Portobello Mushroom Burgers

This recipe works in combination with: Red Onion, Tomato & Feta Tarts, Stilton & Apple Sausages, Vegetable Stew with Herb Dumplings. This recipe features in these meal plans: Veggie Bistro Classics.

Grilled garlic and basil portobello mushroom burgers with tomato and chilli salsa and a side of balsamic roasted shallots and potato wedges.


  • 250g of baby plum tomatoes
  • 1 small red onion (approx 110g), finely chopped
  • 1 medium lemon, juiced
  • 4 ciabatta rolls, halved and toasted
  • 1 premium mozzarella ball, sliced
  • 4 portobello mushrooms, stalks trimmed
  • 70g of wild rocket leaves
  • 600g of new potatoes, cut into wedges
  • 4 x medium shallots (50g each), cut lengthways into wedges
  • 30g of butter(2 tbsp), at room temperature
  • 75ml olive oil (5 tbsp)
  • 1 tbsp balsamic vinegar
  • 1 clove of garlic, finely chopped
  • 1 fresh red chilli, deseeded and finely chopped
  • 2 tbsp fresh basil, chopped
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 30 mins
  • Oven temp: 200c
  • Price per person: £2.67
  • Store cupboard: Cook's
  • Calories per serving: 807
  • 5-a-day per serving: 2.6
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Portobello Mushroom Burgers photo

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  1. Preheat the oven. Place the potato wedges and shallots in a roasting tin and drizzle with the balsamic vinegar and 3 tbsp olive oil. Season with salt and pepper and roast for 30 minutes, or until the potato wedges are crispy and the shallots are tender and beginning to char.
  2. Meanwhile to make the salsa, cut the baby plum tomatoes in half and remove the seeds by squeezing each half between your fingers. Heat 2 tbsp olive oil in a saucepan and cook the tomatoes, red onion and chilli for 5 minutes, or until soft. Remove from the heat and stir in the lemon juice. Season to taste with salt and pepper and set aside.
  3. Next prepare the garlic and basil butter by mixing the butter, chopped basil and garlic in a bowl. Season with salt and pepper and set aside.
  4. Preheat the grill to high. Once the wedges have been in the oven for 15 minutes, grill the mushrooms, flat side facing downwards, for 3 minutes. Turn the mushrooms over and grill for 2 minutes.
  5. Spoon the garlic and basil butter evenly between the flat sides of the mushrooms and top with the sliced mozzarella. Return to the grill for 2 minutes, or until the cheese is beginning to melt.
  6. Place the mushrooms on the base of each ciabatta roll, add a few of the rocket leaves and some of the salsa. Top with the remaining ciabatta halves.
  7. Serve the burgers immediately with the balsamic roasted shallots and potato wedges and the remaining salsa and rocket leaves on the side.

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