Portobello Mushroom Burgers – Menu Monday


Bye Bye Burgie – Original Recipe from “Crazy Plates

Broiled portobello mushroom burgers (as in no meat patty, just the mushroomy goodness) with sweet peppers, red onions, and a spicy, chickpea spread



Original recipe that we slightly modified from is from the excellent recipe book “Crazy Plates”, which is full of awesome low-fat recipes that taste better than something that’s just “low-fat”. We don’t claim to be the creators of this recipe, but are just acknowledging its awesomeness with pretty photos and showing the specific recipe we made. Go buy Crazy Plates!

YIELDS 4 Burgers


  • For chickpea spread

    • 1 1//2 cup canned chickpeas, drained and rinsed
    • 2 tbsp low-fat sour cream
    • 3 tbsp minced onions
    • 1 tbsp chopped, fresh cilantro
    • 1 tsp cayenne pepper
    • 2 cloves garlic, minced
    • 1 tsp brown sugar
    • 3/4 tsp ground coriander
    • 1/2 tsp ground cumin
  • For burgers

    • 1 tbsp each olive oil and balsamic vinegar
    • 1/2 tsp dried basil
    • 4 medium portobello mushrooms*, wiped clean
    • 1 large red bell pepper, seeded and cut into wide strips
    • 1 medium red onion, sliced into thick rings (do not separate)
    • 4 multi-grain buns
    • 1 cup whole baby spinach

*We couldn’t find whole portobello mushrooms at the store, so we used sliced portobellos and 2 or 3 slices per burger. Not perfect, but it worked.



  • To make chickpea spread, combine all ingredients in a blender or food processor. I used the Magic Bullet of TV ad fame. It’s awesome for this kind of stuff because you can just keep the excess spread in the cup for later use, instead of having to spoon it out of a blender.


  • In a small bowl, combine olive oil, vinegar, and basil. Brush oil mixture over both sides of mushrooms, pepper strips, and onion rings. Arrange vegetables in a baking pan and place under the broiler, about 5 inches from heat source. Broil for 3 minutes. Remove pan from oven, turn vegetables over, baste with any remaining oil mixture, and return to oven. Broil for 3 to 4 more minutes, until vegetables are tender. Using one of those BBQ pincer things was the easiest way to grab the veggies for flipping. There’s almost no way to keep the onions in the full ring, so don’t even worry about it.


  • To serve, line bottom of bun with spinach leaves. Place one whole mushroom over top. Spread chickpea mixture over mushroom. Top with peppers, onions, and top half of bun. Serve immediately.

Have fun on your culinary adventures. I hope we inspired you to try out some vegetarian friendly fare. Happy cooking!


All photography featured here is Copyright of Bryan Cooper
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Bryan can most often be found taking photographs for his commercial studio Cooper & O'Hara, but he also has a passion for cooking, zoology, travel, science, entertainment, design, and creativity in general. Email Me