Maria Menounos' Portobello Mushroom Burger with Melted Gruyre on a Multigrain Bun

by Rachael Ray Show Staff 9:00 AM, March 11, 2016

Aired March 11, 2016

Serves 4

4 tablespoons olive oil
1 medium onion, chopped
3 portobello mushrooms, finely chopped
2 cloves garlic, minced
Salt and black pepper
1 large egg
1/2 cup walnuts, finely chopped
1/2 cup chopped fresh parsley
1/4 cup breadcrumbs
4 slices (4 ounces) Gruyère or Swiss cheese
4 multigrain or gluten-free buns


Warm 2 tablespoons of the oil in a large skillet over medium-low heat. Cook the onion, mushrooms, garlic, and salt and pepper to taste until the mushrooms are soft, stirring.

In a large bowl, combine the egg, mushroom mixture, walnuts, parsley and breadcrumbs. Form 4 patties, using about 1/2 cup per patty.

Warm the remaining 2 tablespoons oil in the same skillet over medium-high heat. Cook the patties for 5 minutes on each side, or until browned. Lay a slice of cheese on top of each burger and continue to cook until melted.

Serve the burgers with the buns.

From 'The EveryGirl’s Guide to Cooking' by Maria Menounos

Without the bun, this recipe is diabetic-friendly!