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How to make: A gorgeous Mushroom Burger!

Tuesday, June 11, 2013


I would swap this for:

ANY Mcdonald's meal
ANY Pizza (in fact I have a Hot Pepper Passion Pizza from Papa Johns in my fridge and it's looking bleak to me!)
ANY KFC burger

Yes, it's that good! And then some.

Oh, it's so luscious, how can I not share it?

Here's how to make it:


1 Medium Portobello Mushroom - around 67grams
Warburtons Brown Sandwich Thins - 2 thins
Parmigiano Regiano dry cheese - 8 grams
butter, 5 grams
broccoli, 80grams
light mayo, 10 grams
Garlic and Herb seasoning grinder or already ground seasoning

Total comes to 243kcals

How to Make:

Gently wash and scrub the mushroom to remove any debris. Set aside and wash the broccoli. Put broccoli to steam for 4 minutes in the microwave (if you have a veggie steamer for the microwave) or on the hob/steamer according to user manual.

Take a non stick frying pan on high heat and put in about 60mls of water and add the mushroom in the centre. Sprinkle garlic and herb seasoning over the whole of the mushroom on one side and then the other side. If your seasoning has salt in it don't add any extra - if not, then add a sprinkle of salt if you wish.

Cover the frying pan and let steam on high heat for a good 4 minutes - then turn the mushroom and let cook for a further 3 minutes - if the water dries up add a little more.

Once the mushroom has shrunk a bit add 5 grams of butter to the remaining water - which should be around a tablespoon's worth of water residue. Let the butter melt and coat the mushroom in it - take out the mushroom and put in your brown sandwich thins face down on the butter/water liquid to soak it up.

Make sure the thins are heated all the way through. Assemble on the plate - put the mushroom face up (so the stem part faces up) Put 3 grams of the dry cheese into the cavity of the mushroom and let it melt. Spread mayo on one side of the thin if you wish and cover the mushroom.

Put the broccoli on the side and cover with the remaining 5g of the dry cheese and let melt.

It's cheesy, but not greasy, it's beefy, but not fatty, it's got carbs, but only 100kcals worth - the broccoli goes well with it.

Try it and let me know what you think - I served it to non-weight conscious people and they asked for seconds!

The cheese makes all the difference without adding heaviness, grease or too many calories. Very Gourmet!

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Member Comments About This Blog Post
    I tried a version of this with my small white cap mushrooms! I steamed some grape tomatoes with them, used garlic salt and some italian seasoning (thyme and oregano). When it was all done and sprinkled with parmesian I stuffed the tomatoes into the caps! It was AMAZING! Thank you for posting about this!
    1711 days ago
    That looks so delicious! I love grilled portobello mushrooms with feta cheese and sun-dried tomatoes.
    1712 days ago
    I love mushrooms and cheese, so I'll have to try this!
    1712 days ago
  • GK1963
    May have to try this
    1712 days ago
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