Portobello and Pesto “Cheeseburgers”



5 min


4 adult sized servings

* PLUS Cooking time: 10 minutes
Portobello and Pesto “Cheeseburgers”

This vegetarian "cheeseburger" recipe uses portobello mushrooms, cooked on the grill with cheese, for a hearty and healthy grilling option.


  • 4 large portobello mushrooms
  • 3 tbsp fresh basil pesto
  • 2 tbsp olive oil
  • pinch salt
  • pinch black pepper
  • 4 slices mozzarella
  • 4 small ciabatta buns , or similar buns


  • Cut stems off mushrooms to make level with the cap.
  • Combine pesto with olive oil. Add a heaping tbsp of the pesto mixture on the inside of each mushroom cap.
  • Season with salt and pepper, and top each with slice of cheese.
  • Grill for 6 to 8 min, loosely tented with foil, or until mushrooms are juicy and tender, and cheese has melted.
  • Open buns, add mushroom “burgers” and serve.

Nutrition (per serving)

  • Calories
  • 326,
  • Protein
  • 11 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 11 g,
  • Fibre
  • 3 g,
  • Sodium
  • 489 mg.


Freeze fresh basil pesto in an ice-cube tray to make more portable.


You can use a spoon to scrape out the dark “gills” of a portobello mushroom to make it seem more meat-like to skeptical kids.