Turkey Cacciatore Burgers on Portobello "Buns"

  • prep time15 min
  • total time 40 min
  • serves 4

Skip the carbs with these turkey burgers that use portobello mushrooms for buns.

8 Ratings
Directions for: Turkey Cacciatore Burgers on Portobello "Buns"


1 ⅓ lb(s) ground turkey breast, average weight 1 package

Salt and pepper

6 crimini mushrooms, (baby portobellos) stems removed and finely chopped

½ red bell pepper, seeded and chopped

½ yellow onion, finely chopped

2 cloves garlic, smashed away from skin and finely chopped

2 cloves garlic, smashed away from skin and finely chopped

3 Tbsp tomato paste

1 Tbsp Worcestershire sauce

1 tsp crushed red pepper flakes

½ cup Parmigiano-Reggiano or Romano (a couple of handfuls), grated

Extra-virgin olive oil, for drizzling

1 handful flat-leaf parsley, chopped

4 large portobello mushroom caps, stems removed

Coarse salt and black pepper

Coarse salt and black pepper

2 cups arugula leaves, coarsely chopped

½ lb(s) fresh mozzarella or fresh smoked mozzarella, thinly sliced

Sliced red onion and sliced yellow and plum tomatoes


1. Preheat oven to 450ºF. Heat a large nonstick skillet over medium-high heat.

2. Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.

3. Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper. Turn oven off. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on "bun" bottoms to plates. Top with onions and tomatoes and serve.

See more: Turkey, Lunch, Dinner


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