Mushroom Burger | Cook For Your Life
Mushroom Burger- anti-cancer recipes- cook for your life

Mushroom Burger

4.1
Rated 4.1 out of 5
4.1 out of 5 stars (based on 8 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

Using broiled mushrooms to make Mushroom Burger, makes it ridiculously rich, and a great substitute for meat when looking for that savory taste and meaty texture. They are the perfect solution to the conundrum...


Ingredients


  • 4 (4 to 5-inch diameter) portabella mushroom caps, wiped
  • 1 cup grape or cherry tomatoes, sliced in half lengthwise
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 6-ounces mozzarella, cut into 4 slices
  • 4 whole wheat burger buns
  • Handful of arugula

For the Basil Pesto:

  • 1 clove of garlic
  • 1/2 cup of pine nuts, toasted until golden and cooled
  • 1/2 cup grated parmesan cheese
  • 2.5 cups sweet basil leaves, washed
  • Sea salt and pepper, to taste
  • 1/4 cup extra virgin olive oil
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts

Calories

629 cals

Fat

48 g

Saturated Fat

13 g

Polyunsaturated Fat

9 g

Monounsaturated Fat

23 g

Carbohydrates

29 g

Sugar

5 g

Fiber

3 g

Protein

24 g

Sodium

737 mg

Directions

  1. Preheat the broiler. Make the basil pesto as outlined here.
  2. Spread the mushroom caps, rounded side down, and the tomatoes, cut side up on a baking tray. Drizzle with olive oil, salt and pepper.
  3. Place 6-inches under the broiler for 7 minutes. Lay the cheese on the mushroom caps, and continue to broil until melted, about 2 minutes. Remove from oven, then lightly toast the burger buns under the broiler.
  4. Lay the buns open on a work surface and spread a heaping tablespoon of Basil Pesto on the bottom bun. Evenly divide the tomatoes between the four buns and place the mushrooms on them cheesy side down. Top with arugula and the top bun and serve.

Chef Tips

It’s important to buy mushrooms that are fresh. The gills of fresh portabellas should be dry, and a light mushroom brown color, they are edible so there’s no need to trim them off. If the mushrooms are black and bruised-looking, they’re old.

If possible, avoid buying pre-packed portabella mushroom caps. It’s important  to see the color of the gills underneath, and the way they’re usually packed, it’s impossible to know what you’ve bought until you get them home.

If on a low fiber diet:

  • Use a brioche bun or other soft white flour burger bun,
  • Sub a tablespoonful of Quick Tomato Sauce for fresh tomatoes.
  • Sug pesto for our Broccoli pesto
  • Omit the arugula

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


Reviews

No Title

Rated 5 out of 5
June 11, 2021
anonymous

No Title

Rated 4 out of 5
January 21, 2021
anonymous

No Title

Rated 4 out of 5
January 12, 2021
anonymous

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