Portobello Mushroom & Spinach Burger

Portobello Mushroom & Spinach Burger Recipe

The Fresh Express® Spinach & Bacon Salad Kit® makes a great topping for a portobello burger.



  • 1 (7.7-ounce) package Fresh Express® Spinach & Bacon Salad Kit®
  • 4 large portobello mushroom caps
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices provolone cheese
  • 4 ciabatta rolls, baked according to package directions


  • Place the mushroom caps, smooth side up, in a 13x9x2-inch baking dish. Whisk the olive oil, balsamic vinegar, basil, oregano, garlic, salt and pepper in a small bowl. Pour over the mushroom caps. Let stand at room temperature for 15 minutes, turning once. Reserve marinade for basting.
  • Heat an outdoor or indoor grill to high; oil the grill grate. Grill the mushrooms for 5 to 8 minutes on each side or until tender, brushing with marinade. Top with cheese; grill for 2 minutes or until cheese is melted.
  • Place the Fresh Express® Spinach & Bacon Salad Kit® into a large bowl; toss with the salad dressing. Add the toppings; toss to combine.
  • Serve mushroom burgers on ciabatta rolls topped with the Spinach & Bacon Salad Kit®. Serve remaining salad on the side.
  • Tip: For a meatless dish, remove the bacon from the salad.
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