Creamy portobello burgers

Serves 4


  • 1 tablespoon olive oil
  • 4 portobello mushrooms, stems removed and chopped
  • 1 large onion, halved and cut in ¼-inch strips
  • 1 large yellow or red bell pepper, seeded and cut in ¼-inch strips
  • 1 teaspoon each of thyme and sage
  • 4 ounces soft goat cheese, divided
  • Lettuce
  • Tomato slices
  • Whole-wheat buns


  1. Turn on broiler, set to high or 500°F.
  2. Heat olive oil in large sauté pan over medium heat.
  3. Sauté chopped mushroom stems, onions, peppers and herbs until onions are translucent.
  4. On a cookie sheet, broil the mushroom caps, stem-side down, for two to three minutes; then turn the mushrooms over and broil, stem-side up, for three to four minutes, or until liquid starts to accumulate in cap of mushroom.
  5. Spread the goat cheese in each cap and broil for two more minutes. Place mushroom on bun, and top with cooked vegetables, lettuce and tomato.

Nutrition information
Per serving: 271 calories, 12 g protein, 33 g carbohydrate, 12 g fat, 5 g saturated fat, 4 g monounsaturated fat, 13 mg cholesterol, 6 g fiber, 318 mg sodium

Recipe courtesy of the Well-Fed Heart