Double-Portobello Burgers with Roasted Tomatoes

Featured in the Honolulu Star-Advertiser on January 9, 2019.



Double-Portobello Burgers with Roasted Tomatoes

  • 8 portobello mushrooms, stemmed
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 (28-ounce) can plum tomatoes, drained (reserve 3 tablespoons juice) and quartered lengthwise
  • 5 garlic cloves, thinly sliced
  • 1/8 teaspoon crushed red pepper flakes
  • 4 whole wheat hamburger buns, split
  • 1/4 cup sharp provolone cheese, grated
  • 1/3 cup arugula


Heat oven to 450°F. Line a rimmed baking sheet with parchment paper.

Arrange mushrooms on a baking sheet, stem sides down, and brush with 1 tablespoon oil. Season with salt and pepper. Toss tomatoes with remaining oil, garlic, and crushed red pepper flakes and place them on the baking sheet.

Roast for 25 minutes, turning mushrooms and stirring tomatoes halfway through. Transfer tomatoes to a bowl, and toss with reserved juice.

Heat broiler. Toast buns, cut sides up, on a baking sheet for about 45 seconds. Broil mushrooms on center rack for 3 minutes. Flip, and top 4 buns (bottom half) with cheese, then remaining mushrooms. Broil just until cheese melts, about 1 minute.

Layer tomatoes, arugula, and mushrooms between buns. Serves 4.

Approximate nutritional information, per serving (not including salt to taste):
310 calories, 11 g fat, 3 g saturated fat, 5 mg cholesterol, 750 mg sodium, 38 g carbohydrate, 6 g fiber, 12 g sugar, 8 g protein


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