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Portobello mushroom burgers

Preparation: 35 mins

Cooking: 15 mins

Serves 4, costs under £5.00


  • 4 Portobello Mushrooms (300g) (large sized)
  • 2 Tablespoons Balsamic Vinegar (30g)
  • 1 Tablespoon Soy Sauce (15g) (Reduced salt if possible)
  • 2 Tablespoons Olive Oil (20g)
  • 1 Tablespoon Chopped Parsley (10g)
  • 4 Wholemeal Rolls (448g)
  • 1 Red onion (150g)
  • 4 Leaves Lettuce (20g)
  • 4 Tomatoes (340g)
  • 4 Slices Reduced Fat Leerdammer Cheese (80g) (or other reduced fat cheese)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. In a large bowl, mix together the Balsamic vinegar, soy sauce and oil. 
  2. Chop the parsley and add to the bowl.
  3. Wipe the mushrooms, remove their stalks and add them to the bowl with the Balsamic vinegar mixture. Use a spoon or your hands to make sure the mushrooms are evenly coated, and leave to stand for 20-30 minutes.  
  4. While the mushrooms are marinating, peel and slice the onion into 4 thick slices, wash and slice the tomatoes and wash and shred the lettuce. 
  5. Place the mushrooms and onion slices on a grill pan, and grill for 5-7 minutes on each side, until they are tender when pierced with a fork.  
  6. Cut the rolls in half, then place the mushrooms, followed by the onions, lettuce, tomatoes and cheese on the bottom half.  Replace top half and enjoy.

Nutritional Information