Of my contributions this is by far my favorite “creation” for our month of healthy recipes.  I had always been curious about portobello “burgers” on menus but didn’t want to order one out when there were less healthy (ie: more tempting) items on the menu.  Wow.  This mushroom rocks.   In an effort to be healthy I didn’t serve this with any mayonnaise or spreads especially since the flavors and moistness needed no help!

¼ cup balsamic vinegar

2 tablespoons olive oil

½ teaspoon cumin

1 tablespoon minced garlic

4 portobello mushroom caps

cooking oil spray

1 large onion, sliced

4 cups fresh spinach

4 slices Swiss cheese

4 rolls or sandwich pockets

  1. Mix the first 4 ingredients.
  2. Clean mushrooms with a damp cloth and lay in a dish, smooth side down.
  3. Spoon mixture into mushroom caps and let sit 15-20 minutes.
  4. Heat a large skillet on med-high.  Spray with oil and add onion.
  5. Cook until onion is soft and light  brown.  Remove onion and reserve.
  6. Spray with oil again and add spinach
  7. Cover and cook 3-4 minutes until spinach is wilted.  Remove and reserve.
  8. Wipe out skillet and spray with oil.
  9. Add mushrooms smooth side up and cook for 5-6 minutes.
  10. Turn and cook for 2-3 minutes more.
  11. Remove mushrooms and top smooth side with 1 piece of cheese each.
  12. Assemble “burgers” by layering from the bottom up: ¼ of spinach, a mushroom, ¼ of the onion and the top roll piece.

For another mushroom treat for your tastebuds try Tammie’s Mushroom Jalapeno Quinoa Cups.


  1. This is perhaps the perfect sandwich. We enjoy both spinach and portobello mushrooms in my house. The only thing I would change is the cheese, but only because I personally do not care for swiss as much as other cheeses. The picture is so inviting I do believe I will go to the kitchen and make one for lunch right now.

    • Thank you for your kind words! There is probably not a cheese I do not love, I’m sure any substitute will work well!

  2. Oh WOW this looks like my kind of burger, I am going to buy some Portabello mushrooms tomorrow and cook this glorious recipe. Thanks so much for sharing it. I am now going to do the same on my FB place

    • Thanks Caro! I know folks that have a real aversion to mushroom textures. I understand – not a big beans/pea fan for that same reason. If it’s an allergy than that is a shame….

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