Open-faced Portobello “Burger”

Today for lunch I created an open-faced sandwich that was filled with incredible flavor.

I added bacon on mine, but if you are going meatless, it can be made without the bacon topping and be just as tasty.

Portobello Mushroom Burger

7 PP for two


  • 1 Portobello mushroom, cleaned and “fins” scraped out
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • spinach
  • 1 clove garlic
  • less than a tablespoon of olive oil (sorry I forgot to measure)
  • English muffin, toasted
  • 2 slices center cut bacon, cooked
  • 1 French Onion Laughing Cow wedge


Preheat oven to broil

  1. Place the mushroom cap, smooth side up, on a baking sheet. Bush mushroom with olive oil, salt and pepper. Put in broiler (don’t close oven completely).
  2. In the meantime, take a bunch of spinach leaves and put it in the blender add one garlic clove, and pepper to taste.  Turn on blender and stream in less than 1 tablespoon olive oil.
  3. Take mushroom out of the broiler and split in half, fill the cap with the spinach “pesto”, spread the Laughing Cow wedge on each muffin and top with bacon slices.


One Comment Add yours

  1. Recipe Chefs says:

    Excellent post thanks for sharing. I love sharing delicious recipes. Food is something we all can enjoy. Take care.

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