Portobello + Ranch Burgers

  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 servings
Portobello + Ranch Burgers


This juicy burger may be meat-free but it's packed with flavour thanks to the creamy ranch sauce and thick slices of cheddar.


  • 1/4 cup olive oil

  • 3 tbsp balsamic vinegar

  • 2 clove garlic, minced

  • 1 tsp honey

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 4 portobello mushrooms, about 4 in. wide


  • Preheat barbecue to medium. Whisk oil, vinegar, garlic, honey, salt and pepper in a 9 x 9-in. dish.

  • Remove stems and scrape gills from mushrooms with a spoon, then score a grid pattern into tops of mushrooms. Coat mushrooms in marinade and let stand for 15 min.

  • For ranch sauce, stir cottage cheese, lemon juice, chives, dill, garlic powder and salt in a small bowl.

  • Oil grill. Place mushrooms, cap down, on grill, reserving marinade. Cover and cook until grill marks appear, 4 to 5 min. Flip, brush with reserved marinade, cover and grill until very tender, 4 to 5 min.

  • Flip mushrooms again and top with cheese. Place buns on grill, cut-side down. Cover and cook until cheese melts and buns are toasted, about 1 min.

  • Stack mushrooms, tomatoes, lettuce and ranch sauce between buns.

Nutrition (per serving)

Protein 16g, Carbohydrates 37g, Fat 17g, Fibre 3g, Sodium 883mg.

Originally published in the Today’s Parent July/August 2018 issue. Photo by Erik Putz.

This article was originally published on Jul 04, 2018