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Portobello Burgers over Sautéed Vegetables
Source: dLife

Burger served in a mushroom cap with sautéed vegetables.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 203.8
Total Carbs 6.5 g
Dietary Fiber 1.7 g
Sugars 3.0 g
Total Fat 7.8 g
Saturated Fat 2.7 g
Unsaturated Fat 0.5 g
Potassium 934.3 mg
Protein 25.5 g
Sodium 469.1 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 3 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/4 lb  ground beef (5% fat)
1 tsp  salt
2 tsp  italian seasoning
6 each  fresh portobello mushroom
2 each  small zucchini
2 cup  sliced summer squash
1 tbsp  olive oil
2 tbsp  balsamic vinegar
1 each  medium lemons
  1. In small bowl, mix meat, 1/2 teaspoon salt, and 1 teaspoon Italian seasoning until blended. Mold into 6 patties.
  2. Coat large skillet with cooking spray. Cook patties over medium 7 minutes per side. Cover and set aside.
  3. In large skillet, sauté mushrooms, zucchini, yellow squash, and remaining salt and Italian seasonings in hot oil over medium-high for 10 minutes.
  4. Add balsamic vinegar.
  5. To serve, remove vegetables (except mushrooms) to serving platter. Place mushrooms on top of vegetables. Place one burger on each mushroom.
  6. If desired, garnish with lemon wedges.

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