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Burger

Balsamic Portobello Burger with Spinach and Horseradish Cheddar

Swap burgers for portabella mushrooms.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
333 calories per serving

Ingredients

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

Steps

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 min.) Set oven to broil.
2
Place marinated mushrooms on a broiler tray or a rack on a baking pan. Broil on high for 7 min. or until lightly browned. Flip and broil for an additional 3 min.
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.

Tips

Top with your favorite condiments—barbeque sauce, ketchup, or guacamole.

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