Smoky Portabella Burger With Sun-Dried Tomatoes and Basil

Total Time
Prep 10 mins
Cook 30 mins

A delicious burger recipe that I got from a friend! The smoked cheese really gives it a nice flavor - I know it can be hard to find certain varieties depending on where you live, so let me know if you try a new one that works well :) I can get smoked gouda most easily where I live, so that's what I usually use, but I've also tried and enjoyed it with smoked mozzarella and smoked cheddar. I am adding a range on both the basil leaves and sun-dried tomatoes, as it depends on the size of the pieces you have as to how many you might want - enough to cover each mushroom.


  1. Remove mushroom stems and wipe down with a damp cloth.
  2. Place on heated grill with gill-side down and grill for 10 minutes.
  3. Flip and grill for an additional 10 minutes.
  4. Place sun-dried tomatoes on the gill-side of the mushroom.
  5. Top with cheese and let grill until cheese is melty, about 2-3 minutes.
  6. At the same time, toast hamburger buns on grill, flipping once. They should be done about the same time as the melting cheese.
  7. Place one mushroom on each bun and top with basil before enjoying!
Most Helpful

Loved this as a healthier alternative to beefburgers. I used havarti cheese as I couldn't find smoked anything at the supermarket. This was a good cheese to use as it doesn't go too gooey when heated but holds its shape well. I'll be using this recipe again! Thanks Starry!

Shuzbud June 03, 2010

Oh Yum!! I wasn't able to find smoked mozza, gouda or cheddar, so used smoked provolone. Made for Everyday Holiday Tag. :)

Lori Mama May 27, 2010

I tried the smoked mozz and gouda and both turned out really well. I have used this recipe several times and the proportions of basil/tomato can be changed based on availability and supply. Loved it in all forms.

Onehornedone November 25, 2009

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