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

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm