A burger made with portobello mushroom caps and plenty of fresh vegetables. 

Recipe adapted from Red Gold Tomatoes. For more information, visit their website.


  • 4 portobello mushroom caps, stem and gills removed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon prepared basil pesto
  • Salt and black pepper to taste
  • 1 yellow bell pepper, diced
  • 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes With Garlic & Olive Oil, drained
  • 4 cups fresh spinach, chopped
  • 4 slices provolone cheese
  • 4 buns, whole wheat


Set EGG for direct cooking at 400°F/204°C.

Combine olive oil pesto, salt & black pepper in a small bowl.  Brush each mushroom cap with the oil mixture.

Grill mushroom caps, rounded side up, for about 4 minutes.  While cooking combine bell pepper, ⅔of the Red Gold Tomatoes and spinach in a mixing bowl.  Turn mushrooms over and fill with tomato mixture.  Cover and grill for 3 more minutes.  Place piece of cheese on each mushroom, covering tomatoes, and grill 1 to 2 minutes or until cheese is melted.

Place on a whole wheat bun that has been spread with Garlic Aioli.

Garlic Aioli recipe: mix ¼ cup low fat mayonnaise with remaining 1/3 of the Red Gold Tomatoes.

Makes 4 servings

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