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Bacon Portabella Mushroom Burgers

Featured in the Honolulu Star-Advertiser on June 28, 2017.



Bacon Portabella Mushroom Burgers

  • 1/4 cup balsamic vinegar
  • 2 tablespoons low-sodium shoyu
  • 2 tablespoons Dijon mustard
  • 1/3 cup olive oil
  • Crushed red pepper flakes to taste
  • Pepper to taste
  • 4 portabella mushrooms, stems removed
  • 4 slices cheddar cheese
  • 4 ciabatta rolls, toasted
  • 8 slices bacon, cooked to crisp
  • 4 fried eggs over easy
  • Arugula and sliced tomatoes for toppings

BBQ Ketchup:

  • 1/4 cup ketchup
  • 1/4 of your favorite barbecue sauce
  • 1 teaspoon smoked paprika


In a large zip top bag, combine balsamic vinegar, shoyu, mustard, olive oil, red pepper flakes and pepper. Add mushrooms, toss to coat, and marinate for 1 hour. Preheat grill or grill pan to high. Place mushrooms on grill until lightly charred, about 3-5 minutes. Flip and grill an additional 3-5 minutes. Add cheese during the last minute. Spread BBQ ketchup on each side of the roll. Stack bottom half of roll with a mushroom burger, bacon and egg, then top with tomatoes and arugula and top half of roll. Makes 4 servings.

BBQ Ketchup:
In a small bowl, combine all ingredients. Serve with portabella mushroom burger. Makes 1/2 cup.

Approximate Nutrient Analysis per serving (not including salt to taste):
850 calories, 46 g fat, 13 g saturated fat, 240 mg cholesterol, >1800 mg sodium, 78 g carbohydrate, 2 g fiber, 14 g sugar, 32 g protein


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