Grilled Portobello Burger with Sundried Tomato Aioli

Recipe Courtesy of Busy in Brooklyn, 2nd place winner of Swap It or Top It 2013


Serving Size: 4


Grilled Portobello Burgers with Sundried Tomato Aioli
4 portobello mushrooms
2 tbsp olive oil
salt & pepper, to taste
4 slices low-fat mozzarella cheese
1 cup arugula
1 beefsteak tomato, sliced into rings
1 red onion, sliced into rings
4 whole wheat burger buns
sundried tomato aioli (recipe below)

Sundried Tomato Aioli

1/2 cup light mayo
3 sundried tomatoes packed in olive oil
1 tbsp olive oil from sundried tomato jar
1 clove garlic
juice of 1/2 lemon
Salt & pepper to taste


  1. Heat up your grill pan until it’s nice and hot. Lightly clean the mushrooms and brush with olive oil. Season with salt and pepper. Grill for approximately 5 minutes per side. While the mushroom is still on the grill, top with slice of mozzarella cheese.
  2. If desired, toast the burger bun on the grill. Top with sundried tomato aioli, arugula, portobello mushroom with cheese, tomato & red onion.
  3. For aioli, add all ingredients to a blender or food processor and puree until smooth.


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