Portobello Mushroom Burger Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

1 ratings


  • 4 portobello mushroom caps, cleaned
  • 1/4 cup olive oil
  • 1/2 cup mayonnaise
  • 1 tablespoon prepared pesto
  • 2 teaspoons coarse-grained mustard
  • 4 hamburger buns, split, buttered, and toasted
  • 1 cup baby arugula
  • 1 (12 oz) jar roasted red peppers, drained


Preheat grill to medium-high heat.


Brush mushroom caps with olive oil; sprinkle evenly with salt and pepper. Grill mushrooms, smooth side down, covered with grill lid, for 6 to 8 minutes, or until tender.


In a small bowl, combine mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mixture evenly over cut sides of buns. Divide arugula evenly over bottom halves of buns. Top each evenly with peppers. Place mushrooms caps over peppers. Cover with tops of buns.

Portobello Mushroom Burger


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1 Review

David 9/11/2016

DELICIOUS! As a pescatarian (a person that subscribes to a mainly vegetarian diet but occasionally eats seafood) I've had a lot of Portobello burger recipes and they are usually bland, but not Paula Deen's! Believe it or not Paula Deen has so many vegetarian-friendly recipes (and many that aren't can be easily adapted to vegetarian) and I've been cooking Paula Deen's recipes for years (even when I was an avid meat-eater) and I've never been let down by any recipe I've tried of hers or her son's. If you've never had a Portobello burger or the ones you have had tend to be bland, please try this one! It's awesome!

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