Portobello and Pesto “Cheeseburgers”


  • Prep Time5 mins
  • Total Time15 mins
  • Makes4 adult sized servings
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 11g, Carbohydrates 34g, Fat 11g, Fibre 3g, Sodium 489mg.


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.

This article was originally published on Jul 15, 2013

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