Print Options

Back to Portobello Burger with Muffuletta Topping >

Include these items:

Taste of Home Logo

Portobello Burger with Muffuletta Topping

 Portobello Burger with Muffuletta Topping
A tasty tomato-olive mixture, melty cheese and smoky grilled mushroom add so much flavor to this recipe one taster called it “one of the best grilled mushroom burgers I’ve had.” For a change, switch another cheese or spinach for the provolone and lettuce. —Tamra Duncan, Lincoln, Arkansas
1 ServingsPrep/Total Time: 25 min.


  • 1 large portobello mushroom, stem removed
  • 1 teaspoon olive oil
  • 1/8 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 plum tomato, chopped
  • 2 pitted green olives, chopped
  • 1 tablespoon mayonnaise
  • 1 multigrain hamburger bun, split and toasted
  • 1 lettuce leaf
  • 1 slice provolone cheese


  • Brush mushroom with oil and sprinkle with oregano. Season with salt
  • and pepper. Using long-handled tongs, moisten a paper towel with
  • cooking oil and lightly coat the grill rack. Grill mushroom,
  • covered, over medium heat or broil 4 in. from the heat for 6-8
  • minutes on each side or until tender.
  • Combine tomato and olives; season with salt and pepper. Spread
  • mayonnaise over bun bottom. Top with lettuce, mushroom, cheese and
  • tomato mixture; replace bun top. Yield: 1 serving.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

2 of 2

Portobello Burger with Muffuletta Topping (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.