Home Veggie Burger Recipes Healthy Portobello Mushroom Burgers With Mexican Slaw

Healthy Portobello Mushroom Burgers With Mexican Slaw

by Jennifer McDonald
Portobello Mushroom Burgers With Mexican Slaw

Now and then, I crave burgers – who am I kidding, I’m always craving burgers, but as a fully signed up member of club grown-up, I realise that I can’t eat them every day. Now and then, though, I notice I’ve got some lonely little leftover Portobello mushrooms sitting in the fridge, and what better way to use those up than with a juicy vegetarian take on the old fashioned mushroom burger?

This mushroom burger recipe is simple stuff. I served it with some Mexican Slaw and a homemade ketchup/mayo/pickle combo, and it was delicious. It would also go well with some sweet potato wedges and a big old dollop of homemade tomato ketchup!

Portobello Mushroom Burgers With Mexican Slaw

Healthy Portobello Mushroom Burgers With Mexican Slaw

Jennifer McDonald
Love mushrooms? These portobello mushroom burgers with Mexican slaw are my go-to mushroom burgers.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 269 kcal


Burger Ingredients

  • 4 medium portobello mushrooms
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt coarse
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 4 pieces burger buns
  • 2 slices cheese optional
  • ¼ cup mayonnaise optional

Slaw Ingredients

  • 2 medium carrots peeled and grated
  • ½ small red cabbage shredded
  • 1 small red onion thinly sliced
  • 1 handful coriander finely chopped
  • 1 small green chilli thinly sliced (deseeded for less heat)
  • 1 pinch salt coarse
  • 1 glug olive oil
  • 1 medium lime


  • Heat olive oil in a frying pan over medium heat.
  • In a bowl, mix the balsamic vinegar, 2 tablespoons of olive oil and a pinch of salt and pepper, and brush the mixture over the mushrooms before adding them to the pan.
  • Cook for 5 to 7 minutes on each side, occasionally basting if needed with the remaining balsamic and oil mix.
  • Whilst the burgers are cooking, make your slaw by simply combining the carrots, red cabbage, red onion, coriander and green chilli in a large bowl. Sprinkle with the salt, drizzle over the olive oil and squeeze the juice from the lime. Stir well to evenly mix everything.
  • When your burgers are about done, add the optional cheese slice and begin to toast your buns.
  • When the cheese is slightly melted, turn the heat to low whilst you load up your buns with your slaw first, before adding the burger and topping with your desired burger sauce topping.


Calories: 269kcalCarbohydrates: 19gProtein: 7gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 20mgSodium: 866mgPotassium: 669mgFiber: 5gSugar: 9gVitamin A: 6115IUVitamin C: 51mgCalcium: 163mgIron: 1mg
Did you give this recipe a whirl?We’re all ears to hear about your results!

You may also like

Notify of
Inline Feedbacks
View all comments

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy
Would love your thoughts, please comment.x