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Portobello Burgers

Tasty portobello mushroom burgers on a whole-grain hamburger bun! 
Prep Time6 mins
Cook Time10 mins
Total Time16 mins
Course: Main Course
Cuisine: American
Keyword: burger, dinner, Lunch, mushrooms, portobello, recipe, steam, supersteam
Servings: 2 people


  • 2 large portobello mushrooms (each about 4 inches in diameter)
  • 2 tbsp olive oil, divided
  • kosher salt and freshly ground black pepper
  • 1/4 cup mayonnaise
  • 2 tbsp basil pesto
  • 2 whole-grain hamburger buns, split
  • 4 Roma tomato slices
  • 2 slices fresh goat cheese
  • 1/2 cup fresh baby spinach leaves


  • Remove the stems from the mushrooms and discard. Use a spoon to scrape the gills from the caps and discard. Lightly brush both sides of the mushrooms with 1 tablespoon of the olive oil. Season with salt and pepper to taste. Set the mushrooms on the broiling pan, cap side up.
  • Turn on Broil/Grill function. Cook for 10 minutes, or until the mushrooms tender.
  • While the mushrooms are cooking, place the mayonnaise and pesto in a small bowl and stir until well combined.
  • Remove the mushrooms from the oven.
  • Place the split buns, cut side up, on the crisper tray, turn on Toast function and toast on level 4.
  • To assemble the sandwich, spread 1 heaping tablespoon of the pesto mayonnaise on the bottom of each bun. Place the mushroom on the bun. Top each portobello with 2 tomato slices, 2 slices of goat cheese, and a small handful of spinach leaves. Finish with the top of the bun.Serve warm.


Serves: 2 |Setting:Broil/Grill, Toast| Temperature: 485˚F | Time: 15:30 Minutes |Tray Type:Broiling Pan/Crisper Tray |Tray Position: Upper