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Balsamic Portobello Burger with Spinach and Horseradish Cheddar

Balsamic Portobello Burger with Spinach and Horseradish Cheddar

Prep time 5 minutes
Cook time 20 minutes
Ready in 25 minutes
Makes 4 servings


  • 4 large portobello mushrooms
  • 1/2 (16 oz) pkg frozen spinach, thawed and squeezed dry
  • 4 oz horseradish cheddar cheese, thinly sliced or shredded
  • 1/4 cup balsamic vinegar
  • 4 kaiser rolls


1. Scrape off the gills (brown part) on the underside of the portabellas with a spoon. Drizzle balsamic vinaigrette over the mushrooms and rub in with your hands. (For best results, allow mushrooms to marinate for 5 minutes) Set oven to broil.
2. Place marinated mushrooms on a broiler tray or a rack on a baking pan. Broil on high for 7 minutes or until lightly browned. Flip and broil for an additional 3 minutes.
3. Remove mushrooms from oven, and flip so underside of mushroom cap faces up. Divide the spinach evenly between the mushrooms and top with the cheese. Broil for 1 min. or until cheese is bubbly and melted.
4. Remove from oven, and toast rolls under broiler. Assemble mushroom burgers and serve immediately.


Top with your favorite condimentsβ€”barbeque sauce, ketchup, or guacamole.


Per serving: 333 Calories, 12.5g Fat, 6.4g Saturdated Fat 6.3g Sugars, 540mg Sodium, 35 g Carbohydrate, 4.2g fiber, 16.9g protein