Created for Mountain View Mushrooms by Diane Sheya of The Salt Lake Culinary Center. This recipe was also presented by Diane on KSL’s Studio 5 on May 18, 2016.

Yield: Makes 4 burgers


  • 8 large Portobello mushroom caps (gills removed)
  • 4 cloves garlic
  • 3 tablespoons Worcestershire
  • ¾ cup breadcrumbs
  • 1 egg
  • ½ teaspoon freshly ground black pepper
  • 4 ounces cheese of your choice
  • 4 hamburger buns, split and toasted
  • Olive oil for cooking


  • 1 large onion, thinly sliced
  • Pinch of salt
  • Olive oil for cooking


  1. Place the mushroom caps in a steamer insert* over simmering water. Cover and steam until mushrooms are tender, about 7 minutes.
  2. Place cooked mushrooms in a food processor with garlic, Worcestershire, bread crumbs and egg, and season with black pepper. Pulse just until mixture comes together, about 30 seconds.
  3. Divide mixture into four 6-ounce patties, 4-inches wide by 1/3-inch thick.
  4. Place on a plate and refrigerate for 20 minutes or until ready to use**
  5. Meanwhile, to make the onions: heat olive oil in a 12-inch skillet over medium-high heat.  Sauté onion for 2 to 3 minutes, then reduce heat to medium low and continue to cook, stirring occasionally for 5 to 8 minutes, until onions are caramelized.  Remove from the pan and reserve.
  6. Wipe out skillet and heat olive oil over medium-high. Cook Portobello burgers, until toasted on each side and cook through, about 12 minutes (6 minutes per side).
  7. Top each burger with 1-ounce cheese and continue to cook until just melted, about 2 minutes.
  8. Divide cheese-topped burgers between toasted buns and top with onions. Serve immediately.


*Portobello caps can also be baked in a 350°F oven or on a bbq grill for 5 to 7 minutes instead of steaming

** Individual Portobello burgers can be formed and then frozen, sealed, for up to one month.  Thaw in the refrigerator and cook as needed