006

This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewürztraminer.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 portobello mushroom caps, stems and gills removed
  • 4 large slices country-style sourdough bread, cut in half
  • ½ cup sliced jarred roasted red peppers
  • ½ cup chopped tomato
  • ¼ cup crumbled reduced-fat feta cheese
  • 2 tablespoons chopped pitted Kalamata olives
  • 1 tablespoon red-wine vinegar
  • ½ teaspoon dried oregano
  • 2 cups loosely packed mixed baby salad greens


  • Active

  • Ready In

  1. Preheat grill to medium-high.
  2. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
  3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
  4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
  5. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

Nutrition information

  • Serving size: 1 half-sandwich
  • Per serving: 300 calories; 10 g fat(2 g sat); 4 g fiber; 40 g carbohydrates; 11 g protein; 154 mcg folate; 2 mg cholesterol; 5 g sugars; 1 g added sugars; 1,256 IU vitamin A; 10 mg vitamin C; 77 mg calcium; 3 mg iron; 791 mg sodium; 692 mg potassium
  • Nutrition Bonus: Folate (38% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 vegetable, 2 fat

Reviews 10

September 24, 2015
profile image
By: EatingWell User
Fantastic burger or salad! We made this recipe with four portobello mushrooms. My husband and I had whole mushrooms on buns with half the red pepper salad and greens in the sandwich as directed the first night. The next night, I chopped up the leftover mushrooms and tossed them with the other half of the red pepper/feta combo and fresh greens and served it as a dinner salad. It's delicious both ways! I liked it so much that I made it again on a Sunday, we had the salad version for dinner Sunday night and I took the chopped mushroom/red pepper/feta combo with fresh greens to work the next day and shared them with my coworker. She loved it, too! Pros: Easy, satisfying, refrigerates well overnight.
July 11, 2013
profile image
By: EatingWell User
delicious meal! Loved it! I wasn't sure if I would like the mushroom as the main part of the meal but the melding of the the various tastes of the vegetables, salad, dressing and cheese was just marvelous! We both loved it!!! Pros: My husband and I loved all of it!!! Cons: No cons!!!
March 21, 2012
profile image
By: Sally
An Italian Panini! I had to change a few things up but it was still fabulous. Instead of sourdough bread I used ciabatta bread. I also used goat cheese instead of feta and did not need the vinager or oil as my tomatoes and olives already had that. It came out better than I could have imagined. I will be serving it often. My husband and neighbor both raved. Pros: Quick and easy. Cons: None
August 21, 2011
profile image
By: katiedid
YUM!! My son and I LOVE this recipe. It is our go-to summer vegetarian recipe. We usually just broil the mushrooms and bread instead of pull out the grill. Also, we usually end up with leftover toppings because my son doesn't like a lot so I just eat the toppings along on the toasted bread the next day! Pros: delicious Cons: a bit of work
June 09, 2011
profile image
By: jessimcgee
Great recipe!!! delightful burgers with delicious Mediterranean topping. Burgers are simple to prepare with only olive oil and salt; Topping is a delightful combo of sweet and silky roasted red peppers with savory and salty olives. tomatoes and lettuce refresh the tongue while feta brightens up the whole finish. Great dish, great for picnics, works fabulous in a wrap! Pros: easy, quick, flavorful, healthy fats, vegetarian, adaptable Cons: potentially high in sodium, topping is saucy and drips a little
May 17, 2011
profile image
By: SLS73
Beautiful! This is fantastic! I roasted my own pepper so it was a little more time consuming than it needed to be (as written it would really easy). So full of flavor! Whole family loved it. Will definitely make again. Pros: Flavorful, meatless, filling
July 02, 2010
profile image
By: jmpasch
This was really yummy!! I LOVE portobello mushrooms anyway and this sandwich really satisfies! The salad topping for this is scrumptious too! I will make this dish again for sure!
May 12, 2010
profile image
By: EatingWell User
Tried this recipe this evening. No idea what to cook and looking for something different. I was a little leery about trying a portobello recipe before. Wasn't sure about the reception on the home front. My carnivore husband ate two! Its will definitely be on the menu on a regular basis. Eileen in Milton
March 31, 2010
profile image
By: EatingWell User
I love Love LOVE this recipe!!! My husband is not a fan of new things, and he now asks for this to be put into the menu rotation often. I usually make a couple extras so we can have them for lunch the next day. The dressing for the greens is great when it soaks into the mushroom overnight. Thanks so much for these wonderful recipes!!! It has made eating healthy a wonderful experience for all in my home.
More Reviews