Portobello mushroom burgers

    20 min

    A healthy alternative to your typical burger! These are made with flat portobello mushrooms, which should be around 8cm in diameter. Wrapped in turkey rashers, this one low calorie meal that's totally delicious.

    32 people made this

    Serves: 2 

    • 2 portobello mushroom caps
    • 4 turkey rashers
    • 3 teaspoons horseradish sauce
    • 2 leaves cos lettuce
    • 2 slices tomato
    • 2 baps or burger buns

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat oven to 230 C / Gas 8. Line a baking tray with foil, and lightly grease it. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a burger.
    2. Wrap 2 turkey rashers around each mushroom, tucking the ends under the stem. Place the mushrooms on the baking tray. Bake for 10 to 15 minutes. Remove mushrooms from tray to kitchen paper to drain.
    3. Spread 1 1/2 teaspoons of the horseradish sauce over each bap (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each, then top with the mushroom burger.

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    Reviews in English (22)


    This was really delicious. I marinated my mushrooms with sliced onions in olive oil and balsamic vinegar before putting them in the oven. I also mixed some horseradish with mayo and the flavors were great! Thanks!  -  23 Jul 2008  (Review from Allrecipes US | Canada)


    My husband and I loved this recipe and will definately be making it again. I did add a thick slice of vidalia onion that I had sauteed in butter on both sides until well browned and softened. My addition made the sandwich a bit on the tall side, but delicious to eat!  -  07 Mar 2006  (Review from Allrecipes US | Canada)


    These were excellent and so easy to make. A nice change of pace from regular burgers. Just watch out - the horseradish sauce is REALLY overwhelming. I would go lighter on that next time. It's hard to taste the other ingredients through that. Thanks for a great recipe, Elizabeth!  -  05 May 2003  (Review from Allrecipes US | Canada)