Bobby’s Lighter Mushroom Burger

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By Bobby Deen

331 Fewer Calories
31 g Less Fat

4 large portobello mushrooms caps, cleaned
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 large slices whole-grain peasant bread, each cut in half
1/2 cup light mayonnaise
1 tablespoon fresh chopped rosemary
1 cup baby arugula
1 large tomato, cut into 8 slices
1 small red onion, thinly sliced
1/2 cup roasted red pepper strips, drained


1. Preheat grill or broiler.

2. Place mushrooms in a baking dish or pie plate. Whisk together the vinegar, oil, salt, and pepper until blended. Brush mushrooms with the vinegar mixture; let stand 15 minutes.

3. Place the mushrooms, rounded side down, on the grill rack and grill until tender, 4 – 6 minutes per side. Transfer to a plate. Place bread slices on the grill rack and grill until lightly browned, about 2 minutes per side. 

4. Meanwhile, combine the mayonnaise and rosemary in a small bowl until blended. Brush bread slices with the mayonnaise mixture. Layer half the slices with the mushrooms, arugula, tomatoes, onion, and red pepper strips Top with remaining bread slices. Serve immediately.

Test Kitchen Tip: To broil the mushrooms, follow step two. Place mushrooms on a broiler rack and broil 4 inches from heat source, until tender and golden, about 4 minutes on each side.

Servings:    4
Prep Time:  10 minutes
Cook Time: 20 minutes
Difficulty: Easy
Per Serving: (1 sandwich) 235 Cal; 7 g Protein; 11 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 33 g Carb; 7 g Fiber; 10 g Sugar; 64 mg Calcium; 3 mg Iron; 1045 mg Sodium; 7 mg Cholesterol

Original recipe courtesy Paula Deen:  Portobello Mushroom Burgers
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen

Per Serving: 566 Cal (65% from Fat, 8% from Protein, 28% from Carb); 11 g Protein; 42 g Tot Fat; 6 g Sat Fat; 17 g Mono Fat; 41 g Carb; 4 g Fiber; 3 g Sugar; 107 mg Calcium; 3 mg Iron; 777 mg Sodium; 1 mg Cholesterol

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Reader Comments:


Great recipe!

By Jaclyn C. on May 25, 2012


This looks so good Paula.

By Sherri Faulkner on April 17, 2012

why is the sodium higher on the lighter version   and not on the original I have fluid problems and I can not have that much sodium on the Mushroom burgers I like that recipe but the sodium is to high for me!

By pwarrior57 on September 05, 2010

Paula Deen
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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am