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Cheesy Portobello Mushroom Burger with Blueberry BBQ Sauce & Salad
- 30 min
- 2–6 servings
- 603 kcal / serving
A portobello mushroom burger topped with melty cheddar, finished with a blueberry BBQ sauce, and a bright mixed greens salad. The combo gives smoky, tangy notes with creamy avocado for a weeknight-friendly bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ cupalmonds, sliced
- ½avocado
- 1 (6 oz) pkgblueberries
- ¼ (8 oz) blockcheddar cheese
- 1 clovegarlic
- ½ pintgrape tomatoes
- 1lemon
- 2 capsportobello mushrooms
- ½ (5 oz) pkgspring mix (mixed greens)
- 2whole grain buns or rolls
- ½ mediumyellow onion
- lemons
- avocados
- yellow onions
From the pantry: black pepper, brown sugar, chili powder, cumin, ground, Dijon mustard, extra virgin olive oil, ketchup, parsley flakes, salt, soy sauce
Cookware
aluminum foil · chef's knife · citrus juicer (optional) · colander · cutting board · grill pan, outdoor grill, or skillet · hand or regular blender · measuring cups · measuring spoons · mixing bowls · spatula · toaster (optional) · tongs · whisk or fork
Directions
- Rinse and dry all produce, then prepare the grill or skillet and preheat to medium-high.
- In a blender, juice half a lemon and add garlic, blueberries, ketchup, brown sugar, soy sauce, and spices; blend until smooth and set the BBQ sauce aside.
- Clean the mushrooms, remove stems, and carefully scrape out the gills; place on a plate and toss the onion slices on top.
- Toss the onion and mushroom pieces with oil, salt, and pepper to coat.
- When the pan is hot, cook the vegetables without moving them until the mushrooms are tender and lightly charred on the first side, 3–4 minutes; then flip.
- Top each mushroom with cheese and continue cooking until melted and the vegetables are tender, 3–4 more minutes; transfer to the plate and loosely tent with foil.
- Whisk the remaining lemon juice with oil, Dijon mustard, and spices to make the dressing; toss halved tomatoes, avocado, greens, and almonds into the bowl.
- Toast the buns if desired, then spread a portion of the BBQ sauce on the bottom half of each bun and layer with the mushroom cap, onions, and more sauce; cap with the top bun.
- Slice or halve the salad greens on the side and divide between plates along with the burgers for serving.
Two tips
- Make-ahead: store the sauce and salad components separately for up to 1 day.
- Serving idea: serve the burgers with extra greens on the side or over a bed of the salad for a lighter meal.
Nutrition per serving
- Calories
- 603 kcal
- Protein
- 20 g
- Carbs
- 56 g
- Fat
- 37 g
- Fiber
- 13 g
- Sodium
- 554 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.