Grilled Portobello Mushroom Burgers with Dill-Musta

Name: Grilled Portobello Mushroom Burgers with Dill-Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 portobello mushroom caps; 1 cup Caesar vinaigrette salad dressing; Nonstick, nonflammable cooking spray; 6 to 8 slices havarti cheese; 6 to 8 hamburger buns; Softened butter, optional; Dill-Mustard Sauce, recipe follows; Toppings: lettuce leaves, sliced tomato, sliced red onion, sliced pickles; 1 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon minced fresh dill; 1 tablespoon minced fresh parsley; 1 teaspoon minced garlic

Servings: persons

6 to 8 portobello mushroom caps
1 cup Caesar vinaigrette salad dressing
Nonstick, nonflammable cooking spray
6 to 8 slices havarti cheese
6 to 8 hamburger buns
Softened butter, optional
Dill-Mustard Sauce, recipe follows
Toppings: lettuce leaves, sliced tomato, sliced red onion, sliced pickles
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
1 teaspoon minced garlic

1
Using a spoon, scrape and discard the brown gills from the undersides of the mushrooms.
2
In a large resealable plastic bag, combine the mushrooms and salad dressing.
3
Seal the bag, and turn to coat the mushrooms.
4
Place in the refrigerator and marinate for at least 1 hour or up to 2 hours.
5
Drain the mushrooms, discarding the marinade.
6
Preheat the grill to medium-high heat (350 to 400 degrees F).
7
Spray the grill rack with cooking spray.
8
Grill the mushroom caps, covered with the grill lid, until tender, 3 to 4 minutes per side.
9
Top each with a slice of cheese.
10
Spread the cut sides of the buns with butter if desired.
11
Place the buns cut-sides down on the grill rack.
12
Grill, covered with the lid, until toasted.
13
Remove from the grill, and spread evenly with Dill-Mustard Sauce.
14
Top with grilled mushrooms and desired toppings.
15
Serve immediately.
16
In a small bowl, stir together the mayonnaise, mustard, dill, parsley and garlic.
17
Cover and chill for up to 3 days.

1294

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 to 8 portobello mushroom caps, 1 cup Caesar vinaigrette salad dressing, Nonstick, nonflammable cooking spray, 6 to 8 slices havarti cheese, and more.

Yes, Grilled Portobello Mushroom Burgers with Dill-Mustard Sauce falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Portobello Mushroom Burgers with Dill-Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions