400-Calorie Mushroom Burger That Tastes Like Meat
Servings
Prep Time
1
people
10
minutes
Cook Time
10–12
minutes
Servings
Prep Time
1
people
10
minutes
Cook Time
10–12
minutes
Ingredients
1
large
Portobello mushroom ca
About 4–5 inches wide; wipe clean, remove gills if desired
1
tbsp
olive oil
For brushing the mushroom before grilling
1/2
tsp
Kosher salt
Adjust to taste
1/4
tsp
Black pepper
Freshly ground preferred
1
pinch
Garlic powder
Optional but boosts umami
1
slice
Provolone cheese
About 1 oz (28 g), for melting
1
medium
Brioche bun
Toasted; swap with sandwich thin if needed
1/4
cup
Roasted red peppers
Jarred is fine; pat dry
1
handful
Arugula
Adds peppery crunch
1–2
tsp
Balsamic glaze
Drizzle to finish; start light
Instructions
Preheat a grill pan or skillet over medium-high heat (about 400°F / 205°C).
Gently wipe the portobello mushroom clean and remove the gills if desired.
Brush both sides of the mushroom with olive oil and season with salt, pepper, and garlic powder.
Place the mushroom gill-side down and cook for 4–5 minutes until browned with grill marks.
Flip the mushroom and cook another 4–5 minutes, draining excess liquid if needed.
Add the provolone slice on top during the last 1–2 minutes; cover to melt the cheese.
Toast the brioche bun cut-side down for 30–60 seconds until lightly golden.
Assemble the burger: bottom bun, cheesy portobello, roasted red peppers, arugula, and balsamic glaze.
Top with the remaining bun and serve immediately while hot.