Ingredients
Scale
- 4 large portobello mushroom caps, cleaned and stems removed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 4 whole-grain burger buns
- 4 slices of turkey bacon
- 4 slices of chicken ham
- Lettuce leaves
- Sliced tomato
- Sliced red onion
- 2 tablespoons mustard or low-fat yogurt sauce
Instructions
- Preheat the oven or grill to 375°F (190°C) or medium heat for grilling.
- Clean the mushrooms with a damp cloth and remove the stems carefully.
- Brush mushrooms with olive oil on both sides. Sprinkle with garlic powder, smoked paprika, salt, and pepper evenly.
- Cook the mushrooms: Oven: Place mushrooms gill side up on a baking sheet; bake 15–20 minutes, flipping halfway. Grill: Place gill side down first; grill 5–7 minutes per side until tender and lightly charred.
- Cook turkey bacon in a skillet over medium heat until crispy. Lightly warm chicken ham slices.
- Toast the buns until golden brown, either in the oven or on the grill.
- Assemble the burger: Spread mustard or yogurt sauce on the bottom bun. Add lettuce, cooked mushroom, turkey bacon, chicken ham, tomato, and red onion. Top with the other half of the bun.
- Serve immediately for best flavor and texture. Pair with salad or baked fries.
Notes
Marinate mushrooms in olive oil and herbs for 10–15 minutes before cooking for extra flavor.
Customize toppings to your preference, including avocado, roasted peppers, or vegan cheese alternatives.
Store cooked components separately for up to 3 days; assemble just before serving.
- Prep Time: 10
- Cook Time: 20